Butter Chicken Chickpeas Recipes
VERY QUICK BUTTER CHICKPEAS (VEGETARIAN BUTTER CHICKEN!)
The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.
Provided by Karen Elizabeth
Categories Curries
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion very finely while the oil heats in a large pan.
- Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
- Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
- Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
- Add the chopped coriander and salt to taste.
- Serve over steamed basmati rice.
- Enjoy!
INDIAN BUTTER CHICKPEAS
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.
Provided by Melissa Clark
Categories easy, weekday, beans, curries, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over white rice, and topped with cilantro.
BUTTER CHICKPEA CURRY
A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.
Provided by Sushi0306
Categories Main Dish Recipes Curries Vegetarian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 72 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 7.9 g, Sodium 1287.9 mg, Sugar 8.2 g
EASY BUTTER CHICKEN RECIPE BY TASTY
This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
- Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
- Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer.
- Add the water and cream and return to a simmer.
- Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
- Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams
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SIMPLE BUTTER CHICKEN WITH CHICKPEAS - SIMPLE BITES
2020-01-14 Cut the chicken into 1-inch cubes. Rinse and drain the chickpeas. Add both to the pot and stir well. Dot the top with butter, then bring the chicken to a slow simmer. Cover the …
From simplebites.net
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- In a large (3.5L or larger) French oven or braiser, melt the ghee over medium heat. Tip in the onion and sauté for about 2 minutes, stirring occasionally. Add the garlic and ginger, and cook for an additional minute.
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- Push aside the onions and scrape the can of tomato paste into the pot. Cook it, stirring all the while, for a minute or two, being carful not to scorch the paste. Pour in the can of coconut milk and scrape the bottom of the pot thoroughly.
- Cut the chicken into 1-inch cubes. Rinse and drain the chickpeas. Add both to the pot and stir well.
BUTTER CHICKPEAS (VEGETARIAN BUTTER CHICKEN) | KITCHEN AT …
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4.4/5 (43)Category Dinner
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- 2. Add cumin seeds and let it toast for about 10 seconds and then stir in chopped onion, crushed garlic, ginger and 1/2 teaspoon salt. Cook, stirring often, until onions get golden brown color (4-5 minutes).
- 3. Add kasoori methi, coriander powder, cayenne and garam masala powder. Cook for 2 minutes, stirring constantly, until spices are toasted well (don't let it burn).
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BUTTER CHICKEN CHICKPEAS — PATAKS
Instructions Heat oil in large pan over medium-high heat. Add the chickpeas, garlic and ginger, and sauté for 2 min. Add the water and cook for 3 to 5 min, stirring occasionally. Stir in the Patak’s ® Butter Chicken Cooking Sauce, salt and pepper. Bring to a simmer and cook covered for 5 to 8 min, stirring occasionally.
From pataks.ca
Servings 4Category Sides, Accompagnements
From pataks.ca
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From cearaskitchen.com
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From veganheaven.org
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From wellnourished.com.au
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From goodfoodforgood.ca
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