Tasty Butter Chicken with Chickpeas

I’ve been making butter chicken for years, and it’s one of those recipes that always feels a little fancy even though it’s not that hard to make. The creamy tomato sauce with warm spices is something my whole family gets excited about. But recently I started adding chickpeas to bulk it up a bit, and honestly, it’s become my new go-to version.

The chickpeas soak up all that rich sauce and make the dish more filling without much extra work. Plus, I usually have a can of chickpeas sitting in my pantry, so it’s an easy addition. And if I’m being honest, it helps stretch the recipe further when I’m feeding more people or want leftovers for lunch the next day.

This recipe keeps all the flavors you love about butter chicken but gives you that extra something. It’s comfort food that comes together in about 30 minutes, which is exactly what I need on a busy weeknight.

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What Kind of Chicken Should I Use?

This recipe calls for a mix of both chicken breasts and thighs, which gives you the best of both worlds. The breasts stay lean and tender while the thighs add extra richness and flavor to the sauce. If you only have one or the other on hand, feel free to use all breasts or all thighs – just stick with the same total weight. Fresh chicken works great, but you can also use frozen as long as you thaw it completely before cooking. Just make sure your chicken is boneless and skinless so it can soak up all that creamy, spiced sauce.

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Options for Substitutions

This butter chicken recipe is pretty forgiving when it comes to swaps:

• Ghee: Regular butter works perfectly fine if you don’t have ghee on hand. You can also use olive oil or coconut oil, though you’ll lose some of that rich, nutty flavor.
• Coconut milk: Heavy cream makes a great substitute if you prefer a more traditional butter chicken taste. Use the same amount and add it at the same point in the recipe.
• Greek yogurt: Sour cream or regular plain yogurt work just as well. If using regular yogurt, let it drain in a cheesecloth for 30 minutes first to thicken it up a bit.
• Chicken breasts and thighs: You can use all thighs or all breasts depending on your preference. Thighs will give you more flavor and stay juicier, while breasts are leaner. Just keep the total weight around 2.5 pounds.
• Chickpeas: Feel free to swap these with white beans, red lentils, or even cubed paneer cheese for a different protein option.
• Curry powder: If you have garam masala in your spice cabinet, use that instead for a more authentic flavor. The measurements stay the same.
• Fresh ginger: In a pinch, you can use 2 teaspoons of ground ginger, though fresh really does make a difference in this dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butter chicken is cutting the chicken into pieces that are too small, which causes them to dry out and become tough – aim for 1.5 to 2-inch chunks so they stay tender and juicy while simmering in the sauce.

Another common error is adding the yogurt or butter while the sauce is boiling, which can cause the yogurt to curdle and the butter to separate, so always reduce the heat to low and stir constantly when incorporating these ingredients.

Don’t skip blooming your spices in the ghee for a minute or two before adding the liquids, as this step releases their oils and creates a much deeper flavor throughout the dish.

Finally, resist the urge to rush the simmering process – letting the chicken cook gently in the sauce for at least 15-20 minutes allows the flavors to meld together and the meat to become fork-tender.

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What to Serve With Butter Chicken?

Butter chicken is made for scooping up with warm naan bread or fluffy basmati rice – both are perfect for soaking up all that creamy, spiced sauce. I love serving it over jasmine rice with a side of cucumber raita (yogurt mixed with diced cucumber and mint) to cool things down between bites. A simple side of roasted vegetables like cauliflower or green beans adds some color to your plate, or you can keep it traditional with some mango chutney on the side. If you want to make it a full spread, add some samosas or pakoras as appetizers, and you’ve got yourself a really satisfying meal.

Storage Instructions

Store: This butter chicken gets even better the next day as the flavors meld together. Keep it in an airtight container in the fridge for up to 4 days. I actually prefer making this a day ahead because it tastes even richer after sitting overnight!

Freeze: Butter chicken freezes really well for busy weeknights. Let it cool completely, then portion it into freezer-safe containers or bags for up to 3 months. Just leave out the yogurt and fresh cilantro if you’re planning to freeze it, and stir those in when you reheat.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I like to add a splash of coconut milk or water if the sauce has thickened up too much in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 210-230 g
• Fat: 130-150 g
• Carbohydrates: 110-125 g

Ingredients

For the curry:

• 1 tbsp ghee or unsalted butter
• 1 medium onion, diced
• 6 garlic cloves, finely chopped
• 2 tbsp fresh ginger, minced
• 3 tsp curry powder, mild or spicy
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp fine sea salt
• 1 can (6 oz) tomato paste
• 1 can (13.5 oz) coconut milk
• 2 1/2 lb boneless, skinless chicken breast and thighs, cubed
• 1 can chickpeas, rinsed and drained
• 1/4 cup unsalted butter, cubed

For finishing:

• 1/4 cup plain whole greek yogurt
• 2 tbsp lemon juice, freshly squeezed

For garnish:

• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted pumpkin seeds, cashews, or almonds

Step 1: Sauté Aromatics

• 1 tbsp ghee or unsalted butter
• 1 medium onion, diced
• 6 garlic cloves, finely chopped
• 2 tbsp fresh ginger, minced

In a large French oven or braiser, melt the ghee (or unsalted butter) over medium heat.

