Can I just say, “Oh my gosh?” It was probably over 10 years ago that I first tried Indian food. Let’s just say I wasn’t well versed in ethic cultures or their food. Since that moment in time, I’ve been hooked. As a matter of fact, I would say that Indian is one of my favorite go to foods. Lately, i’ve had a desire to prepare Indian cuisine, and I’ve search and tried quite a few recipes.
Recently, I had guests and decided to serve a few Indian dishes. Of the three I served, this one stole the show. Frankly, I think it’s the heavy cream combined with the spices that give this dish an A+ . Everyone agreed this is a keeper. I found there to be a lot of sauce, which I like. But if you prefer less sauce, just add more chickpeas.
Chickpea Tikka Masala
Ingredients:
4 TBSP clarified butter
2 small onions, finely diced
1 ½ TBSP garlic, finely grated
1 TBSP ginger, finely grated
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 oz can tomato sauce
1 tsp ground red chili powder
1 tsp pink salt
1 ¼ cup heavy cream
2 14 oz. cans chickpeas, rinsed and drained
¼ cup water
4 TBSP fresh cilantro for garnish
Directions:
Melt clarified butter in a medium sized pot over medium heat. Add onions and sauté until soft.
Add garlic and ginger. Continue to saute for 1 minute until fragrant, the add garam masala, cumin, turmeric and coriander. Stir for about 20 seconds, until fragrant.
Pour in the tomato sauce, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown/red color.
Stir in cream and chickpeas. Continue cooking until sauce is thick and bubbling. Add water, if needed to thin.
Garnish with cilantro and serve over rice.