Pin it This flavorful dish combines tender chickpeas simmered in a creamy coconut milk and spiced tomato sauce, infused with cumin, coriander, and garam masala. Paired perfectly with fluffy basmati rice, it offers a satisfying, aromatic meal. The preparation involves sautéing aromatics like onion, garlic, and ginger, toasting spices, then simmering everything together until rich and thick. A hint of lemon juice and maple syrup balances the flavors. Garnish with fresh cilantro and lemon wedges to enhance freshness.
The first time I made chickpea tikka masala, my tiny apartment filled with such incredible aromas that my neighbor actually knocked on my door to ask what I was cooking.
My roommate walked in mid-simmer and immediately asked if we could eat it right then instead of waiting for our planned dinner hour.
Ingredients
- Coconut oil: Adds a subtle sweetness and helps the spices bloom beautifully
- Onion: The foundation of flavor, take time to caramelize it properly
- Fresh ginger and garlic: Fresh makes a huge difference here, avoid paste if possible
- Ground spices: Toasting them in oil unlocks their essential oils and deep flavor
- Diced tomatoes: Provide acidity and body to the sauce
- Full fat coconut milk: Essential for that rich, creamy texture
- Chickpeas: Rinse thoroughly and pat dry slightly to prevent thinning the sauce
- Lemon juice: Brightens all the rich flavors and balances the creaminess
- Basmati rice: Rinse until water runs clear for fluffy, separate grains
Instructions
- Start the rice:
- Rinse your basmati under cold water until it runs clear, then combine with water and salt in a covered pot.
- Sauté the onion:
- Heat oil in a large skillet and cook the onion until it turns golden brown, about 5 to 6 minutes.
- Add aromatics:
- Stir in the garlic and ginger, cooking just until fragrant, about 1 minute.
- Toast the spices:
- Add all the ground spices and stir constantly for 30 seconds until they become very fragrant.
- Build the base:
- Pour in the diced tomatoes and cook, scraping up any browned bits from the bottom.
- Simmer the curry:
- Add coconut milk, chickpeas, salt, and pepper, then let everything gently simmer for 15 to 20 minutes.
- Finish with brightness:
- Stir in lemon juice and maple syrup, then taste and adjust the seasoning as needed.
- Serve it up:
- Spoon the curry over fluffy rice and top with fresh cilantro and lemon wedges.
Pin it This recipe has become my go-to for dinner guests because it looks impressive but is incredibly forgiving to make.
Making It Your Own
I have discovered that adding a pinch of fenugreek leaves in the final minutes creates an authentic restaurant flavor that people cannot quite identify but absolutely love.
Serving Suggestions
Warm some naan bread or roti alongside the rice for soaking up every drop of that incredible sauce.
Perfecting the Dish
The sauce continues to thicken as it stands, so do not worry if it seems slightly thin when you first finish cooking.
- Make a double batch because leftovers taste even better the next day
- Adjust the cayenne gradually if you are sensitive to heat
- Keep some coconut milk handy to thin if the sauce becomes too thick
Pin it There is something deeply satisfying about pouring this vibrant curry over steaming rice and watching the colors meld together.
Recipe FAQs
- → What spices are used in this dish?
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Cumin, coriander, garam masala, turmeric, smoked paprika, and optional cayenne pepper create a well-rounded spice profile.
- → Can I substitute coconut milk?
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Yes, cashew cream works well to maintain the creamy texture with a different richness.
- → How should I cook the rice?
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Rinse basmati rice until water runs clear, then simmer with water and salt covered on low heat until tender, letting it rest before fluffing.
- → Is this dish gluten-free?
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Yes, all ingredients naturally avoid gluten, but always check canned goods and spices for cross-contamination risks.
- → What can I serve alongside this dish?
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Naan, roti, or fresh lemon wedges and cilantro complement the flavors and enhance the dining experience.
