Chickpea tikka masala is a classic Indian curry where chickpeas are cooked in a flavorful creamy sauce. Serve over basmati rice or with naan.
Ingredients
- olive oil: 1 Tbsp
- medium onion: 1 piece (sliced)
- carrots: 2 piece (sliced)
- Garam Masala: 1 tsp
- ground cumin: 0.25 tsp
- black pepper: 0.125 tsp (freshly ground)
- tomato paste: 1 Tbsp
- 1/2 teaspoons ginger paste: 1 piece
- garlic paste: 0.5 tsp
- medium fresh jalapeño Chili pepper, finely chopped*: 0.5 piece
- (15-ounce) cans chickpeas: 2 piece (drained)
- tomato sauce: 1 can (8 ounce can)
- sugar: 0.25 tsp
- salt: 0.25 tsp
- cayenne pepper: 0.125 tsp (optional)
- water: 0.75 cup (or as needed)
- half and half: 0.25 cup
- snipped fresh cilantro: 0.25 cup
- hot cooked basmati rice: 4 cups
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes. Dotdash Meredith Food Studios
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Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds. Dotdash Meredith Food Studios
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Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Top with cilantro and serve with hot cooked basmati rice and/or naan. Dotdash Meredith Food Studios
