Tandoori Chana Masala (Indian North Indian Chickpea Curry)

Tandoori Chana Masala is a popular North Indian dish made by marinating chickpeas in spices and yogurt, then roasting them to perfection. The sauce is made with a blend of spices, tomatoes, and cream, which gives it a rich and creamy texture.

Ingredients

Protein

• 1 can (14 oz) chickpeas, drained and rinsed

Aromatics

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 inches ginger, grated

Spices

• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala powder
• 1 tsp amchur powder (dried mango powder)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt, to taste

Sauces

• 2 tbsp plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ghee or vegetable oil

Additional Ingredients

• 2 medium tomatoes, diced
• 2 tbsp tomato puree
• 2 tbsp heavy cream
• Fresh cilantro, for garnish
• Basmati rice, for serving

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Tandoori Chana Masala Sauce

Mix the following:

• 1/4 cup plain yogurt
• 2 tbsp lemon juice
• 1 tsp ghee or vegetable oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp amchur powder
• Salt, to taste

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Recipe Steps

1. Marinate Chickpeas

In a large bowl, whisk together the yogurt, lemon juice, ghee or oil, cumin powder, coriander powder, amchur powder, and salt. Add the chickpeas and mix well to coat. Cover and refrigerate for at least 30 minutes.

2. Roast Chickpeas

Preheat the oven to 400°F (200°C). Remove the chickpeas from the marinade and spread on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until lightly browned.

3. Make Sauce

In a blender or food processor, puree the tomatoes, tomato puree, heavy cream, ghee or oil, cumin powder, cor

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Generated time: 2026-03-10 05:00:51