Butter Chicken Beans takes creamy, meaty butter beans and dresses them in the tomato-rich, warmly spiced sauce inspired by classic Indian butter chicken. This one-pan butter bean curry comes together quickly with garam masala, ginger, garlic, tomatoes, and a creamy finish—use heavy cream, coconut cream, or plain Greek yogurt depending on preference or dietary needs.
Butter Chicken Beans
Equipment
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Large sauté pan
Ingredients
This butter bean curry uses simple pantry ingredients that each build the sauce’s rich, creamy flavor.
- 1 tablespoon avocado oil (or neutral 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) or high-quality fresh tomatoes
- ¼ cup heavy cream, coconut cream, or plain Greek yogurt
- ½ teaspoon salt, or to taste
- Freshly chopped cilantro for serving (optional)
- Rice or naan for serving (optional)
- Lemon wedges for squeezing (optional)
Instructions
- In a large pan over medium-high heat, warm the oil. Add the chopped onion and cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Reduce the heat to medium. Add the garlic and ginger and cook, stirring, until the onion, garlic, and ginger are lightly browned, about 5 minutes. If using, add the butter. Stir in the garam masala and turmeric and cook for 1 minute to bloom the spices.
- Add the drained butter beans and canned tomatoes to the pan. Season with salt to taste. Simmer at medium heat for about 5 minutes to allow the flavors to meld and the sauce to thicken slightly. Stir gently so the beans keep their shape.
- Turn off the heat and stir in the cream, coconut cream, or Greek yogurt off the heat to prevent splitting. Garnish with chopped cilantro if desired. Serve over rice or with naan and lemon wedges for squeezing.
Nonna’s Notes
- Bean substitutions: If you can’t find butter beans, cannellini beans or chickpeas work well. Cannellini are slightly softer, so stir more gently.
- Fresh garlic or ginger alternatives: 1 teaspoon garlic paste or ½ teaspoon garlic powder can replace 2 garlic cloves. Use 1 teaspoon ginger paste or ½ teaspoon ground ginger instead of 1 inch fresh ginger.
- Homemade garam masala: Combine 1 tablespoon ground coriander, ½ tablespoon ground cumin, ½ teaspoon ground chile powder, and ¼ teaspoon cracked black pepper; add a pinch of cloves, cardamom, or cinnamon if you like.
- Acidity fix: If your tomato base tastes too acidic, balance it with a small drizzle of maple syrup.
Nutrition (approximate)
Calories: ~361 per serving. Nutrition information is automatically estimated and should be used as an approximation.
Key Takeaways
- Butter Chicken Beans is a fast, one-pan recipe that transforms a can of butter beans into a creamy, warmly spiced curry.
- Seasoned with garam masala, turmeric, ginger, and garlic, then finished with cream, coconut cream, or Greek yogurt.
- Part of an “Only Cans” approach that turns pantry staples into satisfying meals.
- Serve with rice or naan, garnish with cilantro, and add a squeeze of lemon for brightness.
- Substitutions: cannellini beans or chickpeas are suitable alternatives if butter beans aren’t available.
Vegan and Spicy Variations
- Vegan: Skip the butter and use coconut cream to finish the sauce.
- Spicy: Add ¼ teaspoon chile powder with the garam masala.
- Different beans: Use cannellini or chickpeas if needed; adjust stirring to avoid breaking softer beans.
Best Served With
- Steamed rice
- Warm naan for scooping
- A crisp cucumber salad for contrast
Troubleshooting
- Spices browning too fast: Lower the heat before adding garlic and ginger and keep stirring while spices bloom.
- Cream splitting: Remove the pan from heat before adding yogurt or cream and stir gently.
- Beans falling apart: Stir gently after adding beans; butter beans hold up best.
- Sauce too thin or thick: Reduce with the lid off to thicken; add a splash of water or broth to thin.
Common Questions
Can I use another bean instead of butter beans?
Yes. Cannellini beans or chickpeas can replace butter beans. The texture will be slightly different—cannellini are softer—so stir more gently.
How do I make this vegan?
Omit the optional butter and use coconut cream instead of heavy cream.
What can I use instead of fresh garlic and ginger?
Replace 2 garlic cloves with 1 teaspoon garlic paste or ½ teaspoon garlic powder. Replace 1 inch fresh ginger with 1 teaspoon ginger paste or ½ teaspoon ground ginger.
Can I make my own garam masala?
Yes. Combine 1 tablespoon ground coriander, ½ tablespoon ground cumin, ½ teaspoon ground chile powder, and ¼ teaspoon cracked black pepper. Use 2 teaspoons of this blend in the recipe.
How can I make it spicy?
Add ¼ teaspoon chile powder with the garam masala when blooming the spices.
What should I serve with Butter Chicken Beans?
Rice or naan, finished with chopped cilantro and lemon wedges. A cool cucumber salad also pairs nicely.
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