Chickpea Tikka Masala
This Indian inspired chickpea tikka masala brings out the best of rich Indian spices to flavor this dish, coconut milk adds a balance of creaminess, and last, it’s garnished with freshly chopped cilantro. (Jump to Recipe)
This dish lacks anything but flavor!
I’ve always been a huge fan of Indian, Asian, Thai, Mexican cuisine, you name it. Their flavors are all so different but all so so good!
My first encounter was years ago when a coworker first introduced me to butter chicken. That day I found a new kind of love.
Val and I have tried pretty much everything off the menu in the last few years. Tikka masala falls on the top three. Also, the reason why I’m sharing my first Indian inspired dish on FFB.
Tikka masala is composed of rich spices, a creamy tomato-based sauce, and a choice of protein.
Spices
- Garam Masala
- Ground Coriander
- Turmeric
- Cumin
- Paprika
- Cayenne Pepper (if you like a little heat)
Sauce
The base of the sauce is composed of tomatoes. I use one large can of diced tomatoes. If you want to use fresh tomatoes, sub out the can with 4 medium/large fresh diced tomatoes. Another great option would be to use fire-roasted diced tomatoes to add a hint of smokiness.
Coconut milk is added to bring on the creamy goodness. I use full-fat coconut milk here. But feel free to use lite. The texture or taste will not change very much here. The cornstarch added at the end will thicken and bind the sauce like it should.
Protein
Chickpeas are my choice of protein for this dish. Sometimes, I’ll swap them out for diced chicken.
If you choose to use chicken, first dice two chicken breasts, season with salt and pepper. Add two tbsp of oil to the pan/pot over medium high heat. Cook chicken for about 6-7 minutes, stirring frequently, until chicken is done. Remove from the pan and proceed with the recipe from the start. Add the chicken back to the pan where it states to add the ‘chickpeas’.
If you make this recipe, snap a picture and share with me! Tag me on Insta, @fettysfoodblog with your creation.
Love this recipe as much as I do? Be sure to check these out!:
One Skillet Lemon Parmesan Chicken And Orecchiette
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Greek Chicken Gyros With Tzatziki
Chickpea Tikka Masala
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 2-inch piece of ginger, minced
- 3 cloves garlic, minced
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- pinch of cayenne pepper (if you like heat, add more if preferred)
- 1 tsp salt
- 2 tbsp tomato paste
- 1 (28 oz) can diced tomatoes (or two 15 oz cans)
- 2 (14 oz) cans chickpeas, drained and rinsed
- 1 (14 oz) can full-fat coconut milk, shake right before opening
- 1 tsp cornstarch
- fresh cilantro, chopped
Instructions
- Heat olive oil in a large, deep skillet or pot over medium heat. Add onion and sauté until soft, about 3 minutes. Add ginger and garlic, cook for 2 more minutes.
- Add all 6 spices and salt to the skillet, toast the spices for 2 minutes, stirring frequently.
- Stir in tomato paste, cook for 1 minute. Add diced tomatoes and chickpeas, stir to combine. Bring to a boil and reduce heat to low, simmer for 15 minutes, uncovered. Add coconut milk, stir to combine, and cook for 5 more minutes.
- In a small bowl, mix cornstarch with 2 tbsp of water. Stir into the skillet and cook for 2-5 more minutes until mixture thickens up. Garnish with cilantro and serve with rice or naan bread.
