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
Directions
Meatless Monday Meal! Enjoy this Indian inspired meal without the meat. Serve over cauliflower rice, zoodles, greens or any sauteed veggie. Enjoy!
xoxo,
Kristin
Chickpea Tikka
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Preheat oven to 400 F.
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In a medium mixing bowl add and mix all the ingredients listed under Chickpea Tikka above. Spread it evenly on a nonstick baking tray.
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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
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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.
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Then add tomatoes and raw cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min.
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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.
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Heat remaining oil in the frying pan on low heat. Add chili powder and cook it slightly until fragrant.
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Add blended tomato mixture and bring it to boil.
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Now add garam masala and salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min.
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Finally, add roasted chickpeas, garnish with cilantro and serve warm.
Notes
- You can add little more water if you do not want the sauce to be too thick for your liking.
- Use freshly ground roasted cumin and coriander seeds powder whenever possible. It really adds an amazing aroma and flavor to the dish. I usually roast around 1 tsp cumin and 2 tsp coriander seeds (for this recipe) together in a frying pan. And using a stone molcajete I crush the roasted seeds into powder.
Recipe from: https://www.watchwhatueat.com/healthy-chickpea-tikka-masala/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=604626542_22966364_173336
