Published: by Richa 106 Comments
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This is an 8-ingredient, 30-minute 1 Pan dump-and-done Indian butter chickpeas recipe. It’s packed with butter chicken sauce flavor, uses tender chickpeas as the protein instead of chicken.No sautéing! Just add to pot, simmer and done. Glutenfree Soyfree Nutfree
Table of Contents
- Why You’ll Love Butter Chickpeas
- More Vegan Butter Chicken Sauce Recipes
- Recipe Card
- Ingredients and Substitutions
- Tips
- How to Make One-Pot Butter Chickpeas
- Frequently Asked Questions
Murgh makhani, aka butter chicken, is a popular curry in a creamy tomato sauce. Traditionally, the sauce is made using cream and butter for creaminess, but in this vegan version, coconut milk is doing that work.
The resulting dish, with toothsome chickpeas in a spiced creamy tomato sauce, is just as decadent and satisfying without any animal products.
This version is super simple. It uses just 1 pan, no sautéeing step, just add everything to the pan and simmer! A few ingredients, chickpeas, tomato purée, some spices, coconut milk and garlic.
You can use other beans if you don’t like chickpeas, like white beans or kidney beans, or seitan or soycurls even crisped-up baked tofu. It’s all about that sauce!
For a baked version of the sauce, try my baked tofu makhani, for a complex flavored sauce try my whole roasted cauliflower with butter sauce, for a large batch instant pot butter sauce, see my cookbook!
Why You’ll Love Butter Chickpeas
- rich, spiced tomato curry sauce with hearty chickpeas
- easy, 30-minute, one-pot meal
- only 8 ingredients, not counting salt and sugar
- dairy-free, gluten-free, nut-free, and soy-free
More Vegan Butter Chicken Sauce Recipes
- Butter Chicken Ramen
- Indian Butter Tofu Paneer
- Instant Pot Vegan Butter Chicken with Soy Curls
- Vegan Butter Chicken Lasagna Bake
- Butter Chicken Bao
Recipe Card
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5 from 57 votes
Indian Butter Chickpeas
This is an 8-ingredient, 30-minute 1 Pan dump-and-done Indian butter chickpeas recipe. It’s packed with butter chicken sauce flavor, uses tender chickpeas as the protein instead of chicken.No sautéing! Just add to pot, simmer and done. Glutenfree Soyfree Nutfree
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main
Cuisine: Indian
Keyword: butter chickpeas
Servings: 4
Calories: 424kcal
Author: Vegan Richa
Ingredients
- 8 oz (226.8 ml) canned tomato puree Or unseasoned tomato sauce
- 14 oz (396.89 ml) full-fat coconut milk or use 1.5 cups cashew milk(⅓ cup cashews blended with 1.25 cups water)
- 15 oz (425.24 g) chickpeas can drained or 1.5 cups cooked chickpeas
- 2 teaspoons garam masala
- ½ teaspoon paprika or cayenne or Indian red chili powder or add both
- ½ teaspoon salt
- ½ teaspoon sugar
- ¾ teaspoon garlic powder or 2 teaspoons minced ginger and garlic or ginger-garlic paste
- 2 bay leaves, optional
- 1 teaspoon dried fenugreek leaves, Kasoori Methi
- 2 tablespoons non dairy cream, cashew cream or non dairy yogurt , optional, for extra creamy sauce and 2 tsp more for garnish drizzle
- cilantro, sliced green chilies and lime for garnish
Instructions
In a large skillet over medium heat, add all the ingredients and mix really well. Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor. (Old spices have much less flavor payoff so you might have to adjust as needed. I use fresh spices and spice blends and often use less than listed)
Continue to cook for another 5-8 minutes to thicken and switch off the heat.
If the sauce is not thickening enough you can add 2 teaspoons of flour mixed with 2 tablespoons of water or 1 teaspoon of cornstarch mixed with 1 tablespoon of water (for gluten-free) and mix it in while it’s still boiling. This will help the sauce thicken faster.
The sauce will thicken more as it cools so you don’t want it too thick while it’s hot.
Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chilies or with rice or quinoa or flatbread, or naan. You can also add a garnish of non dairy cream.
Video
Notes
Butter chickpeas are naturally gluten-free, nut-free, Oilfree and soy-free.
Lower fat: Use non dairy milk of choice and ¼ cup non dairy yogurt or cashew cream. For additional thickening, mix in the flour as mentioned in instructions.
