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    Watch What U Eat > Indian Recipes > Vegetarian Chickpea Tikka Masala

    Vegetarian Chickpea Tikka Masala

    Published: Feb 21, 2019 · Modified: Aug 4, 2022 by Watch What U Eat · This post may contain affiliate links · 42 Comments

    Recipe Video Print
    Enjoy authentic Indian flavors in this Healthy Chickpea Tikka Masala. Simple and easy vegetarian tikka masala recipe for a weeknight meal or to serve in a party. | #watchwhatueat #tikkamasala #chickpea #chickpeacurry #Indiancooking

    Enjoy authentic Indian flavors in this homemade healthy chickpea tikka masala. A perfect vegetarian dish for a weeknight meal or to serve at a party.

    Vegetarian chickpea tikka masala served over a bed of white rice and with whole wheat naan on the side.
    Jump to:
    • Key Ingredients
    • Recipe Substitutions/Variations
    • How To Make Restaurant-Style Chickpea Tikka Masala
    • Serving Suggestions!
    • Helpful tips!
    • Recipe FAQs
    • More Unique Indian Recipes To Try
    • 📖 Recipe

    Have you ever tried tikka masala dishes in any Indian restaurant and wondered how they make it? Then you have come to the right place.

    Here I am sharing with you our all-time favorite chickpea tikka masala recipe.

    Usually, you will find paneer or chicken tikka masala in Indian restaurants. However, going out of the box, I make this recipe using chickpeas.

    Why chickpeas?

    Because chickpeas are among some of the perfect options for making a protein-rich meatless dish, and you still get all the authentic flavors in this recipe. I am sure you won’t miss chicken or paneer (Indian cottage cheese) in this dish.

    Let’s get started.

    Toasted chickpeas dunked in creamy tomato authentic tikka sauce to make this easy restaurant-style healthy chickpea tikka masala.

    Key Ingredients

    • Chickpeas – you will need cooked chickpeas to prepare this dish. You can either cook them at home or use canned chickpeas.
    • Garlic and ginger – add raw ginger pieces and garlic cloves to the sauce. Use fresh garlic and ginger, it makes a lot of difference in the taste.
    • Onion and tomato – cut onion and tomato into thick pieces to prepare the gravy base.
    • Cashews – helps to thicken the sauce and make the dish creamy.
    • Spices – tikka masala sauce is rich in spices, so you will need garam masala (a classic blend of Indian spices), ground coriander, and ground cumin to add flavors. Additionally, use some chili powder to add some heat and nice color to the final dish.
    • Oil – Use your choice of cooking oil. I prefer using avocado or olive oil suitable for sauteing and grilling.

    Find the full list of ingredients and quantity in the recipe card below.

    Recipe Substitutions/Variations

    • Raw almonds – Use whole almonds instead of cashews to thicken the sauce. Add some water and then boil/blanch them in the microwave for 3 mins. This helps to loosen the skin. Allow them to cool down, remove the skin and then use these peeled almonds instead of cashews in the recipe.
    • Replace cashews – if you are allergic to nuts, use heavy whipping cream or whole milk to prepare the sauce base. Also, some readers have successfully made it with coconut milk.
    • Broth – use chicken or vegetable broth to prepare the sauce instead of water.
    • Use tofu/paneer – add grilled tofu/paneer tikka instead of roasted chickpeas.
    • Chicken – follow this chicken tikka masala recipe to make this dish using chicken.

    How To Make Restaurant-Style Chickpea Tikka Masala

    This recipe involves two steps:

    1. Making Roasted Chickpea Tikka

    a. In a medium mixing bowl, add cooked chickpeas. Mix them with oil, finely minced fresh garlic and ginger, garam masala, chili powder, and lemon juice. Also, add salt to taste.

    Raw chickpeas marinated with authentic Indian spices in a large white ceramic bowl.

    b. Bake these spiced chickpeas in a preheated oven to develop the roasted taste.

    Roasted chickpeas in a baking tray after baking.
    Roasted chickpeas after baking

    2. Preparing authentic tikka masala sauce

    a. To prepare the sauce, cook onion, garlic, ginger, tomato, and raw cashews in oil. In the end, add ground cumin and ground coriander.

    Diced onion, tomato and raw cashews in a large skillet before cooking.
    Diced onion, tomato and raw cashews in a large skillet after sautéing.

    b. Blend this masala base with little water in a blender to a smooth puree.

    Sautéed onion and tomato mixture in a blender jar.
    Pureed sautéed onion and tomato in a blender jar.

    c. Fry some chili powder in oil in the frying pan and add the prepared onion-tomato puree. If you do not want to use chili powder, skip this step and add puree directly to the pan.

    Process of frying some chili powder in oil in a skillet.
    Cooking pureed onion and tomato mixture in a skillet.

    d. Finally, add some garam masala and salt according to taste. Once the sauce is ready, add toasted chickpeas. Mix well and serve warm. Find detailed step-by-step instructions in the recipe card below.

    Cooking pureed onion and tomato mixture with garam masala in a skillet.
    Chickpea tikka masala in a skillet with a serving spoon.

    Serving Suggestions!

    • Serve it with simple wheat flatbread (Indian chapati), homemade naan bread, and/or plain white rice with sliced cucumbers and onion on the side for a wholesome meal.
    • Add it to the party menu along with whole wheat naan, vegetarian biryani or chicken biryani, rice pulao, homemade mango lassi, etc.
    Chickpea tikka masala garnished with fresh cilantro in a serving bowl and served with whole wheat naan, plain rice, and cucumber slices on the side.

    Helpful tips!

    • Do not use overcooked chickpeas in this recipe. Preferably cook chickpeas at home. Just soak them for a few hours and cook until tender yet firm. You can also use canned chickpeas–just make sure they are not too soft to break easily. I use my Instant Pot to cook raw chickpeas. It takes 5-6 minutes to cook if chickpeas are soaked and about 40 minutes otherwise (without soaking).
    • Use fresh tomatoes to make the sauce. It gives a nice fresh taste to the dish.
    • This dish is dairy-free or vegan. However, you can cheat and add a little heavy whipping cream at the end of cooking if you want to make the dish richer in taste.
    Enjoy authentic Indian flavors in this Healthy Chickpea Tikka Masala. Simple and easy vegetarian tikka masala recipe for a weeknight meal or to serve in a party. | #watchwhatueat #tikkamasala #chickpea #chickpeacurry #Indiancooking

    Recipe FAQs

    How to store and use leftovers?

    Let the leftover tikka masala cool down completely, then store it in the air-tight container in the refrigerator for 2-3 days.
    Reheat the leftovers on the stovetop or in the microwave until steamy hot. Serve warm.

    Can I freeze this chickpea masala?

    Yes, freeze the leftovers in freezer-friendly containers or bags for up to one month. However, I always prefer using it while it is fresh.

    How can I get the rich orange color as in the photos?

    Deep red-colored tomatoes and chili powder give a rich orange color to this dish. You can also add a bit of concentrated tomato paste to enhance the color.

    Can I use coconut milk?

    Yes, you can add some coconut milk to give a creamy texture to the sauce.

    More Unique Indian Recipes To Try

    • One Pot Easy Palak Paneer Rice (Healthy Spinach Rice)
    • Protein Rich Easy Coconut Chickpea Curry | Vegan, Gluten Free
    • One Pot Easy Vegetable Biryani
    • Vegan Chickpea Naan Wraps

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!

    📖 Recipe

    Toasted chickpeas dunked in creamy tomato authentic tikka sauce to make this easy restaurant-style healthy chickpea tikka masala.
    Print Pin
    4.68 from 31 votes

    Vegetarian Chickpea Tikka Masala

    Toasted chickpeas dunked in creamy tomato tikka sauce to make this authentic and restaurant-style healthy chickpea tikka masala.
    Course: Lunch / Dinner,Main Course
    Cuisine: Indian,Indian Inspired
    Diet Gluten Free,Low Fat,Vegan,Vegetarian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings :4
    Calories :268kcal
    Author:Swati Kadam Gulati

    Equipment

    • Large Baking Sheet

    Ingredients

    For Chickpea Tikka

    • 2 cup chickpeas cooked
    • 2-3 garlic cloves finely minced
    • ½″ ginger finely minced
    • ¾ teaspoon garam masala
    • ½ tsp  chili powder
    • 1 tablespoon lemon juice
    • ½ tablespoon 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
    • ½″ ginger peeled and cut into 2-3 pieces
    • ¼ cup raw cashews
    • 1 teaspoon cumin powder
    • 1 ½ teaspoon coriander powder
    • 2 teaspoon oil divided
    • ½ teaspoon chili powder
    • 1 teaspoon garam masala
    • 1 cup water
    • salt to taste

    Instructions

    Roasted Chickpea Tikka

    • Preheat oven to 400 F.
    • In a medium mixing bowl add and mix all the ingredients listed under Chickpea Tikka above. Spread it evenly on a nonstick baking tray.
    • 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

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

    Video

    Notes

    1. Use vegetable or chicken broth (or stock) instead of water to prepare the sauce.
    2. You can add a little more water if you do not want the sauce to be too thick for your liking.
    3. 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 teaspoon cumin and 2 teaspoon coriander seeds (for this recipe) together in a frying pan. And using a stone molcajete, I crush the roasted seeds into powder.
    4. For more useful tips, see the Helpful Tips section above.

