Indian Chickpea Tikka Masala Recipe:
A traditional Indian meal, chickpea chicken masala is made with cooked chickpeas in a rich, creamy sauce. Serve with Naan or over basmati rice. This Indian Chickpea Tikka Masala Recipe is the most favorite dish in India.
In the words of recipe developer Rebecca Brekke, this chickpea tikka chili recipe looks like it will require a while to cook, yet it puts itself together surprisingly quickly.
The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making home chickpea tikka masala: After cooking the onions and then the carrots in oil, mix in the pepper, cumin, and garam masala. Add the jalapeno, ginger, garlic, and tomato pastes and stir. Add the sugar, salt, cayenne, tomato sauce, and chickpeas. Reduce heat. Add half and half and water, and stir. Serve with garnish.
Follow these Tips:
We created this recipe in our trial kitchen. Take a look at some advice from culinary professionals that could simplify the cooking process:
Add any beans or veggies you choose, advises Sarah. Tailoring this chickpeas tikka masala is a breeze. It tastes much better the second day, so double the recipe. If you like a milder jalapeno, remove the seeds. To make a vegan version, replace the half and half with a quarter cup of cashew cream. See below for a recipe for handmade cashew cream.
Add extra vegetable stock and garam masala to turn this chickpea tikka masala into a soup. If you want a creamier soup, you can thicken it with cashew cream.
To make cashew cream:
Blend 1 cup soaked cashews and 1 cup water for 2 minutes on high, or until smooth. Cashew cream can be stored in an airtight container for up to 5 days or frozen in an ice cube tray for up to 3 months.
Ideas for Indian Chickpea Tikka Masala Recipe:
With naan to mop up all that tasty liquid, serve the cooked basmati rice topped with chickpea tikka masala. For additional serving ideas. The pinnacle of comfort food is Chickpea Tikka Malasa, which is saucy, aromatic, and wonderful. This is a simple one-pot meal that you can make in an Instant Pot or on the stove. Toss it all together, and in a matter of minutes, you’ll have a satisfying and cozy plant-based dinner!
Stockpile essentials like the milk from coconuts, tomato-based sauce, canned chick peas onion, ginger, and garlic are used to make this simple vegan chickpea tikka masala. Verify that you are not omitting any of the spices! Rich flavor is added to each bowl by adding the curry powder and a few additional Indian spices, though I’m sure this is not an original recipe. This dish is readily customizable by increasing the amount of vegetables or serving it alongside quinoa or rice on the side.
Storage Indian Chickpea Tikka Masala Recipe:
For up to five days, store the leftovers in the refrigerator in an airtight container. They freeze beautifully for two or three months as well. When it’s time to reheat, place whatever is left in a pot and heat over medium heat until thoroughly heated. Just give each portion a quick microwave reheat if you’ve packaged it for a nutritious lunch.
Let the leftover chickpeas tikka masala cool, then refrigerate it for up to a week in an airtight container. It will taste better the longer you cook it. To allow the flavors and spices to meld together, boil the mixture for at least fifteen minutes on the burner. If you’re not a fan of chickpeas, try my vegan chicken masala with tofu or use cauliflower florets in their place.
Add some chopped potatoes, carrots, or squash to this dish to make it a bit more substantial. Lacking garam masala? You can either omit it or replace it with another type of yellow curry paste. But the flavor won’t be exactly the same.
Ingredients
One tablespoon of olive oil
One medium onion, cut thinly
Two carrots, cut thinly
One tablespoon garam masala
1/4 tsp ground cumin
one eighth teaspoon of finely powdered black pepper
One spoonful of pasted tomatoes
one and a half teaspoons ginger paste
half a teaspoon of pasted garlic
1.5 medium fresh jalape
One eight-oz can of tomato sauce
1/4 tsp sugar
1/8 teaspoon of cayenne pepper and 1/4 teaspoon salt (optional)
Three quarters of a cup water, or more if necessary
One-fourth cup of half and half
1/4 cup of freshly chopped cilantro
Four cups of freshly cooked basmati rice
Directions
Compile every component as follow:
In a big skillet, heat the oil over medium-high heat. Cook for five to six minutes, or until the onion and carrots are soft. Add the cumin, black pepper, and garam masala. Cook and stir for 30 seconds or until the mixture becomes fragrant.
Cook the stir for two minutes after adding the tomato paste, which is ginger paste, which is garlic paste, and the jalape. Add sugar, salt, cayenne pepper, tomato sauce, and chickpeas. Cook mixture over a medium-high flame until heated through. Turn down the heat. Simmer for ten minutes with a lid on.
Stir in half-and-half and 3/4 cup of water. Cook on low for another minute or so, or until thoroughly heated. If you want a saucier mixture, feel free to add extra water. Take off the heat, cover, and remain warm. Stir in half-and-half and 3/4 cup of water. Cook on low for another minute or so, or until thoroughly heated. If you want a saucier mixture, feel free to add extra water. Take off the heat, cover, and remain warm. Garnish with coriander and serve with naan or hot cooked basmati rice.
Facts about Nutrition (per serving)
485 kcal
80g carbs
10g fat
22 g of protein
Servings Per Recipe Nutrition Facts: 4 Calories, 485% Daily Value * Total Fat: 10 g/13%
1g of saturated fat, 6%
0 mg of cholesterol
486 milligrams of sodium ; 21 percent
80g (29%), total carbohydrates
19g of dietary fiber, 69%
Total Sugar Content: 22 g of protein, or 43%
fifteen milligrams of vitamin C
145 milligrams of calcium
11% Iron 8 mg
44% Magnesium (1017 mg) 22 percent
Is Chickpea Tikka Masala Freezer Friendly?
Indeed. Chickpea tikka masala freezes well for up to a month. Overnight in the fridge will help it thaw.
