Breville Test Kitchen

Chickpea Tikka Masala (Chana Masala)

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

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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

1Drain the chickpeas and rinse well.
2Combine the garam masala, coriander, cumin and cardamom in a bowl.
3Insert 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.
4Place 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.
5Add 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.
6Once preheated, place the pot in the oven and cook for 45 minutes.
7Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
8Top with the remaining yogurt and sprinkle with cilantro.