Discuss the chicken! Chickpea Tikka Masala is the new star of your dinner table (recipe inside)


Packed with protein and extremely versatile, chickpeas are a staple in Indian kitchens. Also known as Chole, this superfood is high in dietary fiber and contains amino acids that are essential for your body functions. Including chickpeas in your daily diet is not an unusual thing in India. Chole can be used in salads, raitas, wraps and even soups. Most commonly, Chickpea used in a spicy sauce, Chole masala, and often eaten with bhatura or puri. But if you’re looking for a new way to eat chickpeas, or just try a new recipe, we’ve got you covered. Try this Chickpea Tikka Masala recipe to spice up your dinner menu!

Also read: Chickpea Nutrition: Health Benefits Of Protein Rich Desi Favorite Chana

What can you eat with Chickpea Tikka Masala to enhance the taste?

Chickpea Tikka Masala is a creamy, flavorful recipe that is one of the most popular dishes from North India. While poori, bhatura, naan, and roti goes well with this dish, you can also accompany this with other spices and side dishes. Apart from pickled onions, you can have Chickpea Tikka Masala with cucumber or mint raita, chutneys (mango, green, mint), pickles (lemon, mango, mixed, carrot), salads (mixed green, cabbage, carrot) and even fried papad. You can also pair Chickpea Tikka Masala with plain basmati rice or jeera rice to complete the meal.

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How to make Chickpea Tikka Masala: Recipe for Chickpea Tikka Masala

Take cooked chickpeas in a large bowl and add yogurt, ginger-garlic paste, fenugreek seeds, garam masala, turmeric powder, coriander powder, red chili powder, chaat masala, black pepper powder and salt. Mix well until the cooked chickpeas are well coated. Cover the bowl and set aside for 30 minutes to 1 hour.

Put some oil/butter in a pan and add ginger-garlic paste to it. Now dump the solid spices into the cooked ginger-garlic paste. When they start to pop, add the mince onion and cook them until they are transparent.

Now put the chopped tomatoes in the pan. Add the rest of the spices – cumin, garam masala, turmeric powder, soaked cashews, coriander powder, red chilli powder and salt. Mix well and cover the lid so that the tomatoes become soft and mushy. Turn off the gas burner and let the mixture cool.

Take a little oil/butter in another pan and add the marinated cold. Cook them until they start to smell aromatic. Turn off the burner. Now put the onion-tomato puree in a blender and blend until it becomes smooth like a paste. Be careful not to overheat the blender due to the hot onion-tomato mixture. Keep opening the lid to release the steam.

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Also read: This delicious, high-protein chickpea kebab is all about guilt-free snacking (recipe inside)

When the pasta is ready, add this to the pan of marinated chickpeas. At this point, you need to determine the thickness of the sauce. Add 1.5 dl of water and mix everything. Bring it to a boil. Be sure to taste the sauce at this point. Add spices to adjust flavor levels. Now add 1 cup heavy cream to chickpea tikka masala. Mix well.

Garnish chickpea tikka masala with coriander and ginger. And voila! Your Chickpea Tikka Masala is ready to serve!

Bonus tip:

You can also serve this Chickpea Tikka Masala with homemade pita bread or roasted vegetables if you want to avoid eating it with naan or roti. If you have leftovers, you can store this flavorful Chickpea Tikka Masala in airtight containers for up to a week. What’s more, freeze it and reheat it on the go!

Read the full recipe here


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