Chickpea tikka masala is a classic Indian curry made with chickpeas cooked in a flavorful and creamy sauce. Eat with basmati rice or bread.
According to recipe developer Sarah Barke, this chickpea tikka masala recipe may seem time-consuming, but it comes together surprisingly quickly .

How to prepare chickpea tikka masala

The full step-by-step recipe is below, but here's a quick guide to what you can expect when making homemade chickpea tikka masala.

1. Fry onion and carrot in oil and add garam masala, cumin and pepper.
2. Add tomato paste, ginger paste, garlic paste and jalapeño and mix.
3. Add chickpeas, tomato sauce, sugar, salt and red pepper and mix. boil
4. Add half and half water and stir.
5. Garnish and serve over basmati rice.

Test kitchen tips

This recipe was developed in our test kitchen. Check out tips and tricks from culinary experts to make the cooking process easier.
Add your favorite vegetables and beans, says Sarah. Customizing this chickpea tikka masala is easy.  The next day is even better, so double the recipe.
If you want it less spicy, remove the seeds from the jalapeños.
For a vegan variation, use 1/4 cup cashew cream instead of half and half. See below for instructions on how to make homemade cashew cream.
To make this chickpea tikka masala into a soup, add more vegetable stock and garam masala to make a soup. If desired, use cashew cream as a thickener for creamy soup.
To make cashew cream: Combine 1 cup soaked cashews* and 1 cup water over high heat for 2 minutes or until smooth. Cashew cream can be stored in an airtight container for up to 5 days or frozen in an ice tray for up to 3 months. 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.

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 ounces) 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

Steps

4 cups hot cooked basmati rice Gather all the ingredients. all the ingredients for the chickpea masala gathered in glass bowls on a marble top. In a large skillet, heat the oil over medium-high. Add onion and carrot and cook until soft, 5 to 6 minutes. carrots and onions cooked until soft in a cast iron pan. Stir in garam masala, cumin, and black pepper; cook and stir until the mixture is fragrant, about 30 seconds. carrots and onions cooked until soft in a cast iron pan. Add tomato paste, ginger paste, garlic paste, and jalapeño; cook and stir for 2 minutes. spices combined with onions and carrots in a cast iron pan. Stir in chickpeas, tomato sauce, sugar, salt and cayenne. Cook over medium -high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes. chickpeas added to seasoned carrots and onions in a cast iron pan. Stir in 3/4 cup water and half and half. Continue to cook on low until heated through, about 1 minute. For a spicier mixture, add more water as needed. Remove from heat; cover and keep warm. Chickpea Tikka Masala in Cast Iron Pan. Top with cilantro and serve with hot cooked basmati rice and/or naan .

More Test kitchen tips

This recipe was developed in our test kitchen. Check out tips and tricks from culinary experts to make the cooking process easier.

Add your favorite vegetables and beans, says Sarah. Customizing this chickpea tikka masala is easy.
The next day is even better, so double the recipe.
If you want it less spicy, remove the seeds from the jalapeños.
For a vegan variation, use 1/4 cup cashew cream instead of half and half. See below for instructions on how to make homemade cashew cream.
To make this chickpea tikka masala into a soup, add more vegetable stock and garam masala to make a soup. If desired, use cashew cream as a thickener for creamy soup.
To make cashew cream: Combine 1 cup soaked cashews* and 1 cup water over high heat for 2 minutes or until smooth. Cashew cream can be stored in an airtight container for up to 5 days or frozen in an ice tray for up to 3 months.

What to eat with chickpea tikka masala?

Serve chickpea tikka masala over cooked basmati rice with breadcrumbs to soak up all the flavorful liquid. For more serving inspiration, check out our collection of 10 easy and healthy Indian side dishes to complete your meal.

How to store chickpea tikka masala

Let the remaining chickpea tikka masala cool, then store in an airtight container in the refrigerator for up to 1 week.

Can chickpea tikka masala be frozen?

Yeah. Chickpea tikka masala can be frozen for up to a month. Thaw overnight in the refrigerator.

Chickpea tikka masala is a classic Indian curry made with chickpeas cooked in a flavorful and creamy sauce. Eat with basmati rice or bread.
According to recipe developer Sarah Barke, this chickpea tikka masala recipe may seem time-consuming, but it comes together surprisingly quickly .

How to prepare chickpea tikka masala

The full step-by-step recipe is below, but here's a quick guide to what you can expect when making homemade chickpea tikka masala.

1. Fry onion and carrot in oil and add garam masala, cumin and pepper.
2. Add tomato paste, ginger paste, garlic paste and jalapeño and mix.
3. Add chickpeas, tomato sauce, sugar, salt and red pepper and mix. boil
4. Add half and half water and stir.
5. Garnish and serve over basmati rice.

Test kitchen tips

This recipe was developed in our test kitchen. Check out tips and tricks from culinary experts to make the cooking process easier.
Add your favorite vegetables and beans, says Sarah. Customizing this chickpea tikka masala is easy.  The next day is even better, so double the recipe.
If you want it less spicy, remove the seeds from the jalapeños.
For a vegan variation, use 1/4 cup cashew cream instead of half and half. See below for instructions on how to make homemade cashew cream.
To make this chickpea tikka masala into a soup, add more vegetable stock and garam masala to make a soup. If desired, use cashew cream as a thickener for creamy soup.
To make cashew cream: Combine 1 cup soaked cashews* and 1 cup water over high heat for 2 minutes or until smooth. Cashew cream can be stored in an airtight container for up to 5 days or frozen in an ice tray for up to 3 months. 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.

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 ounces) 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

Steps

4 cups hot cooked basmati rice Gather all the ingredients. all the ingredients for the chickpea masala gathered in glass bowls on a marble top. In a large skillet, heat the oil over medium-high. Add onion and carrot and cook until soft, 5 to 6 minutes. carrots and onions cooked until soft in a cast iron pan. Stir in garam masala, cumin, and black pepper; cook and stir until the mixture is fragrant, about 30 seconds. carrots and onions cooked until soft in a cast iron pan. Add tomato paste, ginger paste, garlic paste, and jalapeño; cook and stir for 2 minutes. spices combined with onions and carrots in a cast iron pan. Stir in chickpeas, tomato sauce, sugar, salt and cayenne. Cook over medium -high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes. chickpeas added to seasoned carrots and onions in a cast iron pan. Stir in 3/4 cup water and half and half. Continue to cook on low until heated through, about 1 minute. For a spicier mixture, add more water as needed. Remove from heat; cover and keep warm. Chickpea Tikka Masala in Cast Iron Pan. Top with cilantro and serve with hot cooked basmati rice and/or naan .

More Test kitchen tips

This recipe was developed in our test kitchen. Check out tips and tricks from culinary experts to make the cooking process easier.

Add your favorite vegetables and beans, says Sarah. Customizing this chickpea tikka masala is easy.
The next day is even better, so double the recipe.
If you want it less spicy, remove the seeds from the jalapeños.
For a vegan variation, use 1/4 cup cashew cream instead of half and half. See below for instructions on how to make homemade cashew cream.
To make this chickpea tikka masala into a soup, add more vegetable stock and garam masala to make a soup. If desired, use cashew cream as a thickener for creamy soup.
To make cashew cream: Combine 1 cup soaked cashews* and 1 cup water over high heat for 2 minutes or until smooth. Cashew cream can be stored in an airtight container for up to 5 days or frozen in an ice tray for up to 3 months.

What to eat with chickpea tikka masala?

Serve chickpea tikka masala over cooked basmati rice with breadcrumbs to soak up all the flavorful liquid. For more serving inspiration, check out our collection of 10 easy and healthy Indian side dishes to complete your meal.

How to store chickpea tikka masala

Let the remaining chickpea tikka masala cool, then store in an airtight container in the refrigerator for up to 1 week.

Can chickpea tikka masala be frozen?

Yeah. Chickpea tikka masala can be frozen for up to a month. Thaw overnight in the refrigerator.

Add creamy, smooth banana milk to your morning brew for a rich, delicious flavor. Talk about an eye-catching healthy breakfast in a cup.

Materials

1 cup of milk

1 very ripe banana

1 tablespoon of simple syrup

ice cube

1 cup of cold coffee

Steps

Put milk, banana and simple syrup in a blender. Stir for about 1 minute until completely smooth.

Fill two 16-ounce glasses with ice. Divide the coffee between the glasses. Pour the banana milk over it and divide equally between the glasses.