STYLE CHICKPEA TIKKA MASALA #stick #vegan #vegetarian #chickpea #paleo

STYLE CHICKPEA TIKKA MASALA #stick #vegan #vegetarian #chickpea #paleo

Appreciate true Indian flavors in this Healthy Chickpea Tikka Masala. Impeccable veggie lover tikka masala for a weeknight dinner or to serve in the gathering.

Have you at any point attempted tikka masala dishes in any Indian eatery and marvel how they make it? At that point you have gone to the opportune spot.

Indeed, here I am offering to you our unequaled most loved sound tikka masala formula. More often than not, you will discover chicken tikka masala or paneer tikka masala in Indian caf├ęs. Be that as it may, leaving the container I make this solid tikka masala formula utilizing chickpeas.

Since chickpeas are among a portion of the ideal choices for making a protein-rich veggie lover and meatless dish. Despite everything you get all the credible flavors in this tikka masala formula.

STYLE CHICKPEA TIKKA MASALA #stick #vegan #vegetarian #chickpea #paleo

Also try our recipe : VEGAN POTATO SOUP RECIPE WITH BEANS & KALE #vegan #potato #soup #vegetarian #dinner

Ingredients :

For Chickpea Tikka

  • 2 cup chickpeas cooked
  • 2-3 garlic cloves finely minced
  • 1/2" ginger finely minced
  • 3/4 tsp garam masala
  • 1/2 tsp  chili powder
  • 1 tbsp lemon juice
  • 1/2 tbsp oil
  • salt to taste

For Tikka Masala Sauce

  • 1 small onion cut in 8 pieces
  • 4 medium tomatoes cut in quarters
  • 2-3 garlic whole cloves
  • 1/2" ginger peeled and cut into 2-3 pieces
  • 1/4 cup raw cashews
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 2 tsp oil divided
  • 1/2 tsp chili powder
  • 1 tsp garam masala
  • salt to taste

Instructions :

Chickpea Tikka

  1. Preheat oven to 400 F.
  2. In a medium mixing bowl add and mix all the ingredients listed under Chickpea Tikka above. Spread it evenly on a nonstick baking tray.
  3. Bake the chickpeas in preheated oven for 10 min. Using a spatula stir them and again continue baking for 10 more min.

Tikka Masala Sauce

  1. Meanwhile, heat 1 tsp oil in a large frying pan or skillet. Add whole garlic cloves, ginger, and onion. Cook the onion until translucent for 2-3 min.
  2. Then add tomatoes and raw cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min. 
  3. Now add cumin powder and coriander powder. Mix well and transfer this mixture to the blender jar, add 1 cup water and blend until smooth and creamy.
  4. Heat remaining oil in the frying pan on low heat. Add chili powder and cook it slightly until fragrant.
  5. Add blended tomato mixture and bring it to boil.
  6. Now add garam masala and salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min.
  7. Finally, add roasted chickpeas, garnish with cilantro and serve warm.

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