Additions: Saute ½ cup chopped onion and 2 cloves chopped garlic for 4-5 mins then add sauce ingredients. Add in more heat as needed.
Protein subs: Use other beans such as white beans or kidney beans. Add roasted veggies. Add 10 oz seitan, or add 4 oz soycurls that have been soaked in broth then drained and crisped on a skillet for 4-5 mins. Add 12 oz tofu: Press and cube or tear into bite size pieces. Then toss in garlic powder, garam masala and salt. Then bake or pan fry and then add to sauce.
Fenugreek leaves: have a specific flavor. You can use scant ¼ tsp fenugreek seed powder. Or add 2 tsp ground coriander, ¼ tsp ground mustard and a pinch of lemon zest.
Nutrition
Nutrition Facts
Indian Butter Chickpeas
Amount Per Serving
Calories 424Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Sodium 331mg14%
Potassium 832mg24%
Carbohydrates 42g14%
Fiber 12g50%
Sugar 12g13%
Protein 13g26%
Vitamin A 444IU9%
Vitamin C 11mg13%
Calcium 90mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Ingredients and Substitutions
- canned tomato puree – This is the base for the vegan butter chicken sauce.
- coconut milk – The fat in full-fat coconut milk is replacing the butter that usually gives butter chicken sauce its silky creaminess, so please do opt for full-fat, not light. This is coconut milk that comes canned, not the boxed kind for drinking.
- chickpeas – Use cooked or canned chickpeas, drained. You can also use other beans or even cooked tofu instead, if you prefer.
- spices – Garam masala, paprika, salt, sugar, garlic powder, bay leaves, and fenugreek pack these butter chickpeas with so much FLAVOR! You can use cayenne or Indian red chili powder instead of the paprika. In place of the garlic powder, you can add even more flavor by using minced, fresh ginger and garlic or ginger-garlic paste.
Tips
- Don’t worry if the sauce doesn’t completely reach the thickness you want while it’s simmering. It will thicken as it cools.
- That said, if it’s seeming way too thin, you can thicken with flour or cornstarch mixed with a little bit of water.
- Feel free to adjust the spices to your liking as the sauce simmers!
How to Make One-Pot Butter Chickpeas
In a large skillet over medium heat, add all the ingredients, and mix really well.
Bring to a boil, then taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and coriander for additional flavor.
Continue to cook for another five to eight minutes to thicken and switch off the heat.
If the sauce is not thickening enough you can add two teaspoons of flour mixed with two tablespoons of water or a teaspoon of cornstarch mixed with a tablespoon of water and mix it in while it’s still boiling. This will help the sauce thicken faster.
Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chilies or with rice or quinoa or flatbread, or naan.
Frequently Asked Questions
Is this recipe allergy friendly?
Butter chickpeas are naturally gluten-free, nut-free, and soy-free.
What is butter chicken sauce made from?
Typically, butter chicken sauce is made from tomato, butter, cream and/or yogurt, and spices. In this vegan version, we are making the butter chicken curry sauce with coconut milk instead of the butter and cream. You get the same creaminess without any dairy!
Sharing is caring!
More One Pot Meals
- Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
- Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)
- Jamaican Curry Rice (gluten-free, nut-free, one pot)
- Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Vicky
This was so easy and so delicious! Thank you for the fantastic recipe! I’ll be making it often!Reply
Vegan Richa Support
Yay! Thanks for taking the time to comment.
Reply
Anna
So fast, easy, and tasty! Perfect for weeknights. Added chopped veggies because they needed to be used, and I like to add veggies to pretty much everything. 😊Reply
Vegan Richa Support
Yay! Thanks for taking the time to comment.
Reply
Keara M
Oh my gosh this was so easy, so quick and SO DELICIOUS.
I sent this recipe to everyone I know lolReply
Vegan Richa Support
Thank you!!
Reply
Emma
This is absolutely delicious! The flavor of the curry is amazing (we’re not vegans but will be making this regularly!). It made closer to 2 large serves or 3 small serves for us so keep that in mind if you’re hungry! Love it!Reply
Vegan Richa Support
So glad you like it!
Reply
Corey
Super quick to make and very tasty. It was a favorite among the options we served at brunch. Served with Vegan Richa naan (which is also delicious) and bamati rice.Reply
Vegan Richa Support
Awesome!
Reply
Kristina
This recipe shouldn’t be this delicious with how little work you do. seriously, I’m putting this in my rotation for when I just cannot even think about cooking but need dinner.Reply
Vegan Richa Support
Good to hear!
