Plump chickpeas simmered in a luxurious, spiced coconut-tomato sauce with warm naan for scooping.
Coconut milk should be full-fat (13.5 oz cans) for the luxurious, creamy texture. Adjust cayenne pepper to your heat preference; start with 0.25 tsp and add more if desired.
Garam masala is the backbone of this dish; use a fresh, fragrant blend for best flavor. Make ahead: prepare the sauce up to 2 days in advance and reheat gently before serving.
Ingredients
Scale
Measurement units
- 2 cans (15 oz each) chickpeas, canned
- 1 can (13.5 oz) coconut milk, full-fat
- 1 can (28 oz) crushed tomatoes
- 1 large onion, yellow
- 4 garlic cloves
- 1 tbsp ginger, fresh
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp paprika
- ¼ tsp cayenne pepper (adjust to taste for heat)
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp lime juice, fresh
- ¼ cup cilantro, fresh (for garnish)
- 8 pieces naan bread (for serving)
Ingredients
Scale
Measurement units
- 2 cans (15 oz each) chickpeas, canned
- 1 can (13.5 oz) coconut milk, full-fat
- 1 can (28 oz) crushed tomatoes
- 1 large onion, yellow
- 4 garlic cloves
- 1 tbsp ginger, fresh
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp paprika
- ¼ tsp cayenne pepper (adjust to taste for heat)
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp lime juice, fresh
- ¼ cup cilantro, fresh (for garnish)
- 8 pieces naan bread (for serving)
Instructions
Prepare aromatics and spices
Dice 1 large yellow onion into small pieces.
Mince garlic cloves and 1 tbsp fresh ginger.
Drain and rinse 2 cans (15 oz each) chickpeas in a colander.
Equipment: colander
Bloom spices in oil
Heat vegetable oil (2 tablespoon) in a large heavy-bottomed pot over medium heat.
Add diced onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Add garam masala (2 teaspoon), ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric (½ teaspoon), paprika (1 teaspoon), and cayenne pepper (¼ teaspoon); stir constantly for 1 minute to toast the spices.
Build the sauce
Stir in tomato paste (2 tablespoon) and cook for 1 minute, stirring to coat the aromatics.
Pour in 1 can (28 oz) crushed tomatoes (1 can (28 oz)) and 1 can (13.5 oz) full-fat coconut milk; stir well to combine.
Add the drained chickpeas and stir to distribute evenly.
Simmer the tikka masala
Bring the sauce to a gentle simmer over medium heat.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 20–25 minutes until the sauce thickens and flavors meld.
Finish and season
Stir in 1 tbsp fresh lime juice.
Taste and adjust seasoning with salt and black pepper as needed.
Warm naan bread
Heat 8 pieces of naan bread (8 pieces) in a dry skillet over medium heat, about 30 seconds per side, or warm in a 400°F oven for 2–3 minutes until pliable and warm.
Serve
Ladle the chickpea tikka masala into bowls and garnish with 0.25 cup fresh chopped cilantro divided among servings.
Serve immediately with warm naan bread on the side for scooping.
Before you cook
Cook notes
- • Garam masala is the backbone of this dish; use a fresh, fragrant blend for best flavor.
- • Coconut milk should be full-fat (13.5 oz cans) for the luxurious, creamy texture.
- • Adjust cayenne pepper to your heat preference; start with 0.25 tsp and add more if desired.
- • The sauce thickens slightly as it simmers; if it becomes too thick, thin with a splash of water.
- • Naan can be warmed in a dry skillet, oven, or toaster oven just before serving.
- • Make ahead: prepare the sauce up to 2 days in advance and reheat gently before serving.
- • Vegan throughout; no dairy or animal products.
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