Chickpea Tikka Masala and homemade naan

Try it!

All you need to prepare this rich, aromatic & creamy sauce are a few simple ingredients, one pot and less than half an hour!

Tikka Masala makes a wonderfully creamy, super aromatic and full of flavor, easy to prepare dinner.
In this recipe I added chickpeas but the sauce itself makes a great base for other meals. Therefore I always make more of it and freeze it in portions for later. It tastes great with roasted vegetables, baked potatoes, tofu, tempeh or with the addition of beans or lentils.
I usually blend it smooth, but it’s totally up to you. You can enrich the sauce by adding other vegetables, like fresh spinach, kale, peas, green beans, zucchini, eggplant, pineapple, potatoes, carrots, cauliflower …

SEE ALSO : Sautéed savoy cabbage with chickpeas and cherry tomatoes

What to serve Tikka Masala with?

Like most Indian dishes, Tikka Masala tastes great served with naan, pita bread or basmati rice. You can also serve it with roasted potatoes, couscous, bulgur, pasta or any green salad.
I often make my own naan – it’s easy to prepare and requires only flour, water, yeast and olive oil.

homemade vegan naan

Homemade naan

INGREDIENTS [ yields 8 naan ]
2 cups wheat flour
1 cup warm water
1 tsp dried yeast
½ tsp of sugar
a flat teaspoon salt
1 tbsp olive oil

1. Dissolve yeast and sugar in warm water.
2. Add oil, flour and salt. Stir until the ingredients are combined and knead, sprinkling lightly with flour so the dough does not stick to the kitchen counter and your hands, for a few minutes.
3. Transfer the dough back into a bowl, cover with a clean kitchen towel and set aside, at room temperature for 2 hours. During this time, the dough will rise, become fluffy and full of air bubbles.
4. Take it out of the bowl and form a dough ball again. Divide into 8 parts. Shape each part into a small ball, place on a floured tray and cover with a kitchen towel. Let it rest for 30 minutes.
5. The dough will grow slightly again. Use a rolling pin [ or wine bottle ] to roll the pieces out into a round or teardrop shape.
6. Place naan one by one on the dry, preheated frying pan or on a flat griddle, if you have one and cook on both sides for a minute or two.
You can brush naan with olive oil, vegan butter, sprinkle it with spices, herbs or sesame seeds.

Nutritional value – 1 naan
160 kcal | Carbohydrates 31.5 g | Protein 4.3 g | Fat 1.6 g | Fiber 3.5 g

Vegan Tikka Masala

How to prepare Tikka Masala?

The best part of this recipe is its simplicity!
All you need is a can of tomatoes, coconut cream and a few aromatic spices: garam masala, cumin, turmeric and coriander.
Tikka Masala is super easy and ready in no time. I like to serve it with naan or over basmati rice.
You can also add an aromatic oil – to prepare it, gently fry the coriander, cumin, mustard and fenugreek seeds in a tablespoon of oil and drizzle over tikka masala.

Chickpea Tikka Masala

Servings 4 servings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • cooking pan or pot
  • blender


  • 14 ounce can of tomatoes
  • 14 ounces water or broth
  • 10 ounces chickpeas cooked or canned
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 clove garlic whole, pealed
  • 1 tsp garam masala
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp coriander
  • ½ tsp chili flakes optional or to taste
  • salt to taste
  • 4 tbsp coconut cream
  • parsley or cilantro optional, to serve


  • Sauté the onion and a whole clove of garlic in a little oil. Add all spices and cook for a few seconds, stirring. 
  • Pour in canned tomatoes and water [ you can use broth if you have one on hand ]. Season to taste with salt and simmer, on low heat for 15 minutes.
  • Add coconut cream and set aside to cool down a little. Carefully transfer the sauce to a blender. Working in small batches is safer, as to much hot sauce can overflow [ you can also use a hand blender ].
  • Pour the sauce back into the pot. Add the chickpeas and cook for an additional 5 minutes.


A portion of tikka masala:
177 kcal | Carbohydrates 16 g | Protein 6 g | Fat 9.3 g | Fiber 3.5 g
3½ ounces of sauce without chickpeas:
Energy value of 62 kcal | Carbohydrates 2.8 g | Protein 1 g | Fat 5 g | Fiber 0.2 g
Course: Main Course
Cuisine: Indian
Keyword: chickpeas, coconut cream, easy, garam masala, gluten free, tomatoes

How to store and reheat chickpea Tikka Masala?

Make sure to let the sauce come to room temperature. Then store in the fridge, covered for 3 – 4 days or freeze it for up to a month.
To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ].
For a bigger batch, just pour it back into the pot and warm it up on the stovetop.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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