Step-by-Step Guide to Make Ultimate Butter Chickpea Curry

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning Butter Chickpea Curry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butter Chickpea Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter Chickpea Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butter Chickpea Curry is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Butter Chickpea Curry using 17 ingredients and 7 steps. Here is how you cook that.

A delicious and creamy Indian curry.

Ingredients and spices that need to be Get to make Butter Chickpea Curry:

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

Instructions to make 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.

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So that's going to wrap this up for this exceptional food Recipe of Homemade Butter Chickpea Curry. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!