Tikka Masala Chickpea Curry



Recipe divider line

Heat Level

Purple pepperPurple pepperGray pepper

Recipe divider line

Prep Time

10 min

Recipe divider line

Cook Time

15 min

This delicious, creamy dish from the Punjab region—famous for its chickpea (chole) recipes –is typically eaten with bread or as a side dish with lamb or tandoori chicken. You’ll be surprised at what tomato, onion, fresh herbs and a little help from Patak’s® can do!

Divider M divider


  • 1 tsp oil
  • 1 can (19 oz) chickpeas, drained
  • 2 tbsp Patak’s® Tikka Masala Curry Spice Paste
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp fresh mint, chopped
  • 1 green chile pepper, cut lengthwise in half
  • ½ tsp sugar


  1. Warm the oil in a frying pan over medium-high heat and fry your onions for 5-6 min until translucent. 
  2. Add the Patak’s® Tikka Masala Curry Spice Paste and the tomatoes, reduce the heat to medium, and cook for 5-8 min. 
  3. Add the green chile pepper, if using. 
  4. Toss in the chickpeas and cook for 2 min. Stir in the mint, cilantro and sugar.
  5. Plate your meal, serve with warm naan or chapattis and enjoy!
You might also like