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Chickpea Tikka Masala

Chickpea tikka masala simmers chickpeas in a spiced tomato sauce until tender and thickened. Heavy cream and fresh cilantro finish the skillet with a smooth, creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 yellow onion medium, finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger peeled, finely grated
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp kosher salt
  • 2 can (15 oz) chickpeas drained and rinsed
  • 0.5 cup heavy cream
  • 0.25 cup cilantro chopped, fresh

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the oil in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and ginger and cook for 30 seconds.
  4. Add the tomato paste, garam masala, coriander, cumin, paprika, turmeric, and cayenne and cook for 1 minute, stirring constantly.
  5. Stir in the crushed tomatoes and salt, bring to a simmer, and cook uncovered over medium-low heat for 10–12 minutes, stirring occasionally.
  6. Add the chickpeas and simmer for 8–10 minutes, stirring occasionally, until heated through and the sauce has thickened slightly.
  7. Stir in the heavy cream and cilantro, heat gently for 1–2 minutes without boiling, and serve.

Notes

For a dairy-free variation, replace the heavy cream with full-fat coconut milk. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Reheat gently and avoid boiling after adding the cream.