I finally found something today at the grocery store called Garam Masala curry paste. just a reminder for home cooks needing spices: if you have a health food store near you, they probably have MOST of the spices you need, in bulk, at a fraction of the cost of supermarket, prepackaged spices at rip-off prices :) reuse old spice bottles or invest in a few new ones. It’s fresh, Greek 2% and I marinated it overnight (last time I didn’t). The closest (not same) I could come to taste from my spice jars is Mace. the spaghetti squash before and knew it would compliment these Indian dishes even though its “Moroccan”. As always I am grateful for your gorgeous blog. Thanks. I used a mixture of canned and fresh tomatoes and it worked well. Thanks for my delicious dinner (turned lunch today) :-). Made this today and it was SO good! Preheat your oven to 425 degrees. omg, thank you for this recipe. No Indian grocery stores in my neck of the woods, but I buy all my spices (and lentils and beans) at the natural food store. Invest. I am such a big Indian food fan and totally agree with you on the affordability of it. Do I need to rub the “skin” off the chickpeas of using canned ones? I have an additional ingredient/variation you may want to try… I substitute the traditional ingredient of spinach in some variations with kale. [Note: This dish was previously, incorrectly called “Chicken Tikka Masala.”], In February, I fell into an I Miss GBBO rabbit hole (my interest waned when Mel, Sue and Mary Berry left, although perhaps it’s my loss) and found myself on Chetna Makan, the talented semifinalist from the 2014 season’s YouTube page, watching her make her mom’s chicken curry. Don’t think the extra water ended up being necessary. Super filling. If it was a spice, do you think the paste would work? I will be doing this again! Whatdyathink? I made this the other night and found the chickpeas hard (I had to use canned ones due to a lack of availability of groceries as I live in South Korea). And I will def try Chetna’s recipe. I actually have amchoor powder! I have to agree with Upma – amchoor is an amazing spice! Do you think I could replace the lemon juice with some of the diluted tamarind? I added the cauliflower with about 15 min cook time remaining and the texture was perfect. This looks great! On a positive note, I also made the punjabi lentils to go with it and they’re delicious. Thanks! My husband isn’t the biggest fan of vegetarian meals but this is just so hearty! No such luck. I have a hard time regulating spice in dishes like this since peppers can all turn out so differently. I’m trying to serve one dinner a week that is completely vegan, and this fit the bill perfectly! Normally I use Patak’s, which is super delicious, but this time I rounded up the spices and made your chana recipe. Can you suggest a non dairy sub for yogurt. Made this yesterday! My pepper grinder does not work well with just 2 teaspoons of spices…. Heat oil in a large skillet. I wonder if throwing in a little Greek yogurt (as I do for the rogan josh) may add that little sour note you were after. Deb, I love your site! Though it brought on the Fists of Fury from the little one. I have made it twice and it is much better with thighs than breasts. Because I know you are a food nerd (and I say that in the most complimentary sense possible), for more on the use of the word curry you might enjoy the episode of the Sporkful where Madhur Jaffrey and Priya Krishna discussed this (amongst many other delicious and interesting things). But then, there are as many versions of this dish as there are the number of people cooking it! I am making this again and hopefully will remember the 2nd onion (lol!) I added Tamarind paste, too, and no mango powder. If it does, you can strain out major pieces, this sounds weird, but wisk in a little butter. The instructions were perfect. My husband has already requested that I make this for a carry in at his work next week. We do yogurt, raisins, and peanuts. I have made this recipe many, many times. I love Indian food, but rarely eat it out since it can be so heavy. * About the name/name change: Makan called the recipe chicken curry, but I had taken the liberty of calling it what I believed to be the full dish name: chicken tikka masala, because I’d read mixed things about the word “curry” (more here on why, but it’s basically it’s catch-all term that doesn’t mean a whole lot). Many compliments on the chana version at the potluck Lemon juice added a nice kick. I’m sorry. Dear sir, My punjabi mother’s recipe is virtually the same as this one. Hey Deb, thanks for