    Nutrition

    Calories: 268kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.
     
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    About Watch What U Eat

    We are Swati and Tushar, our passion for food and cooking has now led us to share some healthy, tasty recipes and the benefits of eating certain ingredients with the goal of inspiring you to eat well and live well.

    Reader Interactions

    Comments

    1. Lady E says

      February 01, 2021 at 8:53 pm

      5 stars
      Great recipe! I was looking for something to do with leftover chickpeas, and this recipe came up. It was perfect, and I had exactly the right amount of chickpeas! I will definitely be making this again. I loved how quickly I was able to make it, too.

      Reply
    2. Angela says

      October 28, 2020 at 1:19 pm

      5 stars
      I was happy to find a tikka masala recipe without cream or coconut milk in it. This turned out so rich and creamy and… heavenly really. Thank you so much for this recipe. It was easy and delicious, and I’m sure I’ll be making it again and again, maybe substituting other vegetables, like cauliflower and/or sweet potatoes, for the chickpeas sometimes.

      Reply
    3. Freddy says

      May 27, 2020 at 8:12 am

      5 stars
      The Tikka was super yummy and easy to cook!

      Reply
    4. Kitty says

      May 07, 2020 at 9:59 pm

      4 stars
      Flavor of this dish was wonderful, I really liked it. The only problem I had was the texture of the chick peas. I soaked and cooked my own until firm and tender. The roasting gave kind of a starchy, dry, stale texture to the chickpeas. Not sure what I did wrong there. I think next time I will just sautee chickpeas with the spices and then add into the tikka sauce for soft, moist texture..

      Reply
    5. Tara says

      February 19, 2020 at 8:37 pm

      I would love to make this!!! However I have but allergies. What can I use instead of cashews? Is there a good substitute?
      ???? Thank you

      Reply
      • Chris says

        January 10, 2021 at 6:57 pm

        This is really delicious and simple. Excellent served over rice. I made it with coconut milk instead of water due to Gareth’s comment and I highly recommend it.

        Reply
        • Alisa says

          May 18, 2021 at 7:43 pm

          5 stars
          Thank you for this recipe, was a hit with the kids and will be on a regular menu at our home. Can this recipes freeze well ?

          Reply
        • Mary says

          July 28, 2021 at 7:00 pm

          Another alternative that turned out delicious, is adding some yogurt to the masala. It created a creamy texture and added a nice flavour. I highly recommend this addition. Oh, I also added a bit more cumin and garam masala because our family loves a punch of flavour in our food!

          Reply
    6. Sabrina says

      February 14, 2020 at 2:16 pm

      Loved this the first time I made it! Serving with some nice warm naan bread tops it off. I plan to make a double batch the next next time I make it so we have enough for leftovers. The first time I made it, I cooked the chickpeas in an instant pot. Wondering if I can skip this step by using canned chickpeas. If I use canned, do I need to cook them first? How would you recommend doing this?

      Reply
      • Watch What U Eat says

        February 16, 2020 at 6:43 pm

        Hi Sabrina,

        I am glad that you loved the dish. You can use canned chickpeas instead of cooking chickpeas at home. As far as I know, canned chickpeas are precooked and you can just use them in the recipe without the need to cook them. I hope this helps.

        Reply
    7. Brent Gross says

      December 12, 2019 at 1:17 pm

      5 stars
      The suggestion to roast my chickpeas in a blend of spices and oil added a lot to this dish. I added green bell peppers, crushed cashews and halved grape tomatoes, and the result was excellent.

      Reply
    8. June Vejar says

      November 14, 2019 at 9:44 am

      5 stars
      This recipe was absolutely delicious! You were right in saying that it was restaurant quality, that is exactly what my husband said. Can’t wait to make it again!

      Reply
    9. DeeGrz says

      September 22, 2019 at 5:58 pm

      Texture was a little different than I was expecting, but really likes this recipe. Will make again.

