Chickpea Tikka Masala Recipe

This Chickpea Tikka Masala may seem like a lengthy dish to prepare, but it actually comes together quickly. Follow the simple steps below to create a flavorful and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 carrots, thinly sliced
• 1 teaspoon garam masala
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ginger paste
• 1/2 teaspoon garlic paste
• 1/2 medium fresh jalapeo chile pepper, finely chopped
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 3/4 cup water, or as needed
• 1/4 cup half and half
• 1/4 cup snipped fresh cilantro
• 4 cups hot cooked basmati rice

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and carrots and cook for about 5 to 6 minutes, until they are tender.
2. Stir in the garam masala, cumin, and black pepper, cooking for another 30 seconds until fragrant.
3. Add the tomato paste, ginger paste, garlic paste, and jalapeo pepper. Stir everything together and cook for 2 minutes.
4. Stir in the chickpeas, tomato sauce, sugar, salt, and cayenne pepper. Cook over medium-high heat until the mixture is hot, then reduce the heat to low.
5. Cover and simmer for 10 minutes, allowing the flavors to blend and develop.
6. Stir in 3/4 cup of water and half-and-half, then continue cooking on low heat for another 1 minute until everything is heated through. If you prefer a saucier consistency, you can add more water at this stage.
7. Remove from heat and cover to keep warm.
8. Top with fresh cilantro and serve the chickpea tikka masala over hot cooked basmati rice. You can also serve it with naan to soak up the flavorful sauce.

Test Kitchen Tips:

• Feel free to customize this recipe by adding other vegetables or beans, as its easy to adjust.
• Double the recipe if you want leftovers the dish often tastes even better the next day.
• If you prefer less heat, remove the seeds from your jalapeo before adding it to the dish.
• For a vegan version, substitute 1/4 cup of cashew cream for the half-and-half. See below for instructions on how to make cashew cream.
• If you want to turn this dish into a soup, add more vegetable stock and a bit more garam masala. Cashew cream can be used as a thickener for a creamier soup.

How to Make Cashew Cream:

Blend 1 cup of soaked cashews with 1 cup of water for 2 minutes on high speed, or until smooth. Store the cashew cream in an airtight in the fridge for up to 5 days, or freeze it in an ice cube tray for up to 3 months.

What to Serve With Chickpea Tikka Masala:

This dish is perfect when served over cooked basmati rice, with naan on the side to soak up the flavorful sauce. For more ideas, explore our collection of 10 easy and healthy Indian side dishes to complete the meal.

How to Store Chickpea Tikka Masala:

Allow leftovers to cool before storing them in an airtight in the refrigerator for up to 1 week.

Can You Freeze Chickpea Tikka Masala?

Yes, you can freeze this dish for up to 1 month. Simply thaw it in the refrigerator overnight before reheating.

Nutrition Facts (per serving):