Add the diced onion and sauté for about 2 minutes, stirring occasionally until slightly softened.

Add the finely chopped garlic and minced fresh ginger, continuing to cook for another minute until aromatic.

Step 2: Toast the Spices

• 3 tsp curry powder, mild or spicy
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp fine sea salt

Combine the curry powder, ground cinnamon, ground cumin, and fine sea salt, then sprinkle them over the sautéed aromatics in the pot.

Stir well and let the spices cook for about a minute, allowing them to become fragrant and slightly toasted.

This helps release their flavors for a richer dish.

Step 3: Cook Tomato Paste and Add Coconut Milk

• 1 can (6 oz) tomato paste
• 1 can (13.5 oz) coconut milk

Push the onions and spices to the side of the pot.

Scrape in the tomato paste, and cook it for 1–2 minutes, stirring constantly so it doesn’t scorch.

Pour in the can of coconut milk and thoroughly scrape the bottom of the pot to incorporate all the flavors.

Step 4: Add Chicken, Chickpeas, and Butter

• 2 1/2 lb boneless, skinless chicken breast and thighs, cubed
• 1 can chickpeas, rinsed and drained
• 1/4 cup unsalted butter, cubed

Cube the boneless, skinless chicken breast and thighs into 1-inch pieces.

Rinse and drain the chickpeas.

Add both the cubed chicken and chickpeas to the pot, stirring well to evenly distribute everything in the sauce.

Dot the top with cubed unsalted butter.

Bring the mixture to a slow simmer, then cover with a lid, reduce heat to low, and simmer gently for about an hour.

Stir occasionally until the chicken is fork-tender.

I like to use a mix of both chicken breast and thighs for extra flavor and juiciness.

Step 5: Finish with Lemon, Yogurt, and Garnishes

• 1/4 cup plain whole Greek yogurt
• 2 tbsp lemon juice, freshly squeezed
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted pumpkin seeds, cashews, or almonds

Once the chicken is meltingly tender, remove the pot from the heat.

Stir in the freshly squeezed lemon juice and plain whole Greek yogurt until the sauce is creamy and well combined.

Taste and adjust salt as needed.

Serve the butter chicken hot, garnishing with freshly chopped cilantro and toasted pumpkin seeds, cashews, or almonds.

I think the toasted nuts add a satisfying crunch and aroma to the dish!

Tasty Butter Chicken with Chickpeas

Delicious Tasty Butter Chicken with Chickpeas recipe with step-by-step instructions.

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Prep Time 28 minutes mins

Cook Time 57 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

For the curry:

• 1 tbsp ghee or unsalted butter
• 1 medium onion, diced
• 6 garlic cloves, finely chopped
• 2 tbsp fresh ginger, minced
• 3 tsp curry powder, mild or spicy
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp fine sea salt
• 1 can (6 oz) tomato paste
• 1 can (13.5 oz) coconut milk
• 2 1/2 lb boneless, skinless chicken breast and thighs, cubed
• 1 can chickpeas, rinsed and drained
• 1/4 cup unsalted butter, cubed

For finishing:

• 1/4 cup plain whole Greek yogurt
• 2 tbsp lemon juice, freshly squeezed

For garnish:

• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted pumpkin seeds, cashews, or almonds

Instructions

 

• In a large French oven or braiser, melt the ghee (or unsalted butter) over medium heat. Add the diced onion and sauté for about 2 minutes, stirring occasionally until slightly softened. Add the finely chopped garlic and minced fresh ginger, continuing to cook for another minute until aromatic.
• Combine the curry powder, ground cinnamon, ground cumin, and fine sea salt, then sprinkle them over the sautéed aromatics in the pot. Stir well and let the spices cook for about a minute, allowing them to become fragrant and slightly toasted. This helps release their flavors for a richer dish.
• Push the onions and spices to the side of the pot. Scrape in the tomato paste, and cook it for 1–2 minutes, stirring constantly so it doesn't scorch. Pour in the can of coconut milk and thoroughly scrape the bottom of the pot to incorporate all the flavors.
• Cube the boneless, skinless chicken breast and thighs into 1-inch pieces. Rinse and drain the chickpeas. Add both the cubed chicken and chickpeas to the pot, stirring well to evenly distribute everything in the sauce. Dot the top with cubed unsalted butter. Bring the mixture to a slow simmer, then cover with a lid, reduce heat to low, and simmer gently for about an hour. Stir occasionally until the chicken is fork-tender. I like to use a mix of both chicken breast and thighs for extra flavor and juiciness.
• Once the chicken is meltingly tender, remove the pot from the heat. Stir in the freshly squeezed lemon juice and plain whole Greek yogurt until the sauce is creamy and well combined. Taste and adjust salt as needed. Serve the butter chicken hot, garnishing with freshly chopped cilantro and toasted pumpkin seeds, cashews, or almonds. I think the toasted nuts add a satisfying crunch and aroma to the dish!