Chickpea Tikka Masala
Creamy, saucy and delicious, this chickpea tikka masala is a flavor-packed version of the classic Indian chicken tikka masala. Lightly spiced chickpeas are oven roasted to crisp perfection and thrown into a tangy and creamy vegan curry base to create the perfect comfort meal that everyone can enjoy.
Team it up with some steamed rice or naan, a laccha pyaaz salad and a glass of mango lassi to down it all.
Curries are an absolute staple in my household, and I keep experimenting and trying different curry recipes whenever I can. My achar gosht and bhuna gosht are perfect for days when we want to enjoy something that's hearty and meaty, and I love making my white chicken karahi for dinner on a rushed weekday.
This time, I wanted to try a vegan version of an absolute classic- tikka masala, which would be perfect for when I'm hosting a get-together. And that's what I did.
Quick Look: Chickpea Tikka Masala
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 30 minutes.
- 👪 Servings: 3.
- 📋 Main ingredients: Chickpeas, tomatoes, onion, ginger, garlic, green chilies, cashews, red chili powder, garam masala, cumin powder, oil, and cilantro.
- ♨️ Cooking method: Coat chickpeas with oil, salt and red chili powder 🡢 roast until slightly crisp 🡢 sauté onion, ginger, garlic, green chili, tomatoes, cashews and spices 🡢 blend into a smooth paste 🡢 simmer the curry base 🡢 add roasted chickpeas and garnish with cilantro.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Serve with jeera rice, naan, cucumber mint raita,, or coconut lime rice.
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What's So Great About the Recipe?
With just a few minutes of kitchen time and some Indian spices and ingredients, you'll be able to replicate this restaurant-style tikka masala curry that's perfectly saucy, creamy and filling.
It's really the perfect comfort food when teamed up with some coconut lime rice, and is perfect for vegetarians and vegans.
Recipe Ingredients
Chickpeas: Use canned or cooked chickpeas. Remember to drain them of the liquid!
Tomatoes: Pick ripe, juicy tomatoes without any soft spots. These will form the base for the curry.
Onions: For a bit of that sweet, pungent flavor. Red onion is best, but white and yellow onions can work too.
Ginger + garlic: For that savory flavor. Use fresh ginger and garlic instead of the powdered variety. I usually use my homemade ginger garlic paste.
Green chili: For the heat. Use as much as your taste buds can tolerate.
Spices: You'll need the classic Indian spice mixes- red chili powder (for the heat), cumin powder (for that earthy deliciousness) and garam masala powder (for the aroma).
Cashews: These will lend the curry that rich and creamy flavor. Soak them in some warm water for about 20 minutes to rehydrate them before you use them for the recipe.
Oil: Use any neutral cooking oil.
Cilantro: To garnish.
See recipe card for quantities.
Substitutions & Variations
- If you don't have cashews, use coconut cream and a splash of coconut milk to add that rich flavor to the dish. I love using my homemade coconut cream whenever I have it at hand.
- Swap the chickpeas for cauliflower florets or cubed firm tofu to make another version of this vegan tikka masala.
- For a deeper flavor, you can also add a spoonful of tomato paste into the mix.
- Add a pinch of turmeric powder (if you have it at hand) to lend the curry that bright golden hue!
How to Make Chickpea Tikka Masala
Step 1: In a bowl, add the chickpeas with a glug of oil, salt and red chili powder. Toss well to combine and ensure the chickpeas are nicely coated.
Step 2: Transfer these to a baking tray lined with parchment paper and bake for about 20 minutes in the oven or until slightly crispy.
Step 3: Heat oil in a pot over medium heat, and sauté the onions, ginger, green chili and garlic until softened. Next add the tomatoes and cashews and cook for 3-5 minutes. Add the spices, mix and let this cook for another 3 minutes.
Step 4: Take the pot off heat and allow it to cool down. Transfer the contents to a blender jar and blend to a smooth paste.
