Butter Chicken Beans

Butter Chicken Beans give creamy, meaty butter beans the tomato-rich, warmly spiced treatment of Indian butter chicken. This straightforward butter bean curry comes together in one pan with garam masala, ginger, garlic, tomatoes, and your choice of heavy cream, coconut cream, or Greek yogurt.

This recipe is part of our Only Cans series where we take a humble can from the pantry and turn it into a straightforward, satisfying meal – no tipping necessary. If you loved our Pizza Beans this is another way to give a can of beans a total glow-up.

Ingredients

Makes 3 servings

• 1 tablespoon avocado oil
• 1 small yellow onion, finely chopped (or ½ large onion)
• 3 cloves garlic, finely chopped
• 1 inch fresh ginger, peeled and finely chopped
• ½ tablespoon butter, optional
• 2 teaspoons garam masala
• ¼ teaspoon turmeric powder
• 15 ounces butter beans, drained and rinsed, one 15-ounce can
• 15 ounces crushed or pureed tomatoes, one 15-ounce can
• ¼ cup heavy cream, coconut cream, or plain Greek yogurt
• ½ teaspoon salt, to taste
• freshly chopped cilantro for serving, optional
• rice or naan for serving, optional
• lemon wedges for serving, optional

Equipment

• Measuring Cups + Spoons
• Chefs Knife
• Cutting Board
• Large Sauté Pan

Method

1. In a pan over medium-high heat, warm the oil. Add the onions and cook, stirring occasionally, until they start to soften, about 5 minutes.
2. Reduce heat to medium. Add the garlic and ginger and cook, stirring occasionally, until the onions, ginger, and garlic are lightly brown, 5 minutes. Add the butter (if using), then add the garam masala and turmeric and let cook for 1 minute.
3. Add the drained beans and the canned tomatoes. Season to taste with salt. Cook at medium heat to allow the flavors to meld, 5 minutes.
4. Turn off the heat. Stir in the heavy cream and garnish with cilantro (if using). Serve with rice or naan, and lemon wedges for squeezing.

Kitchen notes

• Bean substitutions: Butter beans are a less popular bean variety. They are white, creamy, meaty, and hold their structure better than cannellini. If you can’t find butter beans, feel free to use cannellini or chickpeas instead.
• Fresh garlic substitution: If you don’t have fresh garlic, you can use 1 teaspoon packaged garlic paste or ½ teaspoon garlic powder.
• Fresh ginger swap: You can also replace the ginger 1 teaspoon packaged ginger paste or ½ teaspoon ginger powder.
• Homemade garam masala: You can make your own garam masala by combining 1 tablespoon ground coriander, ½ tablespoon ground cumin, ½ teaspoon ground chile powder, and ¼ teaspoon cracked black pepper. Optionally, you can also add a pinch of ground cloves, cardamom, and/or cinnamon.
• Make it spicy: If you want this dish spicy, add ¼ teaspoon chile powder along with the garam masala.
• Coconut cream swap: We prefer this recipe with coconut cream; it’s so divine.
• A Note on Tomatoes: Use the best quality tomatoes you can find. You can either grate or chop fresh tomatoes, or use tomatoes from a can. Make sure it’s a good quality one, preferably one from Italy. (we like Mutti.) Canned tomatoes can be very acidic, so they can really make or break the dish.
• If you find your tomato sauce is too acidic, balance it out with a drizzle of maple syrup. It gives it such a beautiful flavor.

Before you start

• Butter Chicken Beans is a quick, one-pan recipe that transforms a humble can of butter beans into a rich, creamy curry inspired by classic Indian butter chicken.
• The dish is seasoned with garam masala, ginger, garlic, turmeric, and tomatoes, then finished with your choice of heavy cream, coconut cream, or Greek yogurt.
• It’s part of the “Only Cans” series, which turns simple pantry staples into satisfying meals.
• Serve it over rice or with naan, a handful of cilantro, and a squeeze of lemon for a straightforward weeknight dinner.
• Cannellini beans or chickpeas work as substitutes if butter beans aren’t available.

What stands out

Only Cans magic: Another straightforward way to transform a simple pantry can into a full, flavorful meal. No tip required.

So creamy: Finish the sauce with heavy cream, coconut cream, or Greek yogurt depending on what you have in the kitchen. We prefer coconut cream – it’s divine.

Warm and fragrant: Garam masala, ginger, garlic, and turmeric give these beans so much flavor, with optional chile powder if you like a little heat.

straightforward to serve: Add rice or naan, cilantro, and a squeeze of lemon and dinner is done.

What Are Butter Chicken Beans?

These beans are a straightforward, one pan recipe inspired by the tomato, cream, and warm spices of butter chicken. Only, instead of using chicken, we're letting buttery, meaty beans soak up all of that gorgeous sauce.

