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Chickpea Tikka Masala

This chickpea tikka masala is a hearty, vegetarian curry that uses pantry staples like canned chickpeas and tomatoes, simmered with warm spices to create a rich, flavorful sauce. The dish boasts a creamy texture with a vibrant, aromatic appearance, perfect for quick weeknight dinners. It’s a comforting, fuss-free meal that delivers deep spice and tomato flavor with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 whole onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric ground
  • 2 teaspoons garam masala
  • 1 teaspoon cumin ground
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) canned chickpeas, drained and rinsed
  • 1/2 cup full-fat coconut milk
  • salt to taste
  • cilantro for garnish chopped

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Lid for the pan

Method
 

  1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté, stirring occasionally, until golden and fragrant, about 8 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The kitchen should fill with a pungent, savory aroma.
  3. Stir in the turmeric, garam masala, and cumin, cooking for 1-2 minutes until the spices are fragrant and slightly toasted, creating a warm, smoky aroma.
  4. Pour in the crushed tomatoes, stirring well to combine. Let this mixture simmer gently for about 10 minutes, until the sauce thickens slightly and deepens in color.
  5. Add the drained chickpeas to the sauce, stirring to coat them evenly. Continue simmering uncovered for another 10 minutes, allowing the flavors to meld and the chickpeas to absorb the spices.
  6. Stir in the coconut milk, blending it into the sauce. Let it simmer for another 5 minutes until the sauce is glossy, fragrant, and slightly thickened.
  7. Season with salt to taste, then squeeze in a bit of lemon juice for brightness. Taste and adjust seasoning as needed to balance the flavors.
  8. Turn off the heat and let the curry sit for a few minutes to settle. Garnish with chopped cilantro for a fresh, herbal finish.
  9. Serve hot over steamed rice or with warm naan bread, enjoying the rich, aromatic flavors and creamy texture of this cozy curry.

Notes

For an extra layer of smoky flavor, briefly toast whole cumin seeds before grinding. Feel free to add a pinch of chili powder for heat or a splash of cream instead of coconut milk for a richer variation.