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