Description
Enjoy the rich, creamy, and authentic flavors of Indian cuisine with this homemade Chickpea Tikka Masala. Packed with protein-rich chickpeas and a luscious cashew-tomato sauce, this healthy vegetarian dish is perfect for weeknight dinners or festive gatherings. Customizable, vegan-friendly, and bursting with spices, it’s a guaranteed crowd-pleaser!
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tablespoon oil (avocado or olive oil recommended)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, cut into chunks
- 2 large tomatoes, cut into chunks
- 1/4 cup raw cashews
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Roast Chickpeas:
- Preheat oven to 400°F (200°C).
- Toss chickpeas with 1/2 tsp garam masala, 1/2 tsp chili powder, a pinch of salt, and oil.
- Roast on a baking sheet for 15-20 minutes until crispy.
- Prepare Sauce Base:
- Heat oil in a pan over medium heat.
- Sauté garlic and ginger for 1-2 minutes.
- Add onions; cook until translucent.
- Add tomatoes and cashews; cook until tomatoes soften.
- Blend Sauce:
- Blend cooked mixture into a smooth paste, adding water or broth as needed.
- Cook Masala:
- Return blended sauce to the pan.
- Add remaining spices and salt. Simmer for 5-7 minutes.
- Combine and Serve:
- Add roasted chickpeas to the sauce and stir. Simmer for 2-3 minutes.
- Garnish with cilantro and serve hot with rice or naan.
Notes
- Nut-Free Alternative: Use coconut milk or heavy cream instead of cashews.
- Make Ahead: Store in the refrigerator for up to 5 days or freeze for 2-3 months.
- Adjust Spice: Modify chili powder to control heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian