Go Back

Chickpea Tikka Masala

This chickpea tikka masala is a comforting vegetarian dish that transforms canned chickpeas into a creamy, spiced tomato sauce. It uses simple pantry ingredients and quick cooking methods, resulting in a rich and flavorful curry with a glossy, inviting appearance. The dish is hearty, aromatic, and perfect for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon garam masala toast before adding
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin powder
  • 1 cup tomato puree bright and smooth
  • 1 can (15 oz) cooked chickpeas, drained and rinsed
  • 1/2 cup coconut milk or heavy cream for richness
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 1 lemon lemon juice optional, for brightness

Equipment

  • Large skillet or Dutch oven
  • Spatula or wooden spoon
  • Knife and chopping board

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering. Add the cumin seeds and toast for about 30 seconds until fragrant and crackling.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and just beginning to turn golden, about 5 minutes. The aroma should be warm and inviting.
  3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and slightly softened.
  4. Add the garam masala, turmeric, and cumin powder. Toast the spices in the oil for 1-2 minutes, stirring constantly—this releases their full aroma and deepens their flavor.
  5. Pour in the tomato puree, stirring well to combine. Let it simmer gently on medium-low heat for about 10 minutes, until the sauce darkens slightly and smells rich and smoky.
  6. Add the drained chickpeas and stir to coat them evenly in the sauce. Continue to cook for another 10 minutes, allowing the flavors to meld and the chickpeas to heat through.
  7. Stir in the coconut milk or heavy cream, cooking for an additional 2-3 minutes until the sauce turns a luscious, creamy texture and is heated through. Taste and adjust salt if needed.
  8. Finish by squeezing in a little lemon juice for brightness and sprinkling chopped cilantro over the top. Stir gently to combine everything and let the flavors settle for 5 minutes off the heat.
  9. Serve the chickpea tikka masala hot, accompanied by rice or naan for a complete, comforting meal. Enjoy the rich, fragrant flavors and cozy textures.