Butter Chickpeas

10 mins
Serves 1
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Directions

  1. 1Heat up some oil in a pan on the stove.
  2. 2Heat up some oil in a pan on the stove.
  3. 3Heat up some oil in a pan on the stove.
  4. 4Sauté diced onion until it is golden brown.
  5. 5Sauté diced onion until it is golden brown.
  6. 6Sauté diced onion until it is golden brown.
  7. 7Add ginger and garlic paste and sauté until it no longer smells raw.
  8. 8Add ginger and garlic paste and sauté until it no longer smells raw.
  9. 9Add ginger and garlic paste and sauté until it no longer smells raw.
  10. 10Add butter chicken masala, a little bit of salt, and a little bit of red chili powder.
  11. 11Add butter chicken masala, a little bit of salt, and a little bit of red chili powder.
  12. 12Add butter chicken masala, a little bit of salt, and a little bit of red chili powder.
  13. 13Add a splash of water to help sauté the spices down.
  14. 14Add a splash of water to help sauté the spices down.
  15. 15Add a splash of water to help sauté the spices down.
  16. 16When the mixture is really fragrant, add tomato paste and a little bit of water to loosen it up.
  17. 17When the mixture is really fragrant, add tomato paste and a little bit of water to loosen it up.
  18. 18When the mixture is really fragrant, add tomato paste and a little bit of water to loosen it up.
  19. 19Sauté the mixture until it no longer smells raw.
  20. 20Sauté the mixture until it no longer smells raw.
  21. 21Sauté the mixture until it no longer smells raw.
  22. 22Once the sauce is nice and thick, add heavy cream and stir it in.
  23. 23Once the sauce is nice and thick, add heavy cream and stir it in.
  24. 24Once the sauce is nice and thick, add heavy cream and stir it in.
  25. 25Add a little bit more heavy cream until it is the color that you want.
  26. 26Add a little bit more heavy cream until it is the color that you want.
  27. 27Add a little bit more heavy cream until it is the color that you want.
  28. 28Add washed and drained chickpeas.
  29. 29Add washed and drained chickpeas.
  30. 30Add washed and drained chickpeas.
  31. 31Get the mixture to a point where it is bubbling nicely.
  32. 32Get the mixture to a point where it is bubbling nicely.
  33. 33Get the mixture to a point where it is bubbling nicely.
  34. 34Add the lid and simmer for about 10 minutes to get them a little bit softer.
  35. 35Add the lid and simmer for about 10 minutes to get them a little bit softer.
  36. 36Add the lid and simmer for about 10 minutes to get them a little bit softer.
  37. 37Add chopped cilantro and serve with garlic naan.
  38. 38Add chopped cilantro and serve with garlic naan.
  39. 39Add chopped cilantro and serve with garlic naan.

Ingredients

  • 3 cans chickpeas
  • 3 cans chickpeas
  • 3 cans chickpeas
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons butter chicken masala
  • 2 tablespoons butter chicken masala
  • 2 tablespoons butter chicken masala
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp red chili
  • 1 tsp red chili
  • 1 tsp red chili
  • 2 heaping tablespoons tomato paste
  • 2 heaping tablespoons tomato paste
  • 2 heaping tablespoons tomato paste
  • 1 to 1.5 cups heavy cream
  • 1 to 1.5 cups heavy cream
  • 1 to 1.5 cups heavy cream
  • chopped cilantro
  • chopped cilantro
  • chopped cilantro
  • oil
  • oil
  • oil

Equipment

panstovespoonlid