Chickpea Tikka Masala

The BEST chickpea tikka masala recipe! It’s incredibly flavorful thanks to masala-coated, oven-roasted chickpeas that are added into vibrant, spicy onion-tomato gravy. A must-try recipe for chickpea lovers!

chickpea tikka masala in a bowl garnished with cilantro and napkin on the side.

❤️ You’ll Love This Chickpea Tikka Masala

Made without coconut milk: Unlike other recipes (that you find online), this chickpea tikka masala gravy is traditional-style typical Punjabi gravy. It is made from onion, tomato and a few basic spices. To add creaminess, cashews are added, not cream or coconut milk.

Taste, Texture & Flavor:

  • Medium spicy (Customizable spice level by decreasing or increasing the amount of chili powder)
  • A hint of creaminess (without being overly creamy)
  • A slightly pungent taste from mustard oil (that is added while roasting chickpeas in the oven)
  • A balanced sweetness. (meaning not too sweet, no too tangy). 

Makes a filling, comfort food: When this curry is served with a bowl of rice or any Indian bread, it makes a healthy, tummy-filling meal.

🧾 Ingredient Notes

Here is the pic of the ingredients required to make this delicious chickpea tikka masala recipe. The detailed ingredients amount is mentioned in the recipe card below.

Ingredients used in chickpea tikka masala recipe with labels on a marble surface.
  • Mustard oil: It is necessary to get the real tikka flavor. If you don’t have it then use any oil you have on hand.
    • Here in the USA, mustard oil is banned. So the bottle you get from the Indian grocery store has a label that mentions ‘external use only’. But do not worry that is safe to consume.
  • Tikka masala spice mix: I have used my homemade masala. You can sure use a store-bought one. 
  • Tomatoes: When it comes to Indian gravy dishes, I prefer to use roma or plum tomatoes to get the best flavor. Always use ripe and fresh tomatoes. 
  • Chickpeas: I prefer to use dried chickpeas and cook them using this instant pot chickpeas method. If short on time, you can use canned chickpeas.

👩‍🍳 How To make chickpea tikka masala? (stepwise) 

  • Preheat the oven to 400°F (200°C) for at least 10 minutes.

1) Take chickpeas in a parchment-paper lined baking tray. Add tikka masala spice mix, a sprinkle of salt and mustard oil.

2) Mix it well so all the spices are coated to the chickpeas.

3) Roast in the preheated oven for 15 minutes. (Stir once after 10 minutes). While chickpeas are roasting start making gravy.

Collage of 3 steps showig mixing chickpeas with tikka spice mix and roasted chickpeas.

4) Heat oil in a pan on medium heat. Once hot add whole spices (cloves, green cardamoms and cinnamon). Saute for 40-60 seconds or until you get a nice aroma of the spices.

5) Then add onion, ginger, garlic and cashews. Sprinkle a pinch of salt to speed up the cooking process.

6) Saute until the onion becomes soft and translucent.

7) Add chopped tomatoes.

8) Cook until tomatoes are soft and almost mushy.

9) Let the mixture cool down slightly. Using a blender, grind into a smooth puree. (You may not need any water. But if needed you can a couple of tablespoons of water to help the grinding process).

Collage of 6 steps showing cooking whole spices, onion, cahsew, tomatoes and grinding into puree.

10) Pour the paste bake into the pan. And let it cook on low-medium heat.

11) Cook for 6-8 minutes or until it thickens and very little moisture left. 

12) Add remaining salt, turmeric powder, red chili powder, cumin powder, and coriander powder.

13) Mix and cook for a minute.

Collage of 4 steps showing simmering prepared puree, adding and mixing spice powders.

14) Add water, bring it to a boil and let the gravy simmer on low for 5 minutes.

15) Add crushed kasoori methi and garam masala.

16) Add roasted chickpeas.

17) Mix and serve.

Collage of 4 steps showing simmering gravy and adding rest masala and roasted chickpeas.

