Why You’ll Love This Recipe
Indian food is absolutely my #1 comfort food, especially warm, spicy tikka masala. This recipe is restaurant quality at home and is perfectly seasoned, amazingly flavorful, and vegetarian! This vegetarian version of tikka masala swaps out the chicken for chickpeas, which are just as filling and so easy to cook. Even committed carnivores will go crazy for this recipe. We used a couple of easy tricks and ingredients to make this recipe taste just like it came from your fave Indian restaurant. You won’t believe how delicious it is!
Chef’s Tips
To make chickpea tikka masala vegan, swap out the butter for vegan butter or a neutral oil (like vegetable or avocado) and use 1 cup plant-based half and half instead of the dairy version. We love Ripple half and half, but you can also use pure coconut cream (the solid part of a can of coconut milk) if you prefer. The fenugreek leaves are optional, but they really make this recipe taste more like restaurant-quality. You can find it online here or here if you’re unable to find it at the grocery. Don’t buy fenugreek seeds by mistake! They’re different!
What Makes This Recipe So Good
The key to restaurant quality taste is caramelization. First, we caramelize the onions. Don’t skip it! Caramelizing the tomato sauce and tomatoes in step 4 is equally as important. This takes the tomato-y edge off and takes your tikka masala from “homemade” tasting to professional quality. Trust me, you will be amazed if you follow both steps!
What is Ginger Garlic Paste, and Why Do We Love It?
Garlic ginger paste is a must if you cook Indian food. You can buy it premade, but it’s so easy to make, and it will last up to 6 months! Here’s how to make ginger garlic paste at home: To a skillet over medium heat, add 1 deseeded jalapeno, 1 1/2 tablespoons grated fresh ginger, and 5 cloves of garlic, then reduce the heat. Cook, stirring occasionally until the mixture turns a nice medium brown, almost toffee colored. This will take about 20 minutes. Add a little water here and there if the mixture is sticking. Keep it in the fridge for 2-3 weeks, or freeze it for it to last 6 months.
More Indian Recipes You’ll Love
Best Chicken Tikka Masala Recipe (Restaurant Style) Instant Pot Dal Quick Creamy Vegan Coconut Chickpea Curry The Best Instant Pot Chicken Tikka Masala (Whole30, Paleo, Low Carb) Easy Golden Milk Paneer Tikka Masala
