This is an 8-ingredient, 30-minute dump-and-done butter chickpeas recipe. It?s packed with butter chicken sauce flavor but uses tender chickpeas as the protein instead of chicken.
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This is an 8-ingredient, 30-minute 1 Pan dump-and-done Indian butter chickpeas recipe. It?s packed with butter chicken sauce flavor, uses tender chickpeas as the protein instead of chicken. No sautéing! Just add to pot, simmer and done. Glutenfree Soyfree Nutfree

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Murgh makhani, aka butter chicken, is a popular curry in a creamy tomato sauce. Traditionally, the sauce is made using cream and butter for creaminess, but in this vegan version, coconut milk is doing that work.
The resulting dish, with toothsome chickpeas in a spiced creamy tomato sauce, is just as decadent and satisfying without any animal products.

This version is super simple. It uses just 1 pan, no sautéeing step, just add everything to the pan and simmer! A few ingredients, chickpeas, tomato purée, some spices, coconut milk and garlic.

You can use other beans if you don?t like chickpeas, like white beans or kidney beans, or seitan or soycurls even crisped-up baked tofu. It’s all about that sauce!

For a baked version of the sauce, try my baked tofu makhani, for a complex flavored sauce try my whole roasted cauliflower with butter sauce, for a large batch instant pot butter sauce, see...