Butter Chickpea Curry

Are you a fan of a good butter chicken curry?

If so, you’ll be thrilled to discover this delectable vegetarian alternative that is equally satisfying. This particular dish is perfect for those days when you prefer to go meat-free. Packed with protein-rich chickpeas and an exquisite blend of delightful spices, this curry boasts an incredible taste. The addition of cashew nuts and cream lends it a creamy texture that is simply irresistible. Prepare to be enamoured by this vegetarian masterpiece that rivals its meat-based counterpart in every way.

INGREDIENTS

MARINADE

• 1 (410 g) Can Chickpeas, drained and rinsed
• 80 g Plain Yogurt
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Salt
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Garam Masala
• 1 Teaspoon Dhania Powder
• 1/2 Teaspoon Jeera Powder
• 1 Teaspoon Kashmiri Masala
• 1 Teaspoon Kasoori Methi (dried Fenugreek)
• 1 Teaspoon Ginger and Garlic Paste

CURRY

• 30 g Butter
• 15 ml Olive Oil
• 1/2 Onion
• 1 Red Chili
• 1 Teaspoon Crushed Garlic & Ginger
• 1 Tomatoes, Chopped
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Salt
• 1/2 Teaspoon Sugar
• 1/2 Teaspoon Turmeric
• 1 Teaspoon Garam Masala
• 1/2 Teaspoon Dhania Powder
• 1/2 Teaspoon Jeera Powder
• 2 Tablespoons Kashmiri Masala
• 1 Teaspoon Kasoori Methi (dried Fenugreek)
• 30 g Cashews
• 125 ml Fresh Cream
• Fresh Coriander

METHOD

1. Marinate the Chickpeas with yogurt, lemon juice, crushed ginger and garlic, salt, and all the spices listed under the marinade ingredients. Ensure all the ingredients are well mixed into the yogurt, and then marinate the chickpeas. Seal and marinate for at least 3 hours, preferably overnight.
2. Place the marinated chickpeas on a baking tray and spread them out. Bake in the oven at 180 degrees for 10 minutes.
3. In a heated pot, add butter and olive oil. Add diced onions, crushed ginger, garlic, and cashew nuts. Cook over medium heat for 5-7 minutes until the onions become translucent.
4. Add the ground spices and mix well, followed by the peeled, chopped tomatoes and tomato paste. Combine and cook for 10 minutes until the tomatoes become soft.
5. Season the tomato gravy with salt and add half a teaspoon of sugar to enhance the sweetness and balance the flavors.
6. Blend the tomato gravy with a little water until a smooth and silky consistency is achieved.
7. Transfer the gravy back into the pot and simmer on low to medium heat. Add the baked marinated chickpeas and coat them with the silky gravy.
8. Pour in the cream, reduce the heat, and cook for another 10 minutes. Finally, rub the kasoori methi between your hands to release its flavor and add it to the butter chickpea curry.
9. Garnish with fresh coriander and serve with basmati rice or butter-garlic naan. Enjoy!