Indian Butter Chickpeas

1. Heat Butter and Cook Onions

Begin by heating a generous amount of butter in a large pan over medium heat. As the butter melts and starts to bubble, add finely chopped onions. Stir them frequently and let them cook until they turn golden brown, about 10 minutes.

2. Add Garlic and Ginger

Once the onions are beautifully caramelized, add minced garlic and ginger. Let them cook for a minute until their aromas fill your kitchen.

3. Add Tomatoes and Spices

Add diced tomatoes, garam masala, cumin, coriander, and a pinch of turmeric. Stir to coat the onions, garlic, and ginger evenly. Allow the tomatoes to break down and meld with the spices, which should take about 5 minutes.

4. Add Chickpeas

Stir in the chickpeas, ensuring they are well-coated with the spiced tomato sauce. Pour in a bit of water or vegetable broth to help the chickpeas absorb the flavors and keep them from sticking to the pan. Bring the mixture to a simmer and let it cook gently for 15-20 minutes.

5. Add Cream

Slowly stir in the cream while stirring continuously. Let the mixture simmer for another 5 minutes, allowing the flavors to meld together beautifully.

6. Garnish and Serve

Once your Indian Butter Chickpeas are ready, garnish with freshly chopped cilantro. Serve hot with your choice of rice, naan, or a simple salad on the side.