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Toasted chickpeas dunked in creamy tomato authentic tikka sauce to make this easy restaurant-style healthy chickpea tikka masala.
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4.66 from 29 votes

Vegetarian Chickpea Tikka Masala

Toasted chickpeas dunked in creamy tomato tikka sauce to make this authentic and restaurant-style healthy chickpea tikka masala.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch / Dinner, Main Course
Cuisine: Indian, Indian Inspired
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 4
Calories: 268kcal


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


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.



  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.


Calories: 268kcal