the Breville Test Kitchen
Chickpea Tikka Masala (Chana Masala)
the Smart Oven™ Air Fryer Pro
1 hr total time
30 mins active time
Easy
Serves 4
Ingredients
Measurements:
3 x 425 g cans chickpeas
1 tbsp garam masala
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
55 g ghee
2 onionsfinely chopped
2 cloves garlicminced
1 tbsp finely grated ginger
⅓ cup (95 g) tomato paste
3¼ cups (780 ml) tomato puree
2 cups (480 ml) vegetable stock
1 cup (240 g) plain yogurtdivided
½ cup (120 ml) heavy cream
2 bay leaves
2 cinnamon sticks
2 tsp kosher salt
1 tbsp white sugar
140 g 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, 150°C, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 4
Place a 5.3 liters (26cm) 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.