Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a awesome dish, butter chickpea curry. One of my favorites food recipe. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Butter Chickpea Curry is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Butter Chickpea Curry is something that I’ve loved my entire life.

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

The ingredients needed to make Butter Chickpea Curry:

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

Instructions 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 for this Best food butter chickpea curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!