If you’re looking for a comforting, flavorful curry that’s creamy without using coconut milk — this quick and easy Chickpea Curry (Chana Makhani Style) will win your heart. It’s rich, buttery, and full of warm Indian spices, made with tomato paste and cream to create that smooth restaurant-style gravy everyone loves.
This version is inspired by the traditional Makhani-style curries — think Butter Chicken or Dal Makhani — but made entirely with chickpeas for a wholesome vegetarian twist. Perfect for busy weeknights or weekend dinners, it pairs beautifully with basmati rice or garlic naan.
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Before we jump into the recipe, I can’t help but think back to the cozy family dinners when this curry would simmer on the stove — the rich tomato aroma blending with spices and cream, filling the kitchen with warmth. It’s one of those comforting meals that brings everyone to the table, no matter the season.
About This Chickpea Curry
Chickpea Curry Without Coconut Milk, also known as Chana Makhani, is a rich, creamy, and flavorful North Indian–style curry made with chickpeas, tomato paste, and cream. Unlike traditional curries that rely on coconut milk for smoothness, this version gets its velvety texture from simmered tomatoes and a touch of cream — creating that buttery, restaurant-style flavor everyone loves.
If you’ve been searching for a creamy chickpea curry without coconut milk, this recipe brings you the same richness and flavor depth, minus the heaviness of coconut. It pairs beautifully with basmati rice, naan, or paratha and is even better the next day when the flavors have deepened.
Why Do I 💛 This Recipe
I absolutely love this Chana Makhani style Chickpea Curry because it’s the kind of meal that brings pure comfort with minimal effort. The creamy tomato base gives it that rich restaurant-style flavor — but without using coconut milk or any fancy ingredients. It’s made from everyday pantry staples, yet tastes luxurious and satisfying every time.
- Quick & easy! only took 30 minutes to get ready.
- Comforting and appetite filling.
- Made with pantry ingredients - No rush to grocery store.
- Family friendly recipe.
- Best for weeknight dinners
- Make ahead of time!
- Pairs perfectly with rice, naan and bread.
Most of all, I love how versatile it is. You can make it mild for kids or spice it up for grown-ups, and it always turns out comforting and delicious — just the way a perfect homemade curry should be.
Ingredients
Here are the chickpea curry ingredients that you needed:
Chickpea: I prefer using organic chickpeas that are pre-cooked for this particular recipe. (check out: how to cook dried chickpeas on stove)
Purple Onion: Caramelizing the onion will enhance the flavor profile of the curry significantly.
Ginger Garlic: It is advisable to use freshly grated ginger and garlic for optimal taste.
Spices: Used red chili powder, coriander powder, turmeric powder, and salt.
Tomato Puree + Tomato Paste: The combination of both will impart a robust citric flavor along with a rich tanginess.
Garam Masala: A sprinkle of homemade garam masala will elevate the dish's flavor.
Fresh Cream: This ingredient is essential, as it contributes to a delightful taste.
Cilantro/Fresh Coriander, Ginger and Butter are recommended for garnishing, enhancing the dish's presentation.
How to Make Chickpea Curry Without Coconut Milk
There are two ways to make chickpea curry:
1) With homemade cooked chickpeas (Here is a step-by-step recipe for how to cook dried chickpeas at home).
2) Canned chickpeas (store-bought).
I love to use my home cooked chickpeas to make this curry. As it's tender, full of flavor and makes a perfect creamy texture.
Follow these simple steps to make your Chana Makhani–style chickpea curry creamy, flavorful, and perfectly spiced.
Step 1 – Sauté the Base
Heat oil or butter in a deep pan on medium heat.
Add chopped onions. Sauté on medium heat until onions starts to change color.
Mix in ginger-garlic paste, sauté for 30 seconds or until fragrant. This step builds up that signature Indian aroma.
Step 2 – Add the Spices
Add salt, red chili powder, coriander powder, and turmeric. Sauté the spices for a few minutes until it become aromatic.
Mix well and let the masala cook for 2–3 minutes to bring out the full flavor.
Step 3 – Add Tomato Paste & Purée
Now add tomato purée and fresh tomato paste (Blend the peeled tomatoes with water).
Stir the mixture and cook it over medium heat for approximately 4 to 5 minutes, or until it thickens and the oil begins to separate from the edges.
👉 Tip: Tomato paste gives this curry its rich red color and tangy depth — no coconut needed!
Step 4 – Add Cooked Chickpeas
Add the boiled chickpeas and mix until every chickpea is well coated with the masala.
Cook for 3–4 minutes so they absorb the spices beautifully.
Step 6 – Add Water & Cream
If it's require, pour in ½ cup water (or more if you want thinner curry). I wanted to have the thick curry so didn't use water.
Now add fresh cream and give it a good mix. Cook on low flame for another 2–3 minutes until it turns silky and rich.
Step 7 – Simmer and Sprinkle Garam Masala
Add garam masala to enhance the delightful aroma of Indian curry. Allow it to simmer for 5 minutes on low heat to fully infuse the fragrance of all the spices. This process will contribute to achieving a rich, creamy, and velvety texture in the curry.
Step 8 – Garnish
Now the chickpea curry is ready to serve. Give it a good mix on high heat. Taste and adjust the seasoning if it's require. Garnish with freshly chopped coriander leaves and julianne ginger. Add a dollop of butter on top to give it a glossy finish.