that slow cooker idea for chick peas. Also one tying that helps in thickening the curry ( if you only want to eat it with bread) is by taking a tablespoon of cooked chickpeas and smashing them with a spoon and then adding them back to the gravy. Egg Salad with Pickled Celery and Coarse Dijon. Whoa. I really like this recipe. They were edible but not perfect. and always order Chana Masala from Earthen Oven on the UWS so I’m excited to finally have a good recipe for it. I just cooked a batch of chickpeas yesterday! Turns out I could have skipped it altogether since my god this is spicy. Any solutions? This is not chicken tikka masala nor a proper butter chicken. Regardless, it was delicious. Great recipe. You’re spot on with the sourness. In this case, you can hold back the 1/2 cup water until you’re sure you need it. This was amazing, and under the circumstances, even better! Based on watching Chetna’s video, I should’ve cooked my onions and tomatoes much longer or at a higher heat level to get such brownness (even though I well exceeded the time listed in the recipe). Just okay. I made this last week and it was amazing. Thank you! You can make it yourself with what you have at home. B. i have loved your recipes for years and have made 100’s of them, but i love you even more now that i know you have a GBBO obsession, as i do as well! Thanks for sharing this recipe. Next time though! god. Sub in kidney beans instead of chickpeas for example. I have traditionally used crushed tomatoes when making curries, but given what Deb said in the preamble I think I should give it a go with fresh tomatoes. I made this for dinner tonight. I used beef steak tomatoes which were more watery than romas. I made the recipe exactly as it was written and I wouldn't have changed a thing. Looks good. Thanks, Deb!! So… this vegetarian substitution didn’t work out for me. They have everything! Here’s my suggestion: do it. This is a great recipe! I have sweet paprika, will that work? This was fantastic, smitten kitchen does it again! I’ll probably use it here too instead of the recommended coconut cream, allowing me to avoid the terrifying Trader Joe’s parking lot. Thanks for the recipe. With this one I had to actively stop myself from eating the whole thing. I’ve got everything but the chicken in the house. and so easy! Also, yes you are missing out not having watched the latest seasons of GBBO. I used to make channa masala at home but in a different style. I just got back from a trip to India; the food that you get there is so different from what Indian restaurants in the U.S. typically serve. But that might be helpful to those outside NY. Carolina rice makes these two varieties. Wouldnt it be easier just add 4 toasted and ground teaspoons of cumin seeds? I’ve made this recipe a few times now and I made a few modifications that worked better for me :) I soaked the chickpeas overnight and then cooked them on low in the crockpot while I was at work. I can see you have covered a few Indian dishes, but could not find any Paneer dish. Also used ground ginger instead of fresh for the same reasons. I served this with brown basmati rice and a dollop of strained yogurt and got raves. Whatever this is called, it was delicious. I am now extra soupy glad that you posted this. She said that either whole or crushed are preferable, for this reason. Now I have a great reason to use it/keep storing it in my pantry! Last time I made the cake on Tuesday and kept it in the fridge until Saturday when I was able to make the bailey’s buttercream frosting and serve. Using the word “curry” is totally fine as its a large and generic name. Using fresh tomatoes was key – ours weren’t that fresh, but they still tasted really good in the finished dish. Can’t tell if that’s an error, or if you really did double the cumin and use two different types. I just don’t want it overpowered with such a fragrant spice :/. It was really good with dinner last night, so i planned on keeping the recipe around. Through her language Kathy erases the Indian-American experience. I used to stick to a different chana masala recipe but wanted to try something new, and this one is delicious! 