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.
Servings: 4 servings
Calories: 226kcal
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 tablespoon Plain Yogurt, ½ teaspoon Red chile powder, ½ teaspoon Tandoori masala powder, 2 teaspoon Lemon juice, ½ teaspoon 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 tablespoon 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 tablespoon 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 tablespoon 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 teaspoon Garam masala powder, 1 teaspoon 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 tablespoon 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
Calories: 226kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 231mg | Potassium: 330mg | Fiber: 5g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg