Directions
- 1Heat up some oil in a pan on the stove.
- 2Sauté diced onion until it is golden brown.
- 3Add ginger and garlic paste and sauté until it no longer smells raw.
- 4Add butter chicken masala, a little bit of salt, and a little bit of red chili powder.
- 5Add a splash of water to help sauté the spices down.
- 6When the mixture is really fragrant, add tomato paste and a little bit of water to loosen it up.
- 7Sauté the mixture until it no longer smells raw.
- 8Once the sauce is nice and thick, add heavy cream and stir it in.
- 9Add a little bit more heavy cream until it is the color that you want.
- 10Add washed and drained chickpeas.
- 11Get the mixture to a point where it is bubbling nicely.
- 12Add the lid and simmer for about 10 minutes to get them a little bit softer.
- 13Add chopped cilantro and serve with garlic naan.
Ingredients
- 3 cans chickpeas
- 1 diced onion
- 2 tablespoons ginger garlic paste
- 2 tablespoons butter chicken masala
- 1 tsp salt
- 1 tsp red chili
- 2 heaping tablespoons tomato paste
- 1 to 1.5 cups heavy cream
- chopped cilantro
- oil
Equipment
panstovespoonlid
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