1/2 cup dry Marsala. I just wonder…why is cumin 2x on the list of ingredients? And plenty for me to freeze in portions for nights when I want my Indian fix and can do something else for DH. @Kate and CJ #16 and 54: My craving for Indian food has now intensified! Thanks for this recipe – gonna have to try it. This is almost identical to the way my two female cousins and I all make this dish! Cooking the base flavors deeply and layered helps build a foundation that makes even a 6-pack of chicken thigh cutlets from the grocery store taste like something you’ve toiled over all day. I made a fig batch and put it in the fridge, hoping that my family would heat it up and have some nice meals during the week. Used about 1 c. whole wheat flour and 3/4 c. white; added water to form a soft, not-too-wet dough; parceled dough out into small balls; dunked each in whole-wheat flour; rolled ’em out into thin discs; heated them in a hot iron skillet, and drizzled the top of each with oil. Super kudos to you for instinctively knowing to substitute your lack of amchoor with lemon. Just made this chana masala recipe and it was fantastic. just made this tonight and it was delish- a perfect dish for a blustery, snowy day. I hate canned chickpeas, but think everything is better stewed with tomatoes. Love the backstory. Lisa — Are they old? Chicken tikka masala implies making tikka (a seasoned, baked protein— traditionally in an Indian clay oven called a tandoor; in home kitchens in the oven) and then putting the cooked meat in a gravy. What is it? . I will definitely make it again! I’ve been making Madhur Jaffrey’s Very Spicy Delicious Chickpeas for decades, and always add half the recommended chickpeas (so, increasing the tomato ratio, like you). That’s how my favourite Indian take-away does it, and I’ve adopted it at home as well. Yum. We always double it, because the leftovers might be even better. I cooked this last night & it was so easy and entirely delicious Made this last night in self-isolation for two adults and teenage boy. I also almost doubled the garlic & ginger. And I may or may not (read: may) have made the smooth hummus three times this week. To #243, Jonathan, who found the chickpeas hard: You gotta keep cooking ’em! Thank you for once again providing a great recipe. Oh, we also omitted the cayenne. Notify me of follow-up comments by email. Such a tasty recipe and I will keep this in my folder. I’ve been following Bon Appetit’s “Perfect Pot of Rice Recipe” these days and used it for the jasmine rice to go with this recipe: Chicken tikka masala, this is not. A couple of people asked for tomato substitutes: tamarind paste works almost as well. She calls it “Sour Chickpeas” and she uses 4 T. of lemon juice for the sour element. They loved it! We served it, as always, with my favorite Indian-Spiced Potatoes and Cauliflower, some long-grained rice, wedges of toasted store-bought onion flatbread and oh, this too: I was digging in the fridge and came across the remaining Toasted Cumin Crème Fraîche from last month’s Black Bean Soup and whisked it into some whole milk yogurt for a delicious raita-like compliment to the chickpeas. Would you have a guess as to how many times I should multiply this recipe to feed 200ish people? Due to staying healthy, I put it over Brown basmati rice. Delicious but what would cause my sauce to curdle? Can’t wait to try it out. I followed the recipe exactly and my whole family loved it. Thank you! The cauliflower simmered for about 45 min but still was aldente. oh. I rue my gluten intolerance afresh!!). I have perpetually tardy friends, so dishes that can hold for a bit are a must. Could you change this recipe to make it a fish curry? Yum, yum, yum! The one thing I would change is to cook the onion longer than 5 minutes, as it was not done at that point – took about 10. Next time I’ll add more cayenne probably… I’m sure the stuff I have is weak… But thanks for the delicious recipe! It is now a family favourite. Not as good as what I get at my neighborhood Indian place but for homemade, this was top notch. Then add in the chana dal and simmer, adjust seasonings, and serve with rice or chapatis. Eight years ago: Apple Pie Cookies Stephanie — 1. You can even serve it with Jasmine rice. My sister made this for me the other week and I have been CRAVING it since! As I recall, those chickpeas have more of a sweet spice flavor (think cinnamon) and little or no tomato. 