Think of it as an Indian-inspired butter bean curry rather than traditional butter chicken. You can finish it with heavy cream, Greek yogurt, or coconut cream for a vegan and dairy-free option.

This butter bean curry uses simple pantry ingredients, but each one does its part to build that rich, creamy sauce.

Butter beans: These are the star of the show. They’re white, creamy, meaty, and hold their shape beautifully. If you can’t find them, cannellini beans or chickpeas are both good swaps. Keep in mind that cannellini beans are a little less firm, so stir gently.

Onion, garlic, and ginger: This trio gives the sauce its aromatic base. Fresh is beautiful here, but packaged garlic or ginger paste and powdered versions can also work.

Garam masala and turmeric: Bloom the spices in the oil for 30 seconds to release the flavors and aromas. Garam masala adds warm, fragrant spice, while turmeric adds earthy flavor and beautiful color. (we've also included a simple homemade garam masala option in the recipe notes if you don’t have a jar on hand.)

Tomatoes: Fresh, crushed, or pureed canned tomatoes all work. They form the base of the butter chicken sauce along with the spices and creamy finish. Use the best quality you can find. (More on that below.)

Heavy cream, coconut cream, or Greek yogurt: We prefer this recipe with coconut cream, but each gives the sauce that iconic, creamy finish. It’s important to stir in the cream off the heat, especially if using Greek yogurt, to keep the sauce from breaking.

Butter: Totally optional, but adds another layer of richness to the beans.

For another cozy, creamy pantry meal, try our creamy coconut chickpeas next.

Kitchen tip

Use the best-quality tomatoes you can find. Fresh tomatoes are beautiful here, but if you’re using canned, go for a good Italian brand like Mutti. Canned tomatoes can be quite acidic, so the quality can make or break the sauce. If your sauce is tasting a little too acidic, add a tiny drizzle of maple syrup. It balances everything out and gives it such a beautiful flavor.

Vegan and Spicy Variations

1. Make it vegan: Skip the optional butter and finish the sauce with the coconut cream instead of heavy cream or Greek yogurt.
2. Make it spicy: Add ¼ teaspoon chile powder along with the garam masala. It’s a straightforward way to build a little heat right into the sauce.
3. Swap the beans: Cannellini beans or chickpeas can be used if butter beans aren’t available. Cannellini beans are less firm than butter beans, so be a little gentler when stirring.

Serve it with

• A bowl of warm rice
• Warm naan for scooping up every bite
• For something cool and fresh on the side, serve with our creamy cucumber salad

Troubleshooting Butter Chicken Beans

• The garlic or spices are browning too fast: Lower the heat to medium before adding the garlic and ginger. During the spice-blooming minute, keep everything moving and add the tomatoes once the spices are fragrant so they don’t scorch.
• The cream looks like it might split: Make sure the pan is completely off the heat before stirring it in. A gentle finish is key here.
• The beans are breaking apart: Stir gently once the beans are in the pan. Butter beans work especially well in Butter Chicken Beans because they hold their structure better than cannellini beans.
• The dish needs more heat: Add ¼ teaspoon Chile powder along with the garam masala. You can also serve lemon wedges on the side for a little brightness.
• The sauce seems too thick or too thin: Too thin? Allow it to continue reducing with the lid off. Too thick? Add a splash of water or broth to loosen.

Questions

Can we use another bean instead of butter beans?

Yes. Cannellini beans or chickpeas can replace the butter beans. Butter beans are especially creamy and meaty, and they hold their structure better than cannellini beans, so expect the swap to change the finished texture slightly.

How do we make Butter Chicken Beans vegan?

Omit the optional butter and use coconut cream instead of heavy cream.

What can we use instead of fresh garlic and ginger?

Replace the 2 fresh garlic cloves with 1 teaspoon packaged garlic paste or ½ teaspoon garlic powder. Replace the 1 inch fresh ginger with 1 teaspoon packaged ginger paste or ½ teaspoon ginger powder.

Can we make our own garam masala for this recipe?

Yes. Combine 1 tablespoon ground coriander, ½ tablespoon ground cumin, ½ teaspoon ground chile powder, and ¼ teaspoon cracked black pepper. You can also add a pinch of ground cloves, cardamom, and/or cinnamon. Use 2 teaspoons of the blend in the recipe and store the remainder in a cool, dry place.

How can we make this butter bean curry spicy?

Add ¼ teaspoon chile powder at the same time as the garam masala. This builds the heat into the tomato sauce while the spices bloom in the pan.

What should we serve with butter Chicken beans?

Serve it with rice or naan, then finish it with chopped cilantro and lemon wedges if you like. A cool cucumber salad also makes a fresh side for the creamy, warmly spiced beans.