Serve hot with basmati rice, Garlic butter rice, naan, or kulcha.
What To Serve With Chickpea Curry
Tips and Variations
- For the best texture, consistency, and flavor in your curry, ensure that the chickpeas are fully cooked.
- If your chickpeas are still firm, try adding a small pinch of baking soda. This simple addition can really help soften and moisten them.
- Using translucent onions is essential for this dish. Avoid letting them turn pink or dark brown, as this can affect the overall taste.
- When making tomato paste, be sure to remove the skin from the tomatoes. This will result in a smooth and creamy curry texture.
- Just a small amount of garam masala is sufficient for this recipe. Be careful not to overdo it!
- It's a no coconut milk curry! If you want to adjust the thickness, you can use almond and cashew paste, but the recipe stands well on its own without nuts. This will help thicken the curry and make it hearty enough to enjoy with naan bread.
- Use tomato paste + cream instead of coconut milk for authentic restaurant-style creaminess.
- If you like a thicker curry, mash a few chickpeas while simmering — it naturally thickens the gravy.
- Butter + cream = rich Makhani flavor (skip if vegan, use oil + cashew cream instead).
- Always cook your tomato base until oil separates — that’s the secret to a flavorful curry.
Q & A
Absolutely, you can! However, for the best flavor, it's ideal to use freshly cooked chickpeas. If you're opting for canned ones, make sure to rinse them under tap water using a strainer before adding them to your curry. If you find that the canned chickpeas seem a bit tough in the curry, just sprinkle in a pinch of baking soda, and it will enhance the taste of your dish beautifully.
If you store it in the refrigerator, it should stay fresh for about 3 to 4 days. Just be sure to keep it in an airtight container!
Absolutely, you can! If you store it in the freezer, it will stay good for about one month. I wouldn't recommend keeping it any longer since it's homemade and doesn't contain food preservatives.
What To Make With Chickpeas
If you love chickpeas as much as I do, here are more ways to enjoy them — from quick snacks to hearty meals.
- Boil Chickpeas at Stovetop: A complete guide!
- Chickpea Salad: A super healthy salad that can aid in weight loss.
- Falafel: A quick and simple Arabian snack that you can make at home.
- Sautéed Chickpeas: Perfect for a healthy treat for snack lovers.
- Chana Pulao: A fantastic Indian dish that combines chickpeas and rice.
- Chickpea Biryani: I made this flavorful biryani using cooked chickpeas.
- Chaat: A beloved South Asian street food recipe using cooked chickpeas.
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Chickpea Curry Without Coconut Milk (Chana Makhani Style)
Ingredients
- 1.5 cups Cooked Chickpeas
- 1 tablespoon Cooking Oil
- 1 Onion (Medium size) chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Grated Garlic
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Tomato Puree
- ½ cup Tomato paste
- 1 tablespoon Fresh Cream
- ⅓ teaspoon Garam Masala
- Cilantro / Fresh Coriander For Garnish
- Julianne Ginger For garnish.
- Butter For garnish/luster
Instructions
Sauté the Curry Base
- Heat oil or butter in a deep pan on medium heat.Add chopped onions. Sauté on medium heat until onions starts to change color.
- Mix in ginger-garlic paste, sauté for 30 seconds or until fragrant. This step builds up that signature Indian aroma.
Add Spices
- Add salt, red chili powder, coriander powder, and turmeric. Sauté the spices for a few minutes until it become aromatic.
- Mix well and let the masala cook for 2–3 minutes to bring out the full flavor.
Add Tomato Paste & Purée
- Now add tomato purée and fresh tomato paste (Blend the peeled tomatoes with water).
- Stir the mixture and cook it over medium heat for approximately 4 to 5 minutes, or until it thickens and the oil begins to separate from the edges.Tip: Tomato paste gives this curry its rich red color and tangy depth — no coconut needed!
Add Cooked Chickpeas
- Add the boiled chickpeas and mix until every chickpea is well coated with the masala.
- Cook for 3–4 minutes so they absorb the spices beautifully.
Add Water & Cream
- If it's require, pour in ½ cup water (or more if you want thinner curry). I wanted to have the thick curry so didn't use water.
- Now add fresh cream and give it a good mix. Cook on low flame for another 2–3 minutes until it turns silky and rich.
Simmer and Sprinkle Garam Masala
- Add garam masala to enhance the delightful aroma of Indian curry. Allow it to simmer for 5 minutes on low heat to fully infuse the fragrance of all the spices. This process will contribute to achieving a rich, creamy, and velvety texture in the curry.
Garnish
- Now the chickpea curry is ready to serve. Give it a good mix on high heat. Taste and adjust the seasoning if it's require.
- Garnish with freshly chopped coriander leaves and julianne ginger.
- Add a dollop of butter on top to give it a glossy finish.
Serve
- Make a serving platter with basmati rice, Garlic butter rice, naan, or kulcha.
Video
Notes
- Use tomato paste + cream instead of coconut milk for authentic restaurant-style creaminess.
- If you like a thicker curry, mash a few chickpeas while simmering — it naturally thickens the gravy.
- Butter + cream = rich Makhani flavor (skip if vegan, use oil + cashew cream instead).
- Always cook your tomato base until oil separates — that’s the secret to a flavorful curry.
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Quick and Easy Chickpea Curry to make at home. It's a South Indian style vegan creamy chana masala.
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Love to hear about your experience with chickpea curry with no coconut milk.