Chana Tikka Masala: The vegetarian counterpart of the popular chicken tikka masala dish is chana tikka masala. Roasted chickpeas are cooked in a delightful tikka masala sauce in this dish. The chana tikka masala gravy is similar to the chicken tikka masala gravy, having a tomato basis and a spice combination.
It’s finest served with rice or naan and topped with fresh coriander leaves. Prepare this delicious curry for a filling dinner and enjoy! Without further ado, let’s get started.
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Chana Tikka Masala: Ingredients
- For roasted chana:
- 1 cup Chana
- 1 tsp Lemon juice
- 1 tsp Haldi
- 1 tsp Red chilli powder
- 1 tbsp Oil
- to taste Salt
- For masala sauce:
- 1 Onion, chopped
- 2 Tomatoes, chopped
- 6 Cashew nuts
- 1/2 inch Ginger, grated
- 2 Garlic cloves, minced
- 1.5 tbsp Oil
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala
- 1/2 tsp Sugar
- 1 tsp Red chilli powder
- 1/2 inch Cinnamon stick
- 3/4 tsp Poppy seeds
- 1/2 tsp Saunf
- 2 Black peppercorns
- 2 Elaichi
- 1/2 tsp Cumin seeds
- For garnishing:
- Coriander leaves, chopped
Method
In a mixing dish, combine chana (chickpea), haldi, red chilli powder, salt, lemon juice, and vegetable oil. Toss well to evenly coat the chickpeas with the masalas.
Heat some oil in a pan and add the marinated chana. Cook for 4-5 minutes, or until they are slightly charred.
Now we’ll make the tikka masala sauce. In a separate pan, combine the oil, onion, tomatoes, cashew nuts, ginger, garlic, and all of the spices. Cook them until they are tender.
Let the sauce to cool after it has finished cooking. Add to a mixer grinder and blend until smooth. (At this point, you can also add some water).
Return the paste to the pan and bring it to a boil. Mix in the roasted chana well.
Cook for 1-2 minutes before adding the fresh coriander leaves. Serve immediately!
Also Read: Boiled Chana Toast: Make this healthy recipe for breakfast
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