{BEST} Chickpea Tikka Masala – Spice Up The Curry

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!

❤️About This Recipe

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.

Makes a filling, comfort food: When this chickpea tikka masala 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.

• 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.

????‍????Step By Step Photo Instructions

• 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.

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).

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.

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.

????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

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???? Recipe Card