Vegan Butter Chickpeas Recipe

This dish is inspired by the classic Indian restaurant dish butter chicken (murgh makhani).  This is ready in just 20 minutes! Serve it with rice and naan for a festive Indian dinner.


For the spice blend: – 1/4 tsp cardamom – 1 tsp ground coriander   – 1/4 tsp cinnamon – 2 tsp cumin – 1 TBS grated ginger (or 2 tsp dried) – 1 tsp ground turmeric – 1 tsp kosher salt 

Ingredients Continued 

– 1/4 cup cashews – 3 TBS coconut oil  – 1/2 onion, diced  – 1/2 tsp salt – 4 large cloves garlic, grated – 1/4 cup tomato paste – 2 cups chickpeas – 1 TBS lemon juice


Mix spice blend and set aside.  Add one half cup boiling water and cashews to a bowl. Let sit for 10 minutes.


Add coconut oil to a pot over medium. Add onion & salt and stir, sautéing for about 5 minutes. Add garlic and cook 30 seconds more. Turn heat to medium low.


Add in premixed spices to stir. Let cook for 30 seconds. Add tomato paste and stir, letting cook for  1 more minute. Watch that it does not burn.


Blend reserved cashews and water in a high speed blender until a smooth sauce forms. Add cashew cream to the pot.


Add 2 cups of water to the pot. Turn to a rapid simmer. Remove from stove and add lemon juice. Serve warm with basmati rice or naan!

Swipe up to learn more about the origins of butter chicken and how to make this vegan version with chickpeas!

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