Step 5: Add the paste back to the pot and let it simmer on low heat for a few minutes. Taste and adjust the seasonings. Once the curry gets to the perfect consistency, add the chickpeas and top with a sprinkle of chopped cilantro.
💭Top Tip
Got some leftover rotisserie chicken? Chop it and add it to this curry base to make the easiest chicken tikka masala.
Tips & Tricks to Nail the Recipe
- Make sure you pat dry the chickpeas first and then coat them in the olive oil and spices. This will ensure they crisp up properly- I did the same when I made my Air Fryer Bhindi Masala.
- Allow the aromatics to cook on medium-low heat. Keeping the heat high will cause them to burn, and you'll be left with a slightly bitter taste in the curry.
- This dish tastes incredible the next day! It's perfect to make a day in advance, refrigerate and the reheat when you want to serve.
- To make things quicker, you can skip oven roasting the chickpeas too! I did that extra step just because I love the crunchy texture, but you can totally add the drained chickpeas directly into the curry base (after blending it) and still end up with a wicked delicious curry.
- If you have some extra chickpeas leftover, use them up to make a simple Indian chickpea salad or a chickpea egg salad.
How to Serve Chickpea Tikka Masala
I love serving this vegan tikka masala with my favorite spicy bullet naan and a side of dahi boondi, some masala papad and a tall glass of chilled masala buttermilk.
If you're serving this as a part of an Indian feast, serve it with some other sides like cashew pakoras, grilled tandoori corn or Indian sweet potatoes and a simple dessert of mango shrikhand or mixed fruit chaat. Don't forget the refreshing gulkand to finish it all up.
If you're vegan, pair the dish with vegan naan bread or garlic turmeric rice.
Troubleshooting & FAQs
Add a splash of water, vegetable stock or coconut milk to the curry and let it simmer for an additional minute to get it to the right consistency.
If the curry seems too thin, turn down the heat, allow it to simmer for 5-10 minutes and reduce.
Store your leftover tikka masala in the refrigerator for up to 3 days in an airtight container to keep it fresh. You can also batch make it and freeze it for up to 3 months.
More Indian Recipes
Looking for other recipes like this? Try these:
If you tried this chickpea tikka masala or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chickpea Tikka Masala
Ingredients
- 2 cups chickpeas
- 2 tomatoes
- 1 onion
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1-2 green chilies
- ½ cup cashews
- 1 teaspoon red chili powder
- ¼ teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 tablespoon oil
- 1 teaspoon cilantro chopped
Instructions
- In a bowl, add the chickpeas with a glug of oil, salt and red chili powder. Toss well to combine and ensure the chickpeas are nicely coated.
- Transfer these to a baking tray lined with parchment paper and bake for about minutes in the oven or until slightly crispy.
- Heat oil in a pot over medium heat, and sauté the onions, ginger, green chili and garlic until softened. Next add the tomatoes and cashews and cook for 3-5 minutes. Add the spices, mix and let this cook for another 3 minutes.
- Take the pot off heat and allow it to cool down. Transfer the contents to a blender jar and blend to a smooth paste.
- Add the paste back to the pot and let it simmer on low heat for a few minutes. Taste and adjust the seasonings. Once the curry gets to the perfect consistency, add the chickpeas and top with a sprinkle of chopped cilantro.
Notes
- Make sure you pat dry the chickpeas first and then coat them in the olive oil and spices. This will ensure they crisp up properly in the oven.
- Allow the aromatics to cook on medium-low heat. Keeping the heat high will cause them to burn, and you'll be left with a slightly bitter taste in the curry.
- This dish tastes incredible the next day! It's perfect to make a day in advance, refrigerate and the reheat when you want to serve.
- To make things quicker, you can skip oven roasting the chickpeas too! I did that extra step just because I love the crunchy texture, but you can totally add the drained chickpeas directly into the curry base (after blending it) and still end up with a wicked delicious curry.
