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This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good. Tikka Masala is a dish loved the world over, from its origins in India to the UK and the Americas. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.
- 1 Tbs. vegetable oil
- ½ medium onion, diced
- 1 Tbs. garam masala
- 1 Tbs. tomato paste
- 2 tsp. grated fresh ginger
- 1 serrano chile, minced
- 2 15-oz. cans chickpeas, rinsed and drained
- 1 28-oz. can crushed tomatoes
- ½ cup low-fat Greek-style yogurt
- ¼ cup chopped cilantro
- Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
- Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
Use Kitchens of India Punjabi Tikka Masala Cooking Sauce instead to simplify preparation and retain the authentic flavor.