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chickpea tikka masala recipe video

Chickpea Tikka Masala | Video

Simple comforting tikka masala curry made with chickpeas. A simple pantry ingredient transformed into a magical feast!
5 from 43 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Roast chickpeas:

  • 2 400 g canned chickpeas drained and rinsed
  • 1 teaspoon ground cumin cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1 teaspoon oil
  • Salt to taste

Tikka masala curry:

  • 1 tablespoon oil
  • 1 cup chopped onions
  • 1 teaspoon minced ginger ginger paste
  • 1 teaspoon minced garlic garlic paste
  • ½ teaspoon ground turmeric turmeric powder
  • 2 teaspoons ground coriander coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder
  • 2 tablespoons tomato paste
  • ¼ cup canned diced tomatoes or 2 medium tomatoes chopped
  • 1 teaspoon lemon juice
  • ¾ cup fresh cream
  • Water
  • ½ teaspoon garam masala
  • ¼ cup chopped coriander cilantro leaves
  • Salt to taste
  • Chopped coriander cilantro leaves, to garnish

Instructions

Roast chickpeas:

  • Preheat oven to 200C / 400F. Line a baking tray with baking paper.
  • Place chickpeas on the baking tray. Pat dry with a paper towel. Sprinkle with ground cumin, garam masala and red chili powder. Pour oil. Season with salt. Toss chickpeas to coat in oil and spices.
  • Spread them on the baking tray in a single layer. Bake for about 15-18 minutes or until browned and crispy. Set aside.

Tikka masala curry:

  • Heat oil in a large frying pan over medium heat. Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until lightly browned. Add ginger and garlic. Sauté, stirring, for a minute or until fragrant.
  • Add ground turmeric, ground coriander, paprika and red chili powder. Sauté, stirring, for a minute or until aromatic. Add tomato paste and canned tomatoes. Stir to combine. Sauté, stirring occasionally, for 2-3 minutes.
  • Add lemon juice, cream and water to make thick sauce. Season with salt. Bring to the boil. Simmer for about 3-4 minutes.
  • Add garam masala and chopped coriander (cilantro) leaves. Stir to combine. Simmer for 2 minutes. Stir in roasted chickpeas. Heat through.
  • Garnish with more chopped coriander (cilantro) leaves.

Video

Nutrition

Serving: 1g | Calories: 580kcal | Carbohydrates: 69g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1214mg | Fiber: 19g | Sugar: 17g