BUTTER CHICKEN CHICKPEAS May 19 Written By Eleanor Debel PrintBUTTER CHICKEN STYLE CHICKPEASYield 4Prep time10 MinCook time20 MinTotal time30 MinIngredients1 Tbsp ghee 1 red onion, small diced 1 tsp ginger paste 1 tsp garlic paste 1 Tbsp tomato paste 1 Tbsp butter chicken masala 1 can fire roasted tomatoes (about 8 oz)1 cup heavy cream Kosher salt and pepper to taste 2 cans chickpeas, thoroughly rinsed with cold water 1 tsp dried fenugreek leaves (optional for garnish) Naan or pita for serving InstructionsSet a large skillet over medium high heat and add the ghee. Once melted, add in diced red onion and let cook, stirring occasionally until the onion is softened and just beginning to brown, about 5 minutes. To the skillet, add the ginger and garlic paste and the tomato paste. Cook, stirring constantly, until the tomato paste has darkened slightly in color and toasted, about 2 minutes. Stir in the masala spice blend, then the fire roasted tomatoes and let cook for 1 minute. Add the cream and reduce the heat down to medium. Bring the mixture to a simmer, stirring constantly, and let simmer 1-2 minutes to bring all the flavors together. Blend the sauce with an immersion, hand held blender until smooth, and then taste and season with salt and pepper to your liking. Stir in the chickpeas to the butter sauce and bring to a light simmer over medium heat. Remove the pan from the heat and sprinkle with the fenugreek if using. Serve with warm Naan bread and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance vegetarianeasyhealthy Eleanor Debel
BUTTER CHICKEN CHICKPEAS May 19 Written By Eleanor Debel PrintBUTTER CHICKEN STYLE CHICKPEASYield 4Prep time10 MinCook time20 MinTotal time30 MinIngredients1 Tbsp ghee 1 red onion, small diced 1 tsp ginger paste 1 tsp garlic paste 1 Tbsp tomato paste 1 Tbsp butter chicken masala 1 can fire roasted tomatoes (about 8 oz)1 cup heavy cream Kosher salt and pepper to taste 2 cans chickpeas, thoroughly rinsed with cold water 1 tsp dried fenugreek leaves (optional for garnish) Naan or pita for serving InstructionsSet a large skillet over medium high heat and add the ghee. Once melted, add in diced red onion and let cook, stirring occasionally until the onion is softened and just beginning to brown, about 5 minutes. To the skillet, add the ginger and garlic paste and the tomato paste. Cook, stirring constantly, until the tomato paste has darkened slightly in color and toasted, about 2 minutes. Stir in the masala spice blend, then the fire roasted tomatoes and let cook for 1 minute. Add the cream and reduce the heat down to medium. Bring the mixture to a simmer, stirring constantly, and let simmer 1-2 minutes to bring all the flavors together. Blend the sauce with an immersion, hand held blender until smooth, and then taste and season with salt and pepper to your liking. Stir in the chickpeas to the butter sauce and bring to a light simmer over medium heat. Remove the pan from the heat and sprinkle with the fenugreek if using. Serve with warm Naan bread and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance vegetarianeasyhealthy Eleanor Debel