Reply
jp
Found this recipe yesterday and made it twice in a row. Excellent flavours and so easy to make.Reply
Vegan Richa Support
So glad you liked it!
Reply
Marcia
Just made it again! This time I tempered the spices. Added oyster mushroom and green beans, thickened with the chickpea aquafaba, and added all the suggested spices which were all recently fresh ordered (penzeys).
WE LOVE THIS RECIPEReply
Vegan Richa Support
Thank you for taking the time to comment!
Reply
Kellie
OMG. My favorite! So easy and delicious. I was tempted to lick my bowl.Reply
Vegan Richa Support
Happy to hear!
Reply
Lara
Made this last night, and: Vegan Richa, where have you been all my vegan life?!? Seriously, this is amazing and will be a staple in my house from now on. I only adopted a vegan diet about 3 years ago, and nothing had really filled that place where butter chicken used to be *until now*. This was delicioso, and even my very picky partner loved it… Variation: This recipe was perfect as is but I decided to also throw in some baked/seasoned/slightly caramelized and charred under broiler/crisped-up jackfruit to add another dimension of texture. It tasted great, but next time I think I will add the jackfruit hot, folded into this delectable sauce *right before serving* so that it stays on the crispy side. Thank you, thank you, thank you for sharing your knowledge with us.Reply
Vegan Richa Support
So glad you’re here!
Reply
Tamara
This recipe is an absolute delight! Rich and creamy and tastes like restaurant butter chicken sauce, but with chick peas instead! As someone with Indian ethnicity, this dish warms my soul.Reply
Vegan Richa Support
So glad to hear it!
Reply
Heather
Do yourself a favour and make this recipe!!We absolutely LOVE East Indian food – and to find a simple, easy to put together recipe that tastes as good (if not better) than something you would get at a restaurant!?!? Yes, please!!
Thank you so much! We will be doing this recipe regularly.
Reply
Vegan Richa Support
Happy to hear!
Reply
Marianne
This was so easy and tasty! I have a few that aren’t fans of coconut milk but I decided to use the coconut milk anyway because of the creaminess and while you could taste it the first day, by day two even those who didn’t like it weren’t able to even tell it was in there because the spices bloomed so perfectly to cover it. This is a winner, we will be doing it again!Reply
Vegan Richa Support
Glad everyone liked it!
Reply
David Linzmeyer
This was my first true vegan recipe I made (salads don’t count) for Vegan January. It was amazing. 10/10 recommend.Reply
Vegan Richa Support
Thank you for commenting!
Reply
Mary
I don’t think anyone would believe how easy, quick and tasty this recipe is and comes together to make in such a short time. I also like the suggestions on alternative ingredients that can be used so making it is not a problem if you have to substitute an ingredient like a spice or you can use cashew milk instead of coconut milk.
This dish is absolutely delicious! Thank you for sharing. I love it.Reply
Vegan Richa Support
So happy to hear!
Reply
Parinda
Was very easy and delicious!Reply
Vegan Richa Support
Glad you liked it!
Reply
Samantha
This sounds delicious! Will fenugreek seed work? I’ve never used fenugreek.
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Richa
Yes use scant 1/4 tsp fenugreek seed powder.
I use the leaves often in my indian recipes, so definitely get some if you plan to cook more of my recipes 🙂 it’s a very specific flavor.Reply
Diane
This was so delicious (as your recipes are) but also so quick and easy to make!! I served mine over leftover potatoes and with some charred Brussel sprouts. Going to end up making this on a regular basis. Thank you SO much for this recipe.Reply
Vegan Richa Support
Thank you!! It sounds like it would be great with brussel sprouts!!
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Jean
This is the easiest and tastiest recipe ever ! I usually make with chickpeas but today tried with tofu – so easy – I popped tofu into air fryer for a few minutes first – I love how there’s no fuss / chopping with this recipe – and most things are in my pantry – anyone can make it.
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Vegan Richa Support
Great tip!! Thank you!
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Lee
My favorite. This is delicious and easy to make.
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Vegan Richa Support
Yay!
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Jo Anna
I made it and loved it! Used cashew/soymilks instead of coconut and it was delish. Willl be a regular. Quick, budget friendly and tasty!Reply
Vegan Richa Support
Good to hear!
