Origin Chickpea Tikka Masala

A plant-based twist on the beloved Chicken Tikka Masala, this version is rooted in Indian-inspired British cuisine. Chickpeas replace the meat, soaking up the robust, spiced tomato-cream sauce perfectly.

What I Love About This Recipe

It’s protein-packed, budget-friendly, and incredibly filling. The chickpeas absorb all the masala goodness, making each spoonful thick, rich, and satisfying — even for meat-lovers.

Also Read : Coconut Lime Fish Soup

Chickpea Tikka Masala

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 1 tbsp oil or ghee

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• 1–2 green chilies, chopped (optional)

• 1 tbsp garam masala

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• 2 tbsp tomato paste

• 1 can (400g) diced tomatoes

• 2 cans (400g each) chickpeas, drained and rinsed

• ½ cup coconut milk or heavy cream

• Salt, to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or naan, for serving

Directions

• Heat oil in a pan over medium heat. Add onions and cook until soft and golden.
• Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
• Stir in garam masala, cumin, paprika, turmeric, and chili powder. Toast the spices for 30 seconds.
• Add tomato paste and cook for another minute.
• Pour in diced tomatoes. Simmer for 8–10 minutes until thickened.
• Blend the sauce if you prefer a smoother texture (optional).
• Stir in chickpeas and coconut milk or cream. Simmer for 10–15 minutes, letting flavors meld.
• Taste and adjust salt. Garnish with chopped cilantro.
• Serve hot with rice or warm naan.

Notes

• For extra richness, add a spoonful of butter before serving.
• Add spinach or peas for a veggie boost.
• Make it vegan with coconut milk and oil instead of cream or ghee.

The post Chickpea Tikka Masala appeared first on RecipeWikki.

Origin Chili Garlic (Homemade) Paneer

Chili Garlic Paneer comes from the popular Indo-Chinese cuisine, which blends traditional Indian ingredients with Chinese cooking techniques and bold, spicy flavors. It’s a go-to dish in Indian restaurants and street food stalls.

Why You’ll Love This Recipe

This recipe balances heat, garlic, and tang perfectly. The paneer stays soft inside but gets a crispy, spicy coating outside. It’s ideal for dinner parties, snacks, or anytime you want a flavorful, meat-free treat.

Also Read : Strawberry Shortcake Ice Cream Cake

Chili Garlic (Homemade) Paneer

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

413

kcal

Ingredients

• 250g paneer, cut into cubes

• 2 tbsp oil

• 1 tbsp cornstarch

• 1 tbsp all-purpose flour

• 4–5 garlic cloves, finely chopped

• 2 green chilies, finely chopped

• 1 medium onion, sliced

• 1 bell pepper, sliced

• 2 tbsp soy sauce

• 1 tbsp chili sauce (adjust to taste)

• 1 tsp vinegar

• 1 tsp sugar

• Salt to taste

• Fresh coriander or spring onions for garnish

Directions

• In a bowl, toss paneer cubes with cornstarch and all-purpose flour until evenly coated.
• Heat oil in a pan and shallow fry the paneer cubes until golden and crispy. Remove and set aside.
• In the same pan, add a little more oil if needed and sauté garlic and green chilies until fragrant.
• Add sliced onions and bell peppers; stir-fry for 2–3 minutes until just tender but still crunchy.
• Mix in soy sauce, chili sauce, vinegar, sugar, and salt. Stir well to combine the sauce.
• Add the fried paneer cubes back into the pan and toss to coat everything evenly with the sauce.
• Cook for another 2 minutes to let the flavors meld.
• Garnish with fresh coriander or spring onions and serve hot.

Notes

• Adjust chili sauce based on how spicy you want it.
• You can bake or air-fry paneer for a healthier version.
• Serve with fried rice, noodles, or as a standalone appetizer.

The post Chili Garlic (Homemade) Paneer appeared first on RecipeWikki.