      Reply
    10. Erin Perkins says

      September 17, 2019 at 1:49 pm

      Are the cashews soaked before adding them to the recipe?

      Reply
      • Watch What U Eat says

        September 19, 2019 at 9:51 pm

        Hi Erin, There is no need to soak cashews for this recipe.

        Reply
    11. Priyanka says

      September 05, 2019 at 2:23 am

      Hi, what substitute could I use instead of cashews? Could I use blanched almonds?

      Reply
      • Watch What U Eat says

        September 19, 2019 at 9:54 pm

        Yes, you can use blanched almonds. Also, you can add dairy cream if you prefer.

        Reply
        • Leila says

          December 28, 2020 at 9:24 pm

          5 stars
          This was my first time making tikka masala and it was restaurant-quality good! I didn’t have all the ingredients so I made a few substitutions and it worked out fine!
          · No lemon juice, used apple cider vinegar instead.
          · I only had a little bit of onion, so I added some dried onion to the tomato mix and blended it in.
          · I didn’t have cashews, so put the same amount of almonds in hot water and added them instead of the cashews. Turned out so good! Would add some extra veggies next time.

          Reply
          • Maria says

            May 24, 2022 at 12:22 pm

            5 stars
            Had this tonight and it was a hit, the flavour was amazing. Although my family are not fans of chickpeas, I will try it again but with chicken.

            Reply
    12. Stephanie says

      August 04, 2019 at 2:19 pm

      I am making this for the first time, but mine doesn’t have that rich orange color of yoyrs or other tikka masalas I’ve had before. The flavor is good, might add a little more spice… But mine is more pink than what is typical. What am I missing???

      I am making a double batch to freeze for food prepping for the school year. I really want to get this eight so I can make a lot of it for the future!

      Reply
      • Watch What U Eat says

        August 04, 2019 at 10:30 pm

        Hi Stephanie,

        Bright red-colored tomatoes and chili powder bring out that color in the tikka masala. You can also add a little concentrated tomato paste while cooking onions and tomatoes to enhance the color.

        Reply
    13. Alta says

      August 03, 2019 at 4:52 pm

      5 stars
      I’ve made this twice now. It’s super good. Both times I’ve added some mushrooms and peas. The roasted chickpeas are amazing.

      Reply
    14. Kiley says

      July 31, 2019 at 1:02 am

      5 stars
      My family and i really enjoyed this recipe! I enjoyed making it, too. Simple and fluid recipe. I didnt have enough tomatoes so i used 2 tomatoes and a tbsp of ketchup and it turned out well. Served with brown rice. Definitely will make again, and im excited to try it with all tomatoes next time!

      Reply
    15. Vera says

      June 08, 2019 at 7:18 pm

      5 stars
      My husband and I quite enjoyed this! The chickpeas were so tasty and the sauce so delicious. We added some fresh basil as garnish, which added an unexpected complement. A new favorite for our house!

      Reply
    16. Sashi Sehgal says

      March 14, 2019 at 2:50 pm

      5 stars
      This is a really tasty meal. The process of cooking the chickpeas twice is interesting and brings the flavour right out. Its a new family favourite. Thank you for this recipe, amazing!

      Reply
    17. Jodi Graham says

      February 25, 2019 at 2:04 pm

      5 stars
      Mmmmm oh my gosh this looks delish! I love this kind of recipe, that’s so healthy and high in protein without meat! And this gives me a perfect excuse to use up the rest of my garam masala LOL!

      Reply
    18. Bryan says

      February 25, 2019 at 8:17 am

      I have had the chicken variety, but never chickpeas. It sounds like a excellent, meatless alternative and highly nutritious, too!

      Reply
      • Gareth says

        November 17, 2020 at 1:52 pm

        Tasty, but just missing something! Gonna try with coconut milk rather than water next time (and possibly some desiccated coconut) – and appreciate that this makes it more like a passanda!

        Reply
        • Lori Anne Haskell says

          March 08, 2022 at 8:12 pm

          I tried this with coconut milk instead of water and it was amazing that way.

          Reply
        • Emily says

          April 13, 2022 at 11:23 am

          4 stars
          I was going to recommend trying the same! I’d love to know if anyone tried with coconut milk because I think that would be a better liquid than the water!

          Reply
    19. Image Earth Travel says

      February 25, 2019 at 8:15 am

      Looks delicious!

      Reply
    20. Meghan & Melissa says

      February 25, 2019 at 8:06 am

      This looks great!

      Reply
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