Chickpea Tikka Masala
This recipe for Chickpea Tikka Masala comes from Paint the Kitchen Red, which is primarily an Instant Pot recipe blog, though most recipes are also available in stovetop versions. I chose to make this on the stovetop, largely because I store my Instant Pot in the basement and didn’t feel like lugging it up the stairs, and also because I wasn’t sure whether all or most of you own Instant Pots. To be honest, I have never fully committed to mine. I think it’s great if you want to cook dry beans, but I haven’t been sold on much more. If you have a favorite Instant Pot recipe or a way that you use your Instant Pot, please share in the comments below. I believe that my mother makes a weekly batch of rice pudding in hers…DeeDee, share your recipe!
Now on to the Chickpea Tikka Masala. I thought that this was a delicious weekday vegetarian dish that makes enough to have leftovers for lunch (that is, if you are an empty nester, feeding two!). It did require some Indian spices, all of which I would say are essential for authenticity. I made the mistake of using fat-free yogurt, knowing that this would likely be an issue, but plowing ahead because it was what I had. I am sure that this decision affected the taste ever so slightly, but more noticeably, it affected the texture and appearance. I would encourage you to use full-fat yogurt (as shown in the image below, borrowed from Paint the Kitchen Red).
Chickpea Tikka Masala is delicious served over rice and/or with naan. I used some chili coriander naan from my freezer and served an assortment of Indian chutneys on the side. Enjoy!
Chickpea Tikka Masala
Ingredients
- 2 Tbls ghee or butter
- 2 Tbls minced garlic
- 1 Tbls grated ginger
- 2 Tbls ground coriander
- 1 Tbls ground cumin
- 3/4 tsp ground turmeric
- 1 tsp black pepper
- 1 1/2 tsp Kashmiri chili powder or to taste
- 2 15-oz cans chickpeas drained and rinsed
- 1 c plain whole milk yogurt
- 8 oz tomato sauce
- 1 tsp salt
- 1 Tbls lemon juice
- 1 Tbls honey
- 1 Tbls dried fenugreek leaves
- 1 tsp garam masala
- 1/2 c heavy cream
- 1/4 c chopped fresh cilantro optional garnish
- cooked rice and/or naan for serving
Instructions
- Heat butter or ghee in a large heavy-bottomed pot over medium-high heat. Add garlic and ginger to the pot. Sauté for about 30 seconds to one minute.
- Add coriander, cumin, turmeric, black pepper, and chili powder and cook until spices are fragrant, about 30 seconds. Reduce heat to medium.
- Add chickpeas, tomato sauce, salt, lemon juice, honey, and fenugreek leaves. Simmer for 5 minutes, stirring frequently to prevent sticking. Add a couple of tablespoons of water or vegetable broth if needed, to deglaze.
- Add the yogurt, a couple of tablespoons at a time, stirring well after each addition. Simmer the chickpea tikka masala on medium-low heat until the chickpeas have time to absorb the flavors, about 20 minutes. Add more water or broth as needed.
- Stir in garam masala and cream. Heat through, stirring occasionally until the sauce thickens. Garnish with cilantro leaves, if desired. Serve over rice or with naan.
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