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Chickpea Tikka Masala

Servings: 4

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.

Notes

For Instant Pot instruction visit https://www.paintthekitchenred.com/instant-pot-chickpea-tikka-masala/