Chickpea Tikka Masala

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 590kcal

Author: Shruthi Baskaran-Makanju

My chickpea tikka masala uses the BIR technique — tomato paste cooked in ghee until the fat separates — for restaurant depth in 45 minutes. Vegetarian, gluten-free, ~11g protein per serving.

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Ingredients

For the tikka masala:

3 tablespoons ghee
1 medium yellow onion diced
4 cloves garlic minced
1 tablespoon fresh ginger minced
1 green chili such as serrano, minced (seeds removed for less heat)
1 teaspoon Kashmiri chili powder or sub ½ teaspoon paprika + ¼ teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon paprika
3 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon granulated sugar don't skip — balances the tomatoes
¾ cup water
1 teaspoon garam masala
½ cup heavy cream
2 15-oz cans chickpeas drained and rinsed

For finishing:

2 teaspoons dried fenugreek leaves kasuri methi, crushed between palms
2 tablespoons fresh cilantro chopped (for garnish)

Instructions

Make the sauce:

Heat ghee in a large skillet or Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until edges are golden and onion is soft, 7–8 minutes.
Add garlic, ginger, and green chili. Cook, stirring, until fragrant, about 1 minute. Don't let the garlic brown.
Add Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and paprika. Stir to coat the onions and cook until the spices smell toasty and darken slightly, about 30 seconds. If the spices start to stick, add a splash of water.
Add tomato paste and stir constantly, pressing the paste into the pan. Cook until the tomato paste darkens from bright red to a deeper brick red and the ghee begins to separate and pool at the edges, 3–4 minutes. This is the key step — it removes the raw tomato taste and builds deep flavor.
Add kosher salt, sugar, and water. Stir well, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and the onion pieces are very soft.

Finish the dish:

Stir in garam masala and heavy cream until the sauce turns a rich, uniform orange. Bring to a gentle simmer — don't boil.
Add chickpeas and stir to coat. Simmer on medium-low for 10 minutes, stirring occasionally, so the chickpeas absorb some of the sauce flavor. The sauce should coat the back of a spoon — if it's too thick, add a splash of water; if too thin, simmer uncovered a few more minutes.
Crush kasuri methi between your palms directly over the pot and stir in. Simmer for 2 more minutes to let the fenugreek bloom. Taste and adjust salt.
Serve hot over basmati rice, garnished with cilantro. Drizzle with a little extra cream if desired.

Notes

The tomato paste + ghee step is everything. If the ghee hasn't separated from the paste, you haven't cooked it long enough. This is what makes it taste like the restaurant, not like a can of tomatoes.
Don't boil the sauce after adding cream — keep it at a gentle simmer or the cream can break and the sauce will look grainy.
Kasuri methi (dried fenugreek leaves) is non-negotiable for authentic tikka masala flavor. It's available at any Indian grocery store and keeps for months. If you truly can't find it, the recipe will still taste good — but it won't taste right.
For more heat, add ¼ teaspoon cayenne with the spices, or serve with hot sauce on the side.
The sauce thickens as it sits. When reheating, add a splash of water to loosen.
Refrigerate in an airtight container up to 4 days. Freeze up to 2 months.
Reheat in stovetop over medium-low with a splash of water, stirring occasionally. Microwave works but stovetop is better for sauce consistency.

Nutrition