Reply
Julie
I misread tsp for tbsp for the garam masala and even added some more afterwards, but it turned out great so must have been the right amount for what I had 😆
Made it with Finnish nyhtökaura / pulled oats instead of chickpeas as I had some in the fridge, and served with tumeric-ginger sauerkraut on the side. Going directly to my binder of recipes requiring no effort whatsoever. Thank you!Reply
Richa
See AlsoSweet Potato and Chickpea CurryAwesome:) old spices lose some flavor so might have been right amount for the flavor you wanted!
Reply
Geralyn
I came across this recipe last night and realized I had all of the ingredients, so I planned to make it in the morning. I got up early and threw all the ingredients together (yes, it’s that easy) and made a batch. When I tasted it, I was blown away by the flavor. I scanned my pantry and saw that I had enough ingredients to make another, double batch. So that’s what I did! I froze individual servings so I can have it whenever I want. It’s definitely my kind of recipe – quick, easy, and DELICIOUS! Thank you, Richa!!!Reply
Vegan Richa Support
yay! thank you!
Reply
Lori
This was really easy and very good! Didn’t thicken so next time I will double the chickpeas or add veggies. Thank you!Reply
Vegan Richa Support
🙂
Reply
C
Amazing taste, very easy to make too. This one was a hit!Reply
Vegan Richa Support
thank you! 🙂
Reply
Anna
Hi what we use for instant tomato what else we use
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Richa
Purée the fresh tomatoes, cook them for 5-7 mins and use
Reply
Wout
Just want to add, I used some curry-flavored tofu for extra protein, which I just added to the sauce and cooked in it.Reply
Richa
Great!
Reply
Wout
Great, super simple recipe that is indeed ready in 30 minutes, and very, very tasty. Absolute winner!Reply
Vegan Richa Support
thank you!
Reply
Dero
Absolutely delicious like all your recipes. I’ve added some chilli powder. Great for lazy cooks like me. 😉Reply
Vegan Richa Support
🙂 awesome
Reply
Meghan
Very fast and easy to make! A great weeknight dinner when you are short on time. I will add more of all the spices next time, as it was mellow, but still tasty.Reply
Vegan Richa Support
yay! thank you!
Reply
Glenda Stormes
One of my new favorite meals! I had to leave out the fenugreek when I surprised myself by being out, but it didn’t hurt the flavor. And I used white beans (what I had on hand). Do yourself a favor and check this out! It’s a keeper recipe!Reply
Vegan Richa Support
thank you!
Reply
Ken
So flavorful and easy. We served it on rice and made it for 4 servings. It was so good that my wife and I ate all of it. There was no reason to thicken it up with cornstarch or flour. I just simmered it a bit with the lid off and it thickened up.Reply
Vegan Richa Support
yay!
Reply
Suzanne
Great recipe! I fried some onion, garlic and ginger before adding everything into the same pan. I didn’t have Fenugreek leaves, I added a little coriander powder and cumin powder. It was really tasty and really easy and quick. I had some spinach in the fridge so added that at the end and heated it through. I’ll leave out the spinach next time, I’ll be making this loads.Reply
Vegan Richa Support
awesome!
Reply
Pamela
Made this as written and it was SO GOOD! I didn’t use a thickener. Served over rice with lots of cilantro and lime, perfection. Thanks for another great recipe!Reply
Vegan Richa Support
yay!
Reply
Brandon
Haven’t tried it but using flour to thicken this recipe definitely makes it not gluten free. Maybe some other kind of flour, the description is pretty generalized so I assume you want to kill people with gluten allergies who have no problem drinking beer or eating ketchup or any other numerous things with gluten in them, lmao. I’d still try your recipe.
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Richa
Says cornstarch right there next to flour for gluten-free. People who know gluten will obviously use that.
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Michelle
I want to make this with some veggies. It looks so good! Any suggestions on what you would personally choose?
Reply
Richa
Roasted cauliflower, butternut, green beans, peppers, potato, peas etc
Reply
Keren
absolutely delicious!! Definitely going to be in my regular
rotation! Was
going to steam broccoli separately but ended up just throwing it in and it came out great. Thank you for another amazing recipe Richa!!Reply
Vegan Richa Support
🙂 thank you!
