Chickpea Tikka Masala (Chana Masala)
Breville Test Kitchen

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
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr total time

30 mins active time


Serves 4



  • can chickpeas icon
    3 x 15 oz cans chickpeas
  • garam masala icon
    1 tbsp garam masala
  • ground coriander icon
    2 tsp ground coriander
  • ground cumin icon
    1 tsp ground cumin
  • ground cardamom icon
    ½ tsp ground cardamom
  • ghee icon
    2 oz ghee
  • onion icon
    2 onions

    finely chopped

  • clove garlic icon
    2 cloves garlic


  • finely grated ginger icon
    1 tbsp finely grated ginger
  • tomato paste icon
    ⅓ cup (3 oz) tomato paste
  • tomato puree icon
    3¼ cups (26 fl oz) tomato puree
  • vegetable stock icon
    2 cups (16 fl oz) vegetable stock
  • plain yogurt icon
    1 cup (8½ oz) plain yogurt


  • heavy cream icon
    ½ cup (4 fl oz) heavy cream
  • bay leaf icon
    2 bay leaves
  • cinnamon stick icon
    2 cinnamon sticks
  • kosher salt icon
    2 tsp kosher salt
  • white sugar icon
    1 tbsp white sugar
  • baby spinach icon
    5 oz baby spinach
  • chopped cilantro  icon
    2 tbsp chopped cilantro


  • 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.
Main course
Gluten Free

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