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Creamy One-Pot Chickpea Tikka Masala Recipe with Fluffy Basmati Rice

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A quick and easy one-pot chickpea tikka masala cooked with fluffy basmati rice, delivering a creamy, warmly spiced, and hearty vegetarian meal perfect for busy nights.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 cup (190 g) long-grain basmati rice, rinsed until water runs clear
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons tomato paste
  • 1 can (14 oz / 400 g) crushed or diced tomatoes
  • 1 cup (240 ml) full-fat canned coconut milk
  • 1 1/2 cups (360 ml) low-sodium vegetable broth
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon vegetable oil

Instructions

  1. Rinse 1 cup basmati rice under cold water until water runs clear; set aside.
  2. Heat 1 tablespoon vegetable oil over medium heat in a large deep skillet or heavy-bottomed pot.
  3. Add chopped onion and sauté for about 5 minutes until softened and translucent.
  4. Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant but not browned.
  5. Stir in garam masala, cumin, smoked paprika, turmeric, and chili powder; cook for about 1 minute, stirring constantly.
  6. Add tomato paste and crushed tomatoes; cook for 3-4 minutes until the mixture thickens and darkens slightly.
  7. Stir in rinsed chickpeas, coconut milk, and vegetable broth; mix gently to combine without mashing chickpeas.
  8. Spread rinsed basmati rice evenly over the sauce without stirring.
  9. Bring mixture to a gentle boil over medium-high heat.
  10. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.
  11. Remove from heat and let sit covered for 5 minutes.
  12. Gently fluff rice and sauce together with a fork or spatula.
  13. Add salt and pepper to taste and squeeze in fresh lemon juice.
  14. Garnish with chopped fresh cilantro before serving.

Notes

If the mixture looks too dry before the rice is tender, add a splash more broth and cover again briefly. Use full-fat coconut milk for best creaminess. Rinsing the rice is essential to avoid sticky texture. Bloom spices in oil to unlock full flavor. Avoid lifting the lid during simmering to keep rice fluffy. Variations include swapping chickpeas for chicken, paneer, or tofu; adding fresh chilies for heat; or using quinoa or cauliflower rice for lower carbs.

Nutrition

Keywords: chickpea tikka masala, one-pot meal, vegetarian curry, basmati rice, creamy curry, easy dinner, vegan, gluten-free

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