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.
- 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
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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.
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Add all 6 spices and salt to the skillet, toast the spices for 2 minutes, stirring frequently.
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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.
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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.
Store in an airtight container in the refrigerator for up to 4 days.