Butter Chickpea Curry

Butter chickpea curry made with Tandoori Twist

Inspired by butter chicken, simplified with Tandoori Twist. A rich, creamy, and comforting dish made with pantry staples—no complicated steps required.

Serves: 4; Ready in 20 minutes

Ingredients

• 2 tbsp butter, olive oil, or ghee

• 1 onion finely diced

• 1 tbsp tomato paste

• 1 tbsp Tandoori Twist

• 1 15 oz. can of tomato purée or tomato passata

• 1 tsp salt

• 2 cans of chickpeas, drained

• Pinch of sugar (optional to balance tomato acidity)

• ½ cup cream or coconut milk

Instructions

1. Prepare the sauce: melt the butter in a large skillet over medium heat. Add onion and sauté for 5-8 minutes until soft. Reduce the heat to low and add tomato paste and Tandoori Twist. Sauté for 1 minute, stirring frequently to bloom the spices and deepen the flavor. Add in tomato purée and salt as needed.

2. Optional to blend the sauce for a smoother traditional texture.

3. Add chickpeas and cook on low for 12-15 mins. Remove from heat and stir in cream. Taste and adjust for salt.

4. Serve: Garnish with fresh cilantro and lime juice.

Cooking Tips

• For deeper flavor, sauté Tandoori Twist with the tomato paste for about 1 minute to bloom the spices.

• Adjust spice level by adding more Tandoori Twist at the end of cooking.

• Cook chickpeas longer in sauce for a deeper flavor.

• Coconut milk can be used instead of cream for a dairy-free version.

Simple Pairings

• Serve with rice, naan bread, cauliflower rice, or a cucumber salad.

• A medium-bodied red such as Granache or Zinfadel. For white wine, try an off-dry Riesling, which balances the richness of the spice.