How to make Spicy Roasted Chickpeas taste like Tandoori Chicken?

Spicy, tangy, crispy, flavor packed and most importantly tastes like Tandoori Chicken!!! Yes, these spicy roasted chickpeas are great as a snack, appetizer, made into wraps or paired with your favorite Indian meal.

Course Snack

Cuisine Indian

Keyword spicy raosted chickpeas

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 88kcal

Author Maria Doss

Ingredients

1 15 ounce can Chickpeas (drained, rinsed and patted dry)
2 tablespoons vegetable oil
1 tablespoon greek yogurt ( or plain thick yogurt)
1 teaspoon kasoori methi (optional), refer notes
½ teaspoon salt
½ teaspoon coriander powder
½ teaspoon cayenne pepper powder (or Indian chili powder)
1 garlic clove, grated
¼ teaspoon grated ginger
1 small pinch orange food color
1 teaspoon lemon juice

Instructions

Pre heat oven to 400 degrees F or 205 degrees C. Have a 9-inch cast iron pan or medium (oven safe) non-stick skillet or a greased baking sheet ready.
Add all ingredients (except lemon juice) into the skillet or pan, stir well until evenly combined (make sure all the yogurt is thoroughly combined and well distributed). Spread them evenly in a single layer.
Place pan in the middle rack of the oven and bake for about 40 minutes, until crisp. (While the beans are baking, have one teaspoon of lemon juice ready).
Remove skillet or pan from the oven and place on a wire rack and immediately add the lemon juice, stir well with a spoon to coat all beans with the juice. Spread them in a single layer again and let cool.
Enjoy warm or at room temperature

Notes

Kasoori methi – It is dried fenugreek leaves. It is essential part of a tandoori chicken marinade. It is available in all Indian grocery stores, some Asian stores or Amazon.

Tandoori chicken is known for the iconic bright orange color. This is achieved from using orange food color. You could totally avoid if you do not wish to use.

Do not reduce the amount of oil.

Nutrition