Reply
Marcia
Made this last night. In spite of some ingredient challenges finding fenugreek leaves, garam masala supply ruined had to cobble together, had to substitute puree w blendered canned diced, it turned out terrific. I cant wait to make it with perfect ingredients.Reply
Vegan Richa Support
yay! so glad it worked
Reply
Greg
Absolutely love this recipe Richa! So easy and so flavorful! My family and I really enjoyed this one. The only thing I might do differently is to add the chickpeas more towards the end, since I used canned and boiled the sauce a bit longer. But it was delicious just as it was too! I’m convinced from this recipe and the one in your Indian Kitchen cookbook, Potato Veggie Balls in Garlic Fenugreek Sauce, that dried fenugreek leaves are a killer ingredient. Thank you for making your cooking in many different cuisines so accessible! Love your food.Reply
Vegan Richa Support
yay, thank you!
Reply
Karen Levin
Made this for a vegan potluck event–everyone loved it!Reply
Richa
Awesome!
Reply
Karen Levin
Made this for a vegan potluck event==everyone loved it!Reply
Richa
Yay
Reply
PL
This was SO quick and easy! I used oat cream and cashew cream instead of coconut milk and didn’t add sugar at all. I also mixed chickpeas and kidney beans as that was what I had.
A hit in my house, even my baby liked it! I’m sure I will make this very often. Thank you!Reply
Vegan Richa Support
thank you!
Reply
Simone
So very simple to make. No chopping needed and it’s so easy to make along with something more complicated, that really packs a flavour punchMade it just like the recipe, except we didn’t have any fenugreek leaves, will look out for them in the Indian shop, but was still very delicious
Reply
Vegan Richa Support
yay! thank you
Reply
M.
It’s nice to have this as a quick option for dinner and lunch leftovers, when I don’t feel like making the big batch from the Instant Pot cookbook, or when I only have pantry ingredients. This smelled amazing on the stove and tasted even better!Reply
Vegan Richa Support
yay!
Reply
Sam
Every one of my family of 5 gave this a big thumbs up and that never happens so that tells you how good this was. I did add coriander and cumin because I accidentally used seasoned tomato sauce so wanted to cover that up.
So quick and easy to make it will be on rotation in our house.Reply
Richa
Yay
Reply
fenice
So simple, so delicious! I’m at the tail end of a cold and was going to order takeout, but found this recipe. The spicy, comforting flavour more than repays the small effort to put this recipe together. I did some rice in the Instant Pot and voila — a deliciously fragrant hearty bowl of deliciousness! The only change I made was to double the chickpeas because I’m mad for chickpeas. Thank you, Richa – your recipes always hit the spotReply
Vegan Richa Support
yay! thank you!
Reply
MeShell
This was fantastic – I made it for dinner tonight and not only was it absolutely delicious, but extremely easy for a robust dish. I don’t always follow recipes, but I did today. I paired it with some leftover kitchari, and we had a very very good dinner. Thanks! I know I will make this again.Reply
Richa
Yay
Reply
Jane
Perfect busy evening supper. Very easy and quick to make. I served it with brown basmati rice fresh spinach red bell pepper and cilantro. All three of us enjoyed it. Will definitely make it again.Reply
Richa
Awesome!!!
Reply
Catherine Sultana
I put all the spices, coconut mylk and tomatoes into the blender (even the bay leaves) and made the sauce that way. Cooked up a pot of chickpeas in the Instant Pot. Took 2 C of cooked chickpeas, the sauce and (since I wanted a more substantial dish, I added 1 chopped onion and 1 chopped carrot) into my smaller Instant Pot liner. Cooked it 10 minutes on high, needed longer so cooked additional 10 minutes. Delish! You may want more spice, this is very mild so definitely add the options listed for more heat.Reply
Richa
Awesome! Yes add whatever you like! Add more caynenne for heat or a hot green chili
Reply
JN
LOVE, LOVE, LOVE your recipes BECAUSE, they are easy to make, ingredients are not expensive or complicated AND a lazy, non food enthusiast like me manages to make them AND they are delicious! Cannot thank you enough! LOVE the substitutions you give.Reply
Richa
❤️❤️❤️
Reply
Maneesha
Amazing! I am going to make this tonight! Can we use fresh methi for this recipe?
Reply
Richa
Yes, use 2-3 tbsp worth
Reply
Maneesha
Absolutely stunning recipe! It was so easy to make without compromising the taste! Thank you for all your innovative and slam-dunk recipes, Richa! I especially love the curry recipes! Truly comfort in a bowl!Reply
Richa
❤️❤️❤️
Reply
janet
Love the recipe but .sugar and fat (especially saturated fat) is too much for me so I’ll omit sugar and use other non dairy milkReply
Vegan Richa Support
thank you, janet! i’m glad you found the way to make it work for you!
Reply
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