the Breville Test Kitchen

Chickpea Tikka Masala (Chana Masala)

Name: Chickpea Tikka Masala (Chana Masala)
Cook time: 1800 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 3 x 15 oz cans chickpeas; 1 tbsp garam masala; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground cardamom; 2 oz ghee; 2 onions - finely chopped; 2 cloves garlic - minced; 1 tbsp finely grated ginger; ⅓ cup (3 oz) tomato paste; 3¼ cups (26 fl oz) tomato puree; 2 cups (16 fl oz) vegetable stock; 1 cup (8½ oz) plain yogurt - divided; ½ cup (4 fl oz) heavy cream; 2 bay leaves; 2 cinnamon sticks; 2 tsp kosher salt; 1 tbsp white sugar; 5 oz baby spinach; 2 tbsp chopped cilantro

This vegetarian take on the classic Indian dish is a rich and creamy tomato stew infused with aromatic spices and herbs. It’s an easy one pot dish that’s served topped with yogurt and cilantro.

the Smart Oven® Air Fryer Pro

Shop

1 hr total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

3 x 15 oz cans chickpeas
1 tbsp garam masala
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
2 oz ghee
2 onions
finely chopped
2 cloves garlic
minced
1 tbsp finely grated ginger
⅓ cup (3 oz) tomato paste
3¼ cups (26 fl oz) tomato puree
2 cups (16 fl oz) vegetable stock
1 cup (8½ oz) plain yogurt
divided
½ cup (4 fl oz) heavy cream
2 bay leaves
2 cinnamon sticks
2 tsp kosher salt
1 tbsp white sugar
5 oz baby spinach
2 tbsp chopped cilantro

Instructions

1
Drain the chickpeas and rinse well.
2
Combine the garam masala, coriander, cumin and cardamom in a bowl.
3
Insert the wire rack into position 8. Set the oven to Bake, Convection, 300°F, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.
4
Place a 5½-quart (10-inch) Dutch oven over medium-high heat. Add the ghee and onions and cook, stirring for 3 minutes, or until soft. Add the garlic, ginger and spice mix and cook, stirring for 1 minute, or until fragrant.
5
Add the tomato paste and cook, stirring for 1 minute. Add the chickpeas and stir to coat. Stir in the tomato puree, stock, yogurt, cream, bay leaves, cinnamon, salt and sugar and bring to a boil. Cover.
6
Once preheated, place the pot in the oven and cook for 45 minutes.
7
Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
8
Top with the remaining yogurt and sprinkle with cilantro.