This chickpea tikka masala is a must-try for anyone who enjoys flavorful, plant-based meals! It features roasted chickpeas that are generously coated with warm tikka spices and baked until lightly crisped on the outside yet tender on the inside. These flavorful chickpeas are then folded into a rich, aromatic onion-tomato masala gravy infused with traditional Indian spices like garam masala, cumin, coriander, and smoked paprika. The result is a bold, hearty, and deeply satisfying dish that tastes like it came straight out of your favorite Indian restaurant.
What makes this version stand out is the double-layered flavor—first from the spice-roasted chickpeas, and second from the slow-cooked masala base that’s simmered to perfection. The gravy is velvety, slightly tangy, and carries just the right amount of heat, beautifully balanced by the natural earthiness of chickpeas.
This Chickpea Tikka Masala pairs wonderfully with warm naan, basmati rice, or jeera rice. It’s also perfect with quinoa or millet for a healthier spin. Whether you follow a vegan or vegetarian lifestyle, or simply want to include more plant-based meals in your diet, this dish impresses with its rich flavor and wholesome ingredients.
You’ll Love This Chickpea Tikka Masala
Made Without Coconut Milk:
Unlike many modern adaptations of chickpea tikka masala that rely on coconut milk or heavy cream, this version stays true to the traditional Punjabi roots. The richness of the gravy comes from a blend of sautéed onions, ripe tomatoes, and a few humble Indian spices that build up deep, complex layers of flavor. To lend a naturally creamy texture, a handful of soaked cashews are blended in, making the dish dairy-free yet lusciously smooth—without any need for coconut milk or store-bought cream. This keeps the dish authentic while being a lighter alternative.
Taste, Texture & Flavor Profile:
- Spice Level: It carries a medium heat level, which can be easily adjusted according to your preference by simply altering the amount of red chili powder used.
- Creaminess: While not overwhelmingly rich, the curry offers just the right amount of silkiness, thanks to the pureed cashews, making it indulgent but not heavy.
- Mustard Oil’s Magic: A subtle yet noticeable pungency comes from mustard oil, which is used to coat the chickpeas before roasting. This layer of flavor enhances the overall complexity of the dish and adds an earthy punch that’s often missing from coconut-based gravies.
- Balanced Flavors: The dish finds a delightful middle ground—neither overly sweet nor too tangy—ensuring every bite is comforting and deeply satisfying.
- A Wholesome Meal: When paired with basmati rice, jeera rice, or warm Indian breads like roti, naan, or paratha, this chickpea tikka masala transforms into a hearty, soul-warming meal. It’s not just a curry—it’s a complete, nutritious, plant-based experience perfect for weekday dinners or special occasions alike.
Ingredient Notes For Chickpea Tikka Masala:
Here’s a quick snapshot of the ingredients you’ll need to craft this flavorful Chickpea Tikka Masala. For precise ingredient amounts, please see the detailed recipe card below.
- Mustard Oil: This ingredient plays a key role in lending that signature tikka aroma and slightly pungent depth to the dish. Traditionally used in North Indian cooking, mustard oil not only enhances flavor but also adds authenticity. If you don’t have mustard oil on hand or prefer a milder version, you can substitute it with any neutral-flavored cooking oil like sunflower or canola—but for the real restaurant-style experience, mustard oil is highly recommended.
- Tikka Masala Spice Mix: I’ve used my homemade tikka masala powder, which includes a blend of roasted spices ground to perfection for maximum aroma and warmth. It brings bold, smoky, and earthy flavors that make the dish shine. You can also use a good-quality store-bought tikka masala spice mix if convenience is key. Whichever you use, the spice mix is key—it infuses the chickpeas with bold, tikka-style flavor.
- Tomatoes: Tomatoes form the base of this luscious curry. I always go for fresh, ripe roma or plum tomatoes because they’re meatier and less watery, which makes for a thick, rich gravy. Their gentle sweetness and mild tanginess pair beautifully with the bold spices. Avoid using unripe or overly juicy varieties, as they can water down the curry and affect its depth of flavor.
- Chickpeas (Chana): For the best texture and flavor, I prefer using dried chickpeas soaked overnight and then cooked until tender using the Instant Pot or stovetop pressure cooker. This gives them a firm bite and nutty flavor that holds up well in the sauce. If you’re pressed for time, canned chickpeas are a great alternative—just make sure to rinse and drain them thoroughly before using.
How to make chickpea tikka masala?
Preheat the oven to 400°F (200°C) and allow it to heat up for at least 10 minutes before roasting.
