1CupMilkreplace with coconut milk for the Vegan version
2tablespoonYogurtreplace with coconut cream for Vegan version
1tablespoonCornflour
3tablespoonSalt
1teaspoonBlack Pepperfreshly grounded
2tablespoonSugarany kind
1tablespoonCilantrochopped
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INSTRUCTIONS
Make a Yogurt and Cornflour mix with Yogurt, Cornflour, 1 teaspoon Cayenne, 1 teaspoon Garam Masala Powder. Add Salt and Pepper as per your taste and stir well into a smooth mix. (Replace Yogurt with Coconut Cream for Vegan Version)
Drain the Chickpeas, cool them down, and marinate them with Cornstarch mix
Sear the Chickpeas in the grill pan with some canola oil over medium-high heat for 4-5 minutes. Allow them to get charred properly and keep them aside.
Now heat olive oil in the Instant pot in the saute mode, and sear the garlic, ginger, onions along with turmeric powder, salt, sugar (or maple), and freshly ground black pepper.
Add the chopped tomatoes (or canned Tomatoes), and cook until it turns mushy. Add Vegetable Broth to make it mushy and saute for at least 2-3 minutes. Add the Chickpeas and cook for 3-4 minutes.
Add the Garam Masala to this and mix well. Finally, add the Coconut milk along with the leftover Vegetable broth and allow it to boil.
Add a pinch of ground cinnamon & ground nutmeg and mix well. Top with some freshly chopped Cilantro.
Notes
replace milk with coconut milk for vegan version and yogurt with coconut cream for a vegan version. The quantity shall remain the same.
Nutrition
Nutrition Facts
Chickpea Tikka Masala
Amount Per Serving
Calories 363
* Percent Daily Values are based on a 2000 calorie diet.
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