Chickpea Tikka Masala | Chole Tikka Masala

Chickpea Tikka Masala | Chole Curry - Plant-based protein-packed recipe served with rice, naan, roti.

4.91 from 11 votes

Chickpea Tikka Masala | Chole Tikka Masala

Chickpea Tikka Masala (Chole Tikka Masala) is a gourmet dish packed with creamy tomato-based sauce, aromatic spices, and flavorful chickpeas. This is the best vegetarian and vegan, plant-based alternative to the classic chicken tikka masala.

Prep Time10

Cook Time20

Course: Dinner, Lunch

Cuisine: European, Indian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 226kcal

Author: Kushi

Equipment

Ingredients

For the marinade

1 ½ cups Canned Chickpea or Cooked chana
2 tablespoon Plain Yogurt dairy-free yogurt
½ teaspoon Red chile powder cayenne powder
½ teaspoon Tandoori masala powder
2 teaspoon Lemon juice or chaat masala to taste
½ teaspoon Garam masala powder
2 Garlic cloves grated
½ inch Ginger grated
1 Green chile grated
Salt to taste
1 ½ tablespoon Vegetable oil

For the curry sauce

1 Onion large chopped
2 to 3 Garlic cloves chopped
½ inch Ginger grated
2 Tomatoes chopped or substituted with tomato puree or canned tomato sauce 8 oz (⅔ cup)
2 tablespoon Cilantro or coriander leaves chopped
8 Cashews or Almonds
2 tablespoon Vegetable oil butter
½ teaspoon Garam masala powder
1 teaspoon Red chile powder cayenne powder
Salt to taste
2 tablespoon Heavy cream milk, or dairy-free milk (optional)
Coriander leaves and butter garnish (optional)

Instructions

Making of chickpeas tikka

Add yogurt, red chile powder, tandoori masala, lemon juice, garam masala, garlic cloves, ginger, green chile, and salt to taste and mix well in a large bowl.
2 tbsp Plain Yogurt, ½ tsp Red chile powder, ½ tsp Tandoori masala powder, 2 tsp Lemon juice, ½ tsp Garam masala powder, 2 Garlic cloves, ½ inch Ginger, 1 Green chile, Salt
Add cooked or canned chickpeas and mix well so that the masala is distributed evenly to the chickpeas.
1 ½ cups Canned Chickpea
Keep this aside for 15 to 30 minutes, or start cooking immediately.
Heat oil on a nonstick or cast iron pan. Add the marinated chickpeas and any masala leftover in the bowl.
1 ½ tbsp Vegetable oil
Shallow fry this on a medium flame for about 5 to 8 minutes or until it becomes golden and slowly turns brown.
Chickpea tikka is ready. You can serve this as an appetizer with your cocktail or mocktail or use it to make the curry.

Making of the masala

In a large nonstick pan on medium-high heat, add oil or butter, onions, garlic cloves, ginger, and a pinch of salt and sauté for 8 minutes or until onions turn golden brown.
1 Onion, 2 to 3 Garlic cloves, ½ inch Ginger, 2 tbsp Vegetable oil
If you are using tomatoes, add them at this point and sauté until they become soft. (Note: If using puree or sauce, add later)
2 Tomatoes
Transfer this to a blender with chopped coriander leaves, almonds or cashews, and tomato puree (only if you have not added tomatoes earlier), and blend until completely smooth.
2 tbsp Cilantro or coriander leaves, 8 Cashews or Almonds
You may add about ½ cup water if required while blending.

Making of the chickpea tikka curry

Add the blended masala to a nonstick pan and cook on medium heat for about 5 minutes.
Add garam masala powder and red chili powder and mix well. Adjust salt and add a little water if needed for desired consistency. Taste the sauce and add spices or salt if needed.
½ tsp Garam masala powder, 1 tsp Red chile powder, Salt
Add chickpea tikka and cream and cook for another 3 to 4 mins. Garnish it with some more coriander leaves and a dollop of butter if desired.
2 tbsp Heavy cream, Coriander leaves and butter
Serve it with flatbreads or over a bed of rice, and enjoy.

Notes

Adjust garam masala and chile powder to taste.
Adding cashews or almonds makes the dish creamy, rich and sweet.
If you like the dish sweeter and want to balance out the sourness from the tomatoes, you can add ½ teaspoon of sugar.
Simmer the dish for a little longer so that it develops more flavors.
The leftover dish can be stored in the refrigerator for 4 days. Reheat in the microwave or stovetop.
If using dried chickpeas, soak overnight and then pressure cook until tender.

Nutrition