Very Quick Butter Chickpeas Vegetarian Butter Chicken Recipes

Steps:

• Chop the onion very finely while the oil heats in a large pan.
• Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
• Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
• Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
• Add the chopped coriander and salt to taste.
• Serve over steamed basmati rice.
• Enjoy!

Steps:

• Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
• Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
• Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
• Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
• Serve spooned over white rice, and topped with cilantro.