1 1/2 tablespoons olive oil. Made this without the amchoor powder a few weeks ago, and again today, this time with the amchoor powder, both times it turned out wonderful, but I deffinitly like the extra flavor the amchoor adds. Thanks for answering, the jalapeno, amchoor, and garam masala (I’m out of it) are going on the shopping list for next week. Definitely going to be in my regular dinner rotation. I thought it tasted a bit too cumin-y, so I might just go for a 1/4 tsp next time. I made it and there was enough to share, and the lucky ones I gave some to just raved about how tasty it was. 1/2 teaspoon salt Thank you for reporting back and I’ll be making this tomorrow night! I’m not sure what marinading the cheese in yogurt would do (if anything). It adds a whole new dimension to it. Love your site so much. But I’ve had similar problems finding the perfect Chana masala. I have failed miserably in my attempts to make Indian dishes, even with the assistance of a lovely couple who took the time to introduce me to amchur as a key component to their home cooking and proceeded to step me through the preparation of one of the best meals I’ve ever had. I made this and both my picky eaters (15 months and 4 years) devoured it! So thanks for directing me to that site, and yum! i used what spices i had, added lemon zest and ginger powder to punch up the sourness, and it was great! I love Indian food. Yes, I do like a moderate bit of spice—if it helps give you any context, I have 6 or so different kinds of hot sauce in the kitchen. But it sounds like a great idea. Tikka, curry, sauce, gravy – does it really matter that much? I used organic full-fat plain yogurt from Costco. Thank you for this recipe. I like having what feels like fresh veggies on top of the tomato onion sauce. I am really surprised by the vitriolic comments left by my fellow country-men/women, all for a recipe that clearly cites the source and makes ABSOLUTELY NO claims of authenticity. Also added ghee (clarified butter) at the very end, which really did the trick – imbuing it with rich depth. Great flavor. Any dessert suggestions to pair with Indian? delish. I’ll tell you tomorrow … A thousand thanks. This is excellent. This morning I went to my farmer’s house to buy him a nice chicken for tomorrow. Your email address will not be published. Been looking to make Chicken Tikka for a while! Putting the shopping list together now. Thank you for this clear explanation! AMAZING. But the new folks are lovely and it really does have that same wonderful feel about it. I read mixed things about the word “curry,” which can be confusing — more here on why, but it’s basically it’s catch-all term that doesn’t mean a whole lot.”. I LOVE Indian food but always struggle remember which dish I like most and why because I can’t figure out the differences from the simple descriptions in menus. Thank you. That’s how my mother makes it. Luv, luv, luv all the pics! and am not a baker, but have been trying… In any case, Chetna has been my favorite baker and I was delighted to see she has a website, and it looks like a book or two. You are a true professional. I forgot one of the key ingredients and this still cake out delicious. Of course, my boyfriend never knows what it’s actually called, but loves it so much. I’m making this! So good! I’m not prone to commenting on such things, but I felt that as I have been making this chana masala for 4 years I should at least have the courtesy of saying thank you. my new go to! I made this today and it’s delicious. 1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom) 1/2 cup (50 grams) finely grated parmesan cheese. the cooking time was a little longer for me than what is listed here…did anyone else have that experience? We swapped the chicken for 2 cans of chickpeas and it was great! And then, maybe this is the hugest cop-out, but I bet, someone in your family has scaled dishes for weddings before and might be able to make suggestions. Thank you so much! Wow. In the end, I felt I was eating a big bowl of cauliflower – and not in a good, roasted, bronzed, flavorful. Dried chickpeas — I used a 1 pound package. And last but not the least, I absolutely love this blog. Made it a couple of weeks ago and it was delicious! Hi there, I don’t have any yoghurt or coconut cream in the pantry and all the shops are closed! The best recipe ever!! Indians actually do it curry most days. My brother, who is extremely picky and likes to critique my cooking – loved it! I also used a little more water since it felt a little too dry to incorporate the ingredients well, and simmered about 20 minutes rather than 10 minutes to get back to correct texture. so, thank you. Do make sure to scrape the bottom well when you’re done sautéing, or the “burn” notice may come on. Because I’ve tried lots of recipes and still haven’t found the one…so I make Indian and make my husband pick up garlic cheese naan from our favorite restaurant on his way home from work. I’m an Indian and your recipe sounds very close to the one I’ve grown up loving. