Indian Butter Chicken with Chickpeas

We add chickpeas to this traditional Indian curry to stretch it a few more days

Adding chickpeas to this traditional Indian butter chicken recipe adds nutrients and fiber. You can also eliminate the chicken and make this only with chickpeas for a vegetarian butter chicken. A curry makes a nice change from the usual casseroles during the cold winter months. Serve with rice or naan, steamed green peas or a nice green salad.

Makes 6 servings. 

What You Need:

• 4 tbsp butter
• 12 chicken thighs, cut in 1 inch chunks
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 Tbsp garam masala
• 1 Tbsp fresh grated ginger
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/1/2 cups tomato sauce (1 14 oz can)
• 1 540 mL can chickpeas, rinsed and drained
• 3/4 cup coconut milk
• salt & pepper
• lime & cilantro to garnish
• Naan or rice for serving

How To Make Indian Butter Chicken with Chickpeas: 

1. Melt 2 Tbsp butter in a large skillet over medium high heat.
2. Working in batches that do not crowd your pan, brown the chicken pieces on both sides, do not cook through. Set aside.
3. To the pan, add diced onion and saute until soft (about 3 minutes).
4. Add the garlic, garam masala, chili powder, cumin and cayenne. Cook for about 1 minute until fragrant.
5. Add the tomato sauce. Bring to a simmer and cook for 5 minutes before adding coconut milk.
6. Once it has come back to a simmer, add the chicken pieces and drained chickpeas and cook in the sauce for 15 minutes.

Nutrients per serving:

463.9 Calories
29.4 g Carbohydrates
38.4 g Protein
21 g Fat
5.6 g Fibre

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