Chickpea Tikka Masala


  • Coconut or Olive Oil
  • 1/2 of an Onion Chopped
  • 2 Cloves of Garlic
  • 2 tsp. Fresh Grated Ginger
  • 1 T. Garam Masala
  • 2 tsp. Cumin
  • 2 tsp. Paprika
  • 1 tsp. Turmeric
  • 1 tsp. Cayenne
  • 2 Cans of Chickpeas
  • 2 Cans Diced Tomatoes
  • 2 tsp. Tomato Paste
  • 1 Cup Vegetable Stock
  • 1 Cup Coconut Milk
  • Salt and Pepper
  • Cilantro Chopped

I make my own Garam Masala. It’s easy and less expensive than buying it pre-made.

Garam Masala Recipe

  • 6 Cardamom Pods ( husks removed) or 1 1/2 tsp. ground Cardamom
  • 2 T Coriander Seed
  • 1 T Cumin Seed
  • 1 Star Anise Pod
  • 1 Cinnamon Stick
  • 1/2 tsp. Ground Nutmeg
  • 1 tsp. Mustard Seed
  • 1 tsp. Fennel Seed
  • 1 T Black Peppercorns
  • 1 tsp. Whole Cloves

Roast all ingredients except ground nutmeg in a skillet over medium heat until fragrant. Stir frequently. Remove from heat and add the nutmeg. Grind all ingredients until fine. What I used to do is put it in a coffee grinder. I don’t have one anymore so I just use a mortar and pestle. Store in an air tight container. It can be stored for about 6 months.

Garam Marsal

In a large pan heat the oil and add the onion. Cook onion until golden brown.

Add the garlic, spices, and ginger saute until fragrant.

Stir in the tomato paste.

Then add the tomatoes and stock. Bring to a boil. Reduce to simmer and simmer for about 15 minutes.

Stir in the coconut milk and simmer 5 more minutes.

Add the chickpeas and heat through. Salt and pepper to taste.

Serve over rice and garnish with cilantro.

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