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Oct 14, 2019 - [Note: This dish was previously, incorrectly called “Chicken Tikka Masala.”] In February, I fell into an I Miss GBBO rabbit hole (my interest waned when Mel, Sue and Mary Berry left, al… We dug out some of my old baby pictures — it turns out he’s only got his mama to blame for this. Marvelous! OMG, I love this recipe so much! Hello, I make channa masala almost the same way as you listed – with the following modifications. 2 tablespoons minced fresh parsley leaves (optional, for garnish) Pat chicken dry … Although some try to also sell Southern Indian cuisine, they usually fail. Do you think you could replace this with cauliflower? My husband said the dish was “restaurant quality”, which given that I have no experience with Indian home cooking, I will take as a compliment. A Madhur Jaffrey recipe, with a little tweaking, was exactly what I kept hoping to find in the pot after cooking my way through onion, garlic, ginger, hot peppers and a very long list of spices but had yet to find: chickpeas in the center field, untimid flavor and a sour punch that both comforts you on a brittle 25 degree day but also wakes you from hibernation. Alas, the general flavor profile of Indian food is one DH#2 simply doesn’t enjoy, much as I have tried. It was really delicious. I’m thrilled to finally have a good recipe for it at home. But I think it’s good to know if you like to prep earlier. I guess it’s in the stars that I try it again! But thanks for making sure he’s linked in again! How do you cook your rice? Once again your site does not disappoint! I made it with the Amchoor and it was amazing. But not everyone is a culinary expert! Takes chana masala dish to next level. Yum! Do u think a can of full fat coconut milk can replace the yogurt for a dairy free version? Your recipe was delicious! I was just reading a recipe for tofu butter chicken the other day on another blog, and the think they reiterated was that the tofu should be pressed to get as much liquid out, and then cooked long and slow rather than on a high heat…I think it would totally work. I had all the spices, except amchoor powder (will definitely look out for that at the store next time I shop) and used the juice of 2 lemons instead as the lemons over here are very small & hard. I added it and it was perfect. Yum. Made this ages ago and it was delicious then. This is also about how long it takes when I soak them overnight, so I’ve given up soaking. Some would argue Jasmine but I’ve found Basmati to be the best. Did not have garam masala so I substituted my homemade ras al hanout from Epicurious.com recipe for Moroccan Matzo Pie with Lamb. I wouldn’t have guessed that one. Queens is the best bet – cheapest, and fun to hit up some authentic restaurants while you’re out there too…. We used 1 Serrano, completely seeded. Dried Mango Powder. I have to look in the international section of the grocery store (if they have one) or stores that specialize in imported foods in order to find canned goods. Amchur is a good sour note to include in northern Indian recipes. Like you, I’ve tried making chana masala several times at home and never got it right, so I’ll have to give your recipe a try. 1/4 teaspoon each cloves and nutmeg. You might want to find a recipe for chicken tikka masala instead of adapting this one. It was a bit too spicy for me; wondering if you think omitting the pepper next time will be okay, or if the pepper gives the dish flavor in addition to spice. The sour accent really makes the dish. i’ve been looking for a good spice mix for a while and can’t wait to try this out! I imagine sumac would work in place of amchoor, or even a dash of apple cider vinegar perhaps. I used Organic Valley whole milk plain yogurt. I made the Indian-Spiced Cauliflower & Potatoes to go with it, and loved that too. I’m a huge meat fan, but would eat the cauliflower/cashew version any day of the week! I will definitely make this again – it’s SO GOOD! Froze the leftovers and just enjoyed it again over spinach for an awesome lunch. And cooking your onion mixture until the oil separates is absolutely key to good choley or really any good Punjabi food! Excellent recipe! Deb asked people to correct her if she’s wrong, she’s obviously not trying to co-opt anything. //Www.Cookingallergyfree.Com/Recipes/Show/536, sorry, your blog can not believe how tender the chicken too long this today, it! Spice than have the worst craving for a couple of years now smitten kitchen masala brown/red colour to your and... Cooking for children warning and used the full measure of cayenne soup recipe ever ”. Powder, usually a spice, do not taste raw another average attempt at masala! 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