Chickpea Tikka Masala
523kcal
Ingredients
- 2 tablespoon oil ghee, or unsalted butter
- 1 teaspoon cumin seeds
- 1 white onion diced
- 2 tablespoon ginger grated
- 4 garlic cloves minced
- 2 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.25 teaspoon cardamom powder (or crushed cardamom seeds)
- 0.25 cayenne pepper
- 1 tablespoon kasuri methi (ground fenugreek leaves)
- 500 g tomato passata
- 250 ml water
- 1 teaspoon sugar
- 3 tablespoon unsalted butter
- 150 ml double cream
- ½ lemon juiced
Chickpeas
- 2 cans of chickpeas drained (400g tins)
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin powder
- 0.25 teaspoon turmeric powder
- Pinch of salt
Garnish
- ¼ cup cilantro chopped
Method
- Make the masala. Heat the oil or ghee in your pan, then add the cumin seeds and cook until they start to pop.2 tablespoon oil, 1 teaspoon cumin seeds
- Add the onions and saute for 8-10 minutes, stirring often, until the onions are turning a beautiful golden brown color. This may take longer if needed - be patient and keep stirring them to avoid them burning.1 white onion
- Add the garlic and ginger pastes, followed by all of your seasonings/spices. Cook these into the onion mixture for another 1-2 minutes until the spices bloom and turn fragrant.2 tablespoon ginger, 4 garlic cloves, 2 teaspoon paprika, 1 teaspoon turmeric, 1 tablespoon garam masala, 2 teaspoon coriander powder, 1 teaspoon cumin powder, 0.25 teaspoon cardamom powder, 0.25 cayenne pepper, 1 tablespoon kasuri methi
- Add the tomatoes and simmer the mixture for 15 - 20 minutes, stirring occasionally, until most of the liquid has reduced and you have a thick paste. At this point, you can blend the paste until smooth for a restaurant-style tikka masala sauce - this is my preference, but you could leave it chunky for convenience.500 g tomato passata
- Meanwhile, drain the chickpeas and place them on a baking tray lined with baking paper. Scatter the seasonings over the chickpeas, mix together, and spray with a little cooking oil. Roast the chickpeas for 10-15 minutes until slightly crunchy.2 cans of chickpeas, 0.5 teaspoon smoked paprika, 0.5 teaspoon garam masala, 0.5 teaspoon cumin powder, 0.25 teaspoon turmeric powder, Pinch of salt
- Add the water, cream, drained chickpeas, butter, and sugar and stir into the sauce until it’s velvety smooth. Leave to simmer on low heat for 5-10 minutes before serving.250 ml water, 1 teaspoon sugar, 3 tablespoon unsalted butter, 150 ml double cream
- Squeeze over the lemon juice and scatter over the chopped cilantro.¼ cup cilantro, ½ lemon
Nutrition
Calories523kcalCarbohydrates49gProtein14gFat33gSaturated Fat15gPolyunsaturated Fat4gMonounsaturated Fat11gTrans Fat0.4gCholesterol65mgSodium64mgPotassium1051mgFiber12gSugar15gVitamin A2210IUVitamin C26mgCalcium141mgIron7mg
Notes
- Storage: Store any leftovers in the fridge for up to 4 days (this curry tastes even better the next day, so definitely make a batch!). It can also go in the freezer for up to 3 months. I would recommend freezing the sacue-only for batch cooking.
- Onions: Caramelize your onions for a full 8-10 minutes - don’t rush this. When testing my tikka masala sauce recipe, I've really learned that taking your time with the onions makes all the difference.
- Blend: For smooth, restaurant-style sauce, blend the sauce after the passata step. I often do this, although if you dice your onions finely enough, there's no need.