Chickpea Tikka Masala

Name: Chickpea Tikka Masala
Cook time: 18 min
Yield: 4 servings
Ingredients: 240 g basmati rice rinsed; 360 ml water for rice; 2 g salt divided between rice and sauce; 20 ml neutral oil divided; 120 g yellow onion finely diced; 10 g fresh ginger minced; 3 cloves garlic cloves minced; 30 g tomato paste; 6 g garam masala; 3 g ground cumin; 3 g ground coriander; 1 g ground turmeric; 0.5 g cayenne pepper; 400 g crushed tomatoes; 120 ml water for sauce; 480 g cooked chickpeas drained and rinsed if canned; 6 g salt divided between rice and sauce; 5 g sugar; 1 g black pepper freshly ground; 120 g plain yogurt; 15 ml lemon juice; 10 ml neutral oil divided; 10 g fresh cilantro chopped; 80 g cucumber thinly sliced, for garnish

This main course keeps the chickpeas as the centerpiece and builds a fast tikka-style sauce in one pan while rice cooks alongside. The sauce is layered with onion, ginger, garlic, tomato paste, spices, and yogurt for a rich but weeknight-friendly result.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

240 g basmati rice rinsed
360 ml water for rice
2 g salt divided between rice and sauce
20 ml neutral oil divided
120 g yellow onion finely diced
10 g fresh ginger minced
3 cloves garlic cloves minced
30 g tomato paste
6 g garam masala
3 g ground cumin
3 g ground coriander
1 g ground turmeric
0.5 g cayenne pepper
400 g crushed tomatoes
120 ml water for sauce
480 g cooked chickpeas drained and rinsed if canned
6 g salt divided between rice and sauce
5 g sugar
1 g black pepper freshly ground
120 g plain yogurt
15 ml lemon juice
10 ml neutral oil divided
10 g fresh cilantro chopped
80 g cucumber thinly sliced, for garnish

Instructions

Start the rice first: combine the rinsed basmati rice, 360 ml water, and 2 g salt in the saucepan. Bring to a boil over high heat, cover, reduce to low, and cook for 12 minutes without lifting the lid. Water is absorbed and the rice looks tender with steam holes on top.
While the rice cooks, heat 20 ml oil in the skillet over medium heat. Add the onion and cook for 3 minutes until softened. Add the ginger and garlic and cook for 30 seconds, stirring constantly. Onion is translucent and the garlic smells fragrant, not browned.
Stir in the tomato paste, garam masala, cumin, coriander, turmeric, and optional cayenne. Cook for 1 minute to toast the spices, then add the crushed tomatoes, 120 ml water, chickpeas, remaining 6 g salt, sugar, and black pepper. The sauce is evenly colored and the chickpeas are submerged or mostly covered.
Simmer the sauce uncovered for 6 to 7 minutes, stirring once or twice, until it thickens and coats the chickpeas. Turn off the heat and stir in the yogurt, lemon juice, and remaining 10 ml oil. The sauce is glossy and lightly creamy, not curdled; the chickpeas are hot through.
Fluff the rice with a fork. Spoon the chickpea tikka masala over the rice, then finish with cilantro and, if using, cucumber. The dish is hot, aromatic, and ready to serve with distinct grains of rice and a thick sauce.