0 from 6 votes
Simple Butter Chicken with Chickpeas
A stovetop Indian butter chicken recipe, rounded out with chickpeas and served with basmati rice. A simple and comforting family meal from the whole foods pantry.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 6 people
Calories: 471 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 tablespoon ghee or butter
- 1 medium onion diced
- 6 cloves garlic finely chopped
- 2 Tablespoons fresh ginger minced
- 3 Teaspoons curry powder mild or spicy
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground cumin
- 1 Teaspoon fine sea salt
- 1 6oz can tomato paste
- 1 can coconut milk 13.5oz
- 2 1/2 lbs chicken breasts and thighs boneless, skinless
- 1 can chickpeas
- 1/4 cup unsalted butter cubed
- 1/4 cup plain greek yogurt full-fat
- 2 Tablespoons freshly-squeezed lemon juice
- 1/4 cup chopped cilantro to garnish
- 1/4 cup pumpkin seeds, cashews or almonds lightly toasted
Instructions
- 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.
- Stir together the curry powder, cinnamon, cumin and salt (this may be prepared ahead of time) and sprinkle over the aromatics in the pot. Stir well for a minute or so to let the spices get a little toasty.
- 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.
- Dot the top with butter, then bring the chicken to a slow simmer. Cover the pot with a lid, reduce heat to low, and simmer slowly for about an hour. You can stir it occasionally.
- When the chicken is meltingly tender, remove the pot from the heat. Stir in the lemon juice and the yogourt. Taste the butter chicken sauce and season with additional salt if necessary.
- Serve with a side of basmati rice or Baked Brown Rice Pilaf. Garnish with chopped cilantro and toasted nuts or seeds. Leftovers may be cooled and frozen for another meal.
Cup of Yum
Notes
- This recipe can be easily doubled and half frozen for another meal. Will keep in the freezer for up to 3 months.
- For the slow cooker version, fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine. Add in the butter, tomato paste, chickpeas and coconut milk. Mix again. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork. Proceed with the last 2 steps.
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
7g
(2%)
Protein
44g
(88%)
Fat
30g
(46%)
Saturated Fat
20g
(100%)
Cholesterol
148mg
(49%)
Sodium
624mg
(26%)
Potassium
943mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
348IU
(7%)
Vitamin C
7mg
(8%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 471
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 44g | 88% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 624mg | 26% |
| Potassium | 943mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.