Chickpea Curry Without Coconut Milk (Chana Makhani Style)

Chickpea curry serve in a round dish. Topped with dollop of butter and fresh coriander.

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.

5 from 5 votes

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Course: curry, Side Dish

Cuisine: Indian, International, Pakistani

Keyword: chana makhani, chickpea curry, chickpea curry without coconut milk, no coconut curry

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Persons

Calories: 358kcal

Author: Hinz

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

Pro Tips & Variations:

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.

Nutrition

Serving: 1cup | Calories: 358kcal