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Chickpea Tikka Masala

Chickpea Tikka Masala

Preparation

Step 1


Gather all ingredients.


Step 2


Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes.


Step 3


Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds.


Step 4


Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes.



Step 5


Stir in chickpeas, tomato sauce, sugar, salt, and cayenne pepper. Cook over medium-high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes.


Step 6


Stir in 3/4 cup water and half-and-half. Continue cooking on low until heated through, about 1 minute. For a saucier mixture, add more water if desired. Remove from heat; cover and keep warm.


Step 7


Top with cilantro and serve with hot cooked basmati rice and/or naan.







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Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, thinly sliced

  • 2 carrots, thinly sliced

  • 1 teaspoon garam masala

  • 1/4 teaspoon ground cumin

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon tomato paste

  • 1 1/2 teaspoons ginger paste

  • 1/2 teaspoon garlic paste

  • 1/2 medium fresh jalapeño chile pepper, finely chopped*

  • 2 (15-ounce) cans chickpeas, rinsed and drained

  • 1 (8 ounce) can tomato sauce

  • 1/4 teaspoon sugar

  • 1/4 teaspoon salt

  • 1/8 teaspoon cayenne pepper (optional)

  • 3/4 cup water, or as needed

  • 1/4 cup half and half

  • 1/4 cup snipped fresh cilantro

  • 4 cups hot cooked basmati rice

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