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.
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.