This dish goes well with any breads like NAAN, ROTI, CHAPATI or rice items such as steamed rice, JEERA RICE or GHEE RICE. This is one of the popular vegetarian dishes served for lunch or dinner. This is one of the easiest dish to show off your cooking expertise to your family and friends 🙂
TIKKA MASALA. is a popular dish along with BUTTER MASALA and PALAK PANEER in any Indian restaurant menu with PANEER TIKKA MASALA being the favorite of all vegetarians. But today I wanted to give a twist to the traditional recipe by substituting paneer with chickpeas. This substitution means you are replacing fat with good amount of protein in your diet. You will not have to compromise on the taste because it tastes equally good and if not better than paneer tikka masala.
This tikka masala dish is prepared in two steps. First marinating the chickpeas and roasting it on stove top. Second, you will have to prepare a spicy gravy or tikka masala curry sauce in which chickpeas tikka is added and cooked till all the flavors are combined. You can check the entire step wise recipe for CHICKPEAS TIKKA OR CHOLE TIKKA HERE and then continue the process given in the steps below. I have used canned tomato sauce or puree for this recipe. You can substitute this by adding 2 chopped tomatoes along with sautéed onions and then blending it to a smooth paste.
If you do not want to have 2 different chole recipes on the same day, You can simply make CHICKPEAS TIKKA OR CHOLE TIKKA on the first day, serve as appetizer or starter and with any leftovers prepare this tikka masala the next day 🙂 This dish can also be a great accompaniment upcoming tailgating events or game nights or potluck or Easter, Thanksgiving, and Christmas holiday parties! I have served it over bed of steamed basmati rice and some leftover rice fritters.
Preparation time : 30 minutes Serves : 2 Chole Tikka <– recipe here Large onion chopped - 1 Garlic cloves chopped - 2 Ginger grated - ½ inch Tomato puree or Canned tomato sauce - 8 oz ( ⅔ cup) or ( 2 large tomatoes) Coriander leaves or Cilantro chopped - 1 tbsp Almonds or Cashews - around 6 to 8 Vegetable Oil - 1 tbsp Butter or Vegan butter- 1 tbsp Garam masala powder - ¼ tsp Red chile powder or Paprika - 1 tsp Salt - to taste Cream or milk or dairy free milk - 2 tablespoon (optional) Step I
Follow the steps given in chole tikka even before you start this recipe and keep the tikka ready.
Step II
In a large nonstick pan on medium high heat add oil, butter, onions, garlic cloves, ginger, about ½ teaspoon of salt and sauté for 8 minutes or until onions turn golden brown in color. If you are using tomatoes then add it at this point and sauté till it becomes soft.
Step III
Transfer this to a blender, along with chopped coriander leaves, almonds or cashews and tomato puree (only if you have not added tomatoes earlier) and blend until completely smooth. You may add about ½ cup water if required while blending.
Step IV
Add the blended masala back to nonstick pan and cook on medium heat for about 5 mins. Add garam masala powder, red chili powder and mix well. Adjust salt and add little water if needed for desired consistency. taste the sauce and add spices or salt if needed. Now add chole tikka, cream and cook for another 3 to 4 mins. Garnish it with some more coriander leaves and dollop of butter if desired. Chole Tikka Masala or Chickpeas tikka masala is now ready. Serve it with flat breads of your choice or over a bed of rice and enjoy.
Tip:
Adjust garam masala and chile powder to taste. Adding cashews or almonds makes the dish creamy, rich and sweet. If you like the dish on sweeter side and to balance out any sourness from tomatoes you may add ½ teaspoon of sugar if needed.
Recipe card
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