Indian Chickpea Tikka Masala
Spiced chickpeas in a creamy tomato sauce made with garam masala, ginger, and yogurt. Simmered until tender and served warm over rice or with bread for scooping.
Ingredients
Method
Drain and rinse the canned chickpeas. Dice the onion and mince the garlic and ginger. Measure out garam masala, turmeric, cumin, and salt.
Heat the coconut oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Add garam masala, turmeric, and cumin; stir and cook for 1 minute to bloom the spices.
Pour in the canned tomatoes and vegetable broth; bring to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the plain yogurt until fully incorporated; do not boil. Add the drained chickpeas and salt to taste.
Reduce heat to low and simmer gently for 15–20 minutes, stirring occasionally, until the chickpeas are heated through and the sauce reaches a creamy consistency.
Ladle the tikka masala into bowls or plates over cooked basmati rice, naan, or pita bread. Garnish with fresh cilantro and a squeeze of lime juice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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