Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Butter Chickpeas
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- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 14 g
- Sugar
- 12 g
- Protein
- 15 g
- Cholesterol
- 53 mg
- Sodium
- 853 mg
Butter chicken (murgh makhani) is one of India's most popular staple dishes. The rich sauce includes tomato, butter and cream and is laced with aromatic spices such as ginger, garam masala, fenugreek and garlic. Although there's some debate about its exact origin story, the dish seems to have been created at a Delhi restaurant in the mid-1900s. This recipe swaps in canned chickpeas for the chicken, providing a vegetarian-friendly alternative, and includes some additional warm spices such as cinnamon, clove and cardamom. Serve the dish alongside basmati rice and plenty of naan to soak up the fragrant sauce.
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 14 g
- Sugar
- 12 g
- Protein
- 15 g
- Cholesterol
- 53 mg
- Sodium
- 853 mg
Ingredients
Directions
- Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until the spices are slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add 1 1/2 teaspoons of the garam masala and 1 teaspoon of the red chile powder and cook, stirring occasionally, until very fragrant, about 1 minute.
- Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook, uncovered and stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices). Let the sauce cool for about 5 minutes or so.
- Transfer the sauce to a blender, filling it no more than halfway. Remove the center cap from the lid and place the lid on the blender. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the cream and remaining 2 tablespoons butter and puree until creamy. Pour into a clean pot and bring to a simmer. Taste and season with salt.
- Meanwhile, arrange a rack directly under the broiler and preheat to high.
- Toss the chickpeas with 3/4 teaspoon salt and the remaining 1/2 teaspoon garam masala and 1/2 teaspoon red chile powder in a large bowl until well combined. Transfer to a rimmed baking sheet. Broil until lightly toasted and starting to brown in spots, 5 to 6 minutes.
- Stir the chickpeas into the sauce until well combined. Serve with basmati rice and naan and top generously with fresh cilantro leaves.
Cook’s Note
Kashmiri red chile powder is mildly spicy with a bright red color. Look for it in Indian and Asian markets.
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