Welcome to Foodi Logic here you get all food recipes and food blogs. Chickpea tikka masala is a classic Indian curry where chickpeas are cooked in a flavorful creamy sauce. Serve over basmati rice or with naan.
How to Make Chickpea Tikka Masala
The recipe for homemade chickpea tikka masala is provided, along with a brief overview of the process
- 1. Cook the onions and carrots in oil, then add the garam masala, cumin, and pepper.
- 2. Stir in the tomato, ginger, garlic, and jalapeño paste.
- 3. Stir in the chickpeas, tomato sauce, sugar, salt, and cayenne. Simmer.
- 4. Stir in water and half-and-half.
- 5. Garnish and serve over basmati rice.
Ingredients
- 1. Tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 carrots, thinly sliced
- 1 Teaspoon Garam Masala
- 1/4 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 teaspoons garlic paste
- 1/2 teaspoon ginger paste
- 1. Tablespoon tomato paste
- 1/2 medium fresh jalapeño chile pepper, finely chopped*
- 2 (15-ounce) cans of chickpeas, rinsed and drained
- 1 (8 ounce) can of tomato sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 3/4 cup water, or as needed
- 1/4 cup half and half
- 1/4 cup snipped fresh cilantro
- 4 cups of hot-cooked basmati rice
Directions
Step 1
Gather all ingredients.
Step 2
Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes.
Step 3
Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds.
Step 4
Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes.
Step 5
Stir in chickpeas, tomato sauce, sugar, salt, and cayenne pepper. Cook over medium-high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes.
Step 6
Stir in 3/4 cup water and half-and-half. Continue cooking on low until heated through, about 1 minute. For a saucier mixture, add more water if desired. Remove from heat; cover and keep warm.
Step 7
Top with cilantro and serve with hot cooked basmati rice and/or naan.