Do butter chicken beans contain chicken?

No. In this recipe, butter beans replace the chicken. The sauce is inspired by butter chicken, with tomatoes, butter, cream, ginger, garlic, garam masala, and warm spices.

Do beans go with butter chicken flavors?

Yes. Butter beans work well with a butter chicken-style sauce because their mild flavor and soft texture pair well with a creamy tomato sauce and warm spices.

Can I use butter beans instead of chickpeas?

Yes. Butter beans can be used in place of chickpeas in this type of creamy tomato sauce. They are softer and creamier than chickpeas, so stir them gently while they cook.

What goes well with butter chicken beans?

Basmati rice and naan are both good choices for serving with butter chicken beans because they help soak up the creamy tomato sauce. Fresh cilantro can also be added just before serving.

Butter Chicken Beans Recipe (Creamy One-Pan Dinner)

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large skillet over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft.
Stir in the garlic and ginger and cook for about 1 minute, just until fragrant.
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.
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.
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.

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