Recipe of Perfect Butter Chickpea Curry

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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Are Superfoods In truth As High-quality As Theyre Made Out To Be?.

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We hope you got insight from reading it, now lets go back to butter chickpea curry recipe. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Butter Chickpea Curry:

1. Use 4 tablespoons of butter, divided.
2. Provide 1 of large onion, finely chopped.
3. Prepare 3 cloves of garlic, minced or presses.
4. Take 1 tablespoon of freshly grated ginger.
5. Use 2 tablespoons of garam masala powder (a little less if you use the paste).
6. You need 2 teaspoons of mild curry powder.
7. You need 1 teaspoon of turmeric.
8. Take 1 teaspoon of cayenne pepper (adjust to taste).
9. You need 1/4 teaspoon of ground cumin.
10. Get 1/4 teaspoon of salt.
11. Prepare 170 g of tomato paste.
12. Provide 1 can (400 g) of diced tomatoes.
13. Use 1 can (400 g) of full fat coconut milk.
14. Provide 3 cans (440 g) of chickpeas, drained and rinsed.
15. Get 1 tablespoon of cornstarch.
16. Use 4 tablespoons of heavy cream.
17. Provide of 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 saut for about 5 minutes, until translucent, stirring once in a while..
2. Add garlic and saut for 1 minute, until fragrant. Add ginger and all the spices and saut 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 pure 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 doesnt 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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