Recipe of Award-winning Butter Chickpea Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butter chickpea curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butter Chickpea Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Butter Chickpea Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butter Chickpea Curry:

1. Make ready 4 tablespoons butter, divided
2. Make ready 1 large onion, finely chopped
3. Make ready 3 cloves garlic, minced or presses
4. Prepare 1 tablespoon freshly grated ginger
5. Prepare 2 tablespoons garam masala powder (a little less if you use the paste)
6. Make ready 2 teaspoons mild curry powder
7. Take 1 teaspoon turmeric
8. Get 1 teaspoon cayenne pepper (adjust to taste)
9. Prepare 1/4 teaspoon ground cumin
10. Get 1/4 teaspoon salt
11. Make ready 170 g tomato paste
12. Get 1 can (400 g) diced tomatoes
13. Prepare 1 can (400 g) full fat coconut milk
14. Take 3 cans (440 g) chickpeas, drained and rinsed
15. Make ready 1 tablespoon cornstarch
16. Take 4 tablespoons heavy cream
17. Take Chopped cilantro or parsley as garnish

Steps to make Butter Chickpea Curry:

1. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while.
2. Add garlic and sauté for 1 minute, until fragrant. Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
4. Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy.
5. Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then.
6. In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
7. Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes.

So that’s going to wrap it up with this exceptional food butter chickpea curry recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!