💭 Expert Tips

  • Avoid using unripe tomatoes. They make the gravy sour. Try to use ripe Roma or plum tomatoes.
  • To make it less spicy, use Kashmiri red chili powder that is not spicy and adds a nice bright color to the dish.
  • Always crush the kasoori methi before adding. Crush using your fingers or between your palm to release the flavor and aroma.
  • Storage: It can be stored in an airtight container in the refrigerator for 3-4 days and up to 3 months in the freezer. 

🍽 Serving Ideas For Chickpea tikka masala

Chickpea tikka masala seved in a bowl garnished with cilantro.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Chickpea Tikka Masala Recipe

5 from 1 vote
chickpea tikka masala in a bowl garnished with cilantro and napkin on the side.
The BEST chickpea tikka masala recipe! It’s incredibly flavorful thanks to masala-coated, oven-roasted chickpeas that are added into vibrant, spicy onion-tomato gravy.
Kanan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 3

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Chickpea Tikka:

  • 1 ½ cups Cooked chickpeas, or 1 (15.5 oz) can
  • 1 tablespoon Tikka masala spice mix
  • Salt, to taste
  • 2 teaspoons Mustard oil

For Gravy:

  • 2 tablespoon Oil
  • 2 Cloves
  • 2 Green cardamoms
  • ½ inch Cinnamon stick
  • ½ inch Ginger, chopped
  • 2 cloves Garlic, chopped
  • 1 medium or ¾ cup Red onion, chopped
  • 10 Cashew nuts
  • 1 cup Tomatoes, chopped, (preferably roma or plum tomatoes)
  • Salt, to taste
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • ¼ teaspoon Turmeric powder
  • ½ cup Water
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves)
  • ½ teaspoon Garam masala

Instructions

  • Preheat the oven to 400°F (200°C) for at least 10 minutes.
  • Take chickpeas in a parchment-paper lined baking tray. Add tikka masala spice mix, a sprinkle of salt and mustard oil. Mix it well so all the spices are coated to the chickpeas.
  • Roast in the preheated oven for 15 minutes. (Stir once after 10 minutes). While chickpeas are roasting start making gravy.
  • Heat oil in a pan on medium heat. Once hot add whole spices (cloves, green cardamoms and cinnamon). Saute for 40-60 seconds or until you get a nice aroma of the spices.
  • Then add onion, ginger, garlic and cashews. Sprinkle a pinch of salt to speed up the cooking process. Saute until the onion becomes soft and translucent.
  • Add chopped tomatoes. Cook until tomatoes are soft and almost mushy.
  • Let the mixture cool down slightly. Using a blender, grind into a smooth puree. (You may not need any water. But if needed you can a couple of tablespoons of water to help the grinding process).
  • Pour the paste bake into the pan. And let it cook on low-medium heat. Cook for 6-8 minutes or until it thickens and very little moisture left.
  • Add remaining salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix and cook for a minute.
  • Add water, bring it to a boil and let the gravy simmer on low for 5 minutes.
  • Add crushed kasoori methi and garam masala.
  • Add roasted chickpeas. Mix and serve.

Notes

  • Avoid using unripe tomatoes. They make the gravy sour. Try to use ripe Roma or plum tomatoes.
  • To make it less spicy, use Kashmiri red chili powder that is not spicy and adds a nice bright color to the dish.
  • Always crush the kasoori methi before adding. Crush using your fingers or between your palm to release the flavor and aroma.
  • Storage: chickpea tikka masala can be stored in an airtight container in the refrigerator for 3-4 days and up to 3 months in the freezer.

Nutrition

Calories: 317kcal (16%) | Carbohydrates: 32g (11%) | Protein: 10g (20%) | Fat: 18g (28%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 441mg (18%) | Potassium: 563mg (16%) | Fiber: 10g (40%) | Sugar: 4g (4%) | Vitamin A: 887IU (18%) | Vitamin C: 15mg (18%) | Calcium: 98mg (10%) | Iron: 3mg (17%)
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.