Pumpkin Chicken Tikka Masala

Pumpkin Tikka Masala

For the Chicken:

1 1/2 lbs. boneless, skinless chicken thighs and breasts, diced

1 (15 oz.) can coconut milk

Zest and juice from 1/2 lemon

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. each coarse salt and ground black pepper

For the Sauce:

1/2 Tbsp. butter or olive oil

1 large yellow onion, diced

3 cloves garlic, minced

2-inch piece fresh ginger, minced

2