1) Arrange the chickpeas in a single layer on a baking tray that’s been lined with parchment paper. Drizzle mustard oil over them, followed by tikka masala spice blend and a pinch of salt.
2) Coat each chickpea thoroughly with the oil and spices, then spread them out in an even layer on the tray.
3) Place the tray in the preheated oven and roast the chickpeas for 15 minutes, giving them a quick stir after 10 minutes to ensure they cook evenly on all sides. Meanwhile, begin preparing the gravy.
4) In a deep pan, heat oil over medium flame. Once hot, add whole spices—cloves, green cardamoms, and a cinnamon stick. Sauté for 40 to 60 seconds until fragrant.
5) Add chopped onions along with ginger, garlic, and cashews. A light sprinkle of salt will help the onions cook faster.
6) Sauté the mixture until the onions turn soft and translucent, stirring often to prevent burning.
7) Add finely chopped tomatoes to the pan.
8) Cook them down until they’re soft and start breaking apart, releasing their juices.
9) Allow the mixture to cool for a few minutes, then transfer it to a blender and grind it into a smooth paste. Add a tablespoon or two of water only if needed.
10) Return the purée to the same pan and cook it over low-medium heat.
11) Simmer for 6–8 minutes or until the mixture thickens and most of the moisture evaporates.
12) Add the rest of the salt along with turmeric, red chili powder, cumin, and coriander powder, and stir well to combine the spices evenly into the gravy.
13) Cook for another minute to bloom the spices.
14) Add water, bring to a boil, and let it simmer gently for 5 minutes.
15) Add crushed kasoori methi and garam masala. Stir well.
16) Toss in the roasted chickpeas.
17) Gently combine everything, making sure the chickpeas are well coated with the flavorful gravy, and serve hot alongside steamed rice or your favorite flatbread.
Expert Tips:
- Use ripe tomatoes for the best flavor. Avoid using unripe or green tomatoes, as they can make the curry overly sour and unbalanced. Ripe Roma or plum tomatoes are ideal—they’re meaty, low in moisture, and offer a naturally sweet-tart flavor that enhances the richness of the gravy.
- To add vibrant color without overwhelming heat, opt for Kashmiri red chili powder. It’s perfect if you want a rich, flavorful dish that’s not too spicy. This variety gives the curry a gorgeous deep red shade while maintaining a mild spice level, making it suitable for all taste preferences, including kids and those sensitive to heat.
- Always crush kasoori methi before adding. Don’t toss it in whole—crushing dried fenugreek leaves between your palms or fingers helps release their essential oils, bringing out a lovely, earthy aroma and deeper flavor. It’s a simple touch, but one that significantly enhances the overall flavor and aroma of the finished dish.
- Storing leftovers? No problem! After the curry has cooled completely to room temperature, store it in a clean, airtight container. It will remain fresh in the refrigerator for up to 3 to 4 days without losing its flavor or texture. For longer storage, freeze it in individual portions—this way, it’ll last up to 3 months without losing its flavor or texture. Just thaw in the fridge overnight and reheat gently on the stove before serving.
- Bonus tip: If the gravy thickens too much after refrigeration, simply add a splash of water while reheating and stir well to revive its original consistency.
Serving Ideas For Chickpea Tikka Masala:
- Enjoy it alongside fragrant basmati rice or gently seasoned jeera rice. The subtle flavors of the rice complement the rich and mildly spiced gravy, creating a balanced and satisfying meal. The fluffy texture of rice soaks up the curry perfectly, making each bite satisfying and well-balanced.
- Looking for healthier options? You can easily pair the curry with nutrient-rich alternatives like brown rice, quinoa, or even cooked millet. These wholesome grains add a hearty bite and are perfect if you’re aiming for a fiber-rich or gluten-free meal.
- Add a crunchy side salad. A simple Indian-style salad made with cucumber, onions, tomatoes, lemon juice, and a dash of salt can bring a refreshing contrast to the warm, spiced curry. For extra flavor, sprinkle a bit of roasted cumin powder or chaat masala over the salad.
- Perfect with Indian flatbreads. This roasted chickpea gravy is equally delicious when served with warm Indian breads like soft buttered naan, flaky parathas, or traditional tandoori roti. The bread helps scoop up the thick, flavorful sauce, making it a satisfying hands-on meal.
- Pair with the same refreshing sides. Whether you choose rice or roti, keep a side of fresh salad or even a bowl of cooling yogurt (plain or seasoned with spices like cumin and mint). These sides help balance the warmth of the curry and complete the meal.