Chickpea Tikka Masala Recipe
Description:
Chickpea Tikka Masala is a delightful vegetarian take on the classic Chicken Tikka Masala that everyone will fall in love with. This hearty dish features tender chickpeas cooked in a rich and tangy tomato-based curry, perfectly spiced with traditional Indian flavors. The addition of coconut milk at the end creates a smooth and creamy texture that enhances the taste. Using simple yet bold spices like garam masala, cumin, and coriander powder, this recipe is a perfect blend of flavors. With a one-pot preparation method, it’s easy to make, especially when you use a pressure cooker to cook the chickpeas and masala together. Ideal for a nourishing lunch, Chickpea Tikka Masala can be served with steamed rice, jeera pulao, or tawa paratha.
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked overnight in water |
| Onion | 1, chopped |
| Tomatoes | 2, chopped |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 tablespoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Garam masala powder | 2 tablespoons |
| Coconut milk | 1/2 cup |
| Salt | To taste |
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves: 4
Instructions:
-
Soak the Chickpeas:
Start by soaking the Kabuli Chana (white chickpeas) in water overnight. This helps soften them and reduces the cooking time. The next day, pressure cook the soaked chickpeas with enough water for about 30 minutes, or until they are tender and fully cooked. -
Prepare the Masala Base:
In a kadai (wok) or deep pan, heat some oil over medium heat. Add the chopped onions, garlic, and ginger to the pan. Sauté them for about 2 minutes until they soften and become fragrant. The onions should turn golden and slightly crispy. -
Add Spices:
Once the onions are ready, add the spice powders: turmeric, red chili, cumin, and coriander. Stir them well to ensure the spices are evenly mixed and start to release their aroma. Be careful not to burn the spices. This step helps to bring out the depth of the flavors in your dish. -
Cook the Tomatoes:
Add the chopped tomatoes to the pan and cook for another 5 minutes. Stir occasionally until the tomatoes soften and begin to break down. Use a ladle or spoon to mash the tomatoes into a smooth consistency. Sprinkle a little salt to help the tomatoes cook faster and release their juices. -
Combine Chickpeas and Masala:
Once the tomatoes have softened, add the cooked chickpeas to the masala mixture. Mix everything thoroughly so the chickpeas are well coated with the spicy tomato curry. Taste the mixture and adjust the salt if needed. -
Finish with Coconut Milk:
Finally, add the coconut milk to the curry. This will give the dish a rich and creamy texture. Stir it in and let the curry simmer for another 5-10 minutes to allow the flavors to meld together. -
Serve:
Serve the Chickpea Tikka Masala hot with steamed rice, jeera pulao, or tawa paratha for a complete meal. This dish is perfect for lunch or dinner and will surely satisfy your taste buds with its deliciously rich flavors.
Tips:
- Adjust Spice Levels: You can adjust the amount of red chili powder based on your preference for spiciness. For a milder version, reduce the chili powder or add a bit of sugar to balance the heat.
- Quick Version: If you’re in a hurry, you can use canned chickpeas instead of soaking and pressure cooking dried ones.
- Make It Creamier: For a creamier texture, you can add more coconut milk or even a tablespoon of cream at the end.
Enjoy this delicious, high-protein vegetarian meal that’s full of flavor and goodness! Perfect for your everyday lunch or any special occasion when you want a comforting yet exciting dish.
