Butter Chicken Beans Recipe

Butter chicken beans are a simple one-pan dinner made with tender butter beans simmered in a creamy tomato sauce with butter, garlic, ginger, garam masala, and warm spices. Despite the name, there’s no chicken in this version—the sauce is inspired by the flavors of butter chicken.

Serve these creamy butter beans with basmati rice or warm naan for an easy, comforting meal. The beans cook briefly in the sauce, then heavy cream is stirred in at the end for a smooth, rich finish.

Ingredients

You’ll need:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon tomato paste
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri chili powder or sweet paprika
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup water
• 2 (15-ounce) cans butter beans, drained and rinsed
• 3/4 teaspoon fine salt
• 1/2 cup heavy cream
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed, optional
• Fresh cilantro, for serving, optional
• Basmati rice or naan, for serving

Ingredient Notes

Butter beans: Canned butter beans keep the recipe quick and give the dish a soft, creamy texture. Drain and rinse them before adding them to the sauce.

Garam masala: This is the main spice blend in the recipe and gives the sauce its warm butter chicken-inspired flavor.

Kashmiri chili powder: It adds mild heat and color. Sweet paprika works if you want a very mild version.

Heavy cream: Stirred in at the end, it softens the tomato flavor and gives the sauce its creamy finish.

Kasuri methi: Dried fenugreek leaves add another layer of classic butter chicken-style flavor, but they are optional.

How to Make Butter Chicken Beans

1. Cook the onion.
Melt the butter in a large skillet over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft.

2. Add the garlic and ginger.
Stir in the garlic and ginger and cook for about 1 minute, just until fragrant.

3. Add the tomato paste and spices.
Add the tomato paste and cook for 1 to 2 minutes, stirring frequently, until it darkens slightly. Add the garam masala, cumin, turmeric, and Kashmiri chili powder or paprika. Cook for about 30 seconds, stirring constantly, until fragrant.

4. Simmer the sauce and beans.
Pour in the crushed tomatoes and water, then add the salt. Stir well and simmer for 6 to 8 minutes, until the sauce thickens slightly. Add the butter beans and stir gently to coat them in the sauce. Simmer for another 5 minutes.

5. Finish with cream.
Reduce the heat to low and stir in the heavy cream and optional kasuri methi. Cook for 1 to 2 minutes, just until heated through. Taste and adjust the salt if needed.

Serve warm with basmati rice or naan and fresh cilantro, if using.

Tips for Making Butter Chicken Beans

Let the onion soften fully. Giving the onion enough time to cook creates a better base for the sauce and keeps the flavor from tasting sharp.

Keep the spices moving. Once the tomato paste and spices go into the pan, stir constantly and cook them only briefly so they become fragrant without burning.

Stir the butter beans gently. Butter beans are soft and can break apart easily, so fold them into the sauce rather than stirring aggressively.

Adjust the sauce before adding the cream. If the sauce looks too thick, add a small splash of water. If it looks too thin, let it simmer for another minute or two.

Lower the heat before adding the cream. Gentle heat helps keep the sauce smooth and creamy.

Substitutions

Butter beans: Cannellini beans or chickpeas can work if needed, although the texture will be different. If you prefer chickpeas, these Marry Me Chickpeas are another creamy stovetop option.

Kashmiri chili powder: Use sweet paprika for a very mild version. Add a small pinch of cayenne if you want more heat.

Kasuri methi: If you don’t have dried fenugreek leaves, simply leave them out.

What to Serve With Butter Chicken Beans

Butter chicken beans are best served with something that can soak up the creamy tomato sauce.

Basmati rice: A simple bowl of basmati rice makes this an easy, filling meal.

Naan: Warm naan is perfect for scooping up the beans and sauce.

Fresh cilantro: A little chopped cilantro adds a fresh finish just before serving.

If you enjoy creamy bean dinners, you might also like these Harissa Butter Beans.

Storage and Reheating

Store leftover butter chicken beans in an airtight container in the refrigerator for up to 4 days, following FoodSafety.gov guidance for cooked leftovers.

Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a small splash of water if the sauce has thickened too much in the refrigerator.

You can also reheat individual portions in the microwave, stirring partway through so they heat evenly. Reheat leftovers until they reach 165°F.

Frequently Asked Questions

Butter Chicken Beans

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• Author: Sophia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

These butter chicken beans are made with tender butter beans simmered in a creamy tomato sauce with butter, garlic, ginger, garam masala, and warm spices. Serve them with basmati rice or naan for an easy one-pan dinner.

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Ingredients

Scale 1x2x3x

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 tablespoon tomato paste

2 teaspoons garam masala

1 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 teaspoon Kashmiri chili powder or sweet paprika

1 (15-ounce) can crushed tomatoes

1/2 cup water

2 (15-ounce) cans butter beans, drained and rinsed

3/4 teaspoon fine salt

1/2 cup heavy cream

1 teaspoon dried fenugreek leaves (kasuri methi), crushed, optional

Fresh cilantro, for serving, optional

Basmati rice or naan, for serving

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Instructions

1. Melt the butter in a large skillet over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft.
2. Stir in the garlic and ginger and cook for about 1 minute, just until fragrant.
3. Add the tomato paste and cook for 1 to 2 minutes, stirring frequently, until it darkens slightly. Add the garam masala, cumin, turmeric, and Kashmiri chili powder or paprika. Cook for about 30 seconds, stirring constantly, until fragrant.
4. Pour in the crushed tomatoes and water, then add the salt. Stir well and simmer for 6 to 8 minutes, until the sauce thickens slightly. Add the butter beans and stir gently to coat them in the sauce. Simmer for another 5 minutes.
5. Reduce the heat to low and stir in the heavy cream and optional kasuri methi. Cook for 1 to 2 minutes, just until heated through. Taste and adjust the salt if needed.
6. Serve warm with basmati rice or naan and fresh cilantro, if using.

Notes

Sweet paprika can be used instead of Kashmiri chili powder for a very mild version. Add a small pinch of cayenne if you prefer more heat. Butter beans are soft, so stir them gently to keep them from breaking apart. Kasuri methi is optional and can simply be omitted if you don’t have it. Nutrition information is an estimate and does not include rice, naan, or optional cilantro.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 400 kcal
• Sugar: 8 g
• Sodium: 760 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Carbohydrates: 45 g
• Fiber: 12 g
• Protein: 15 g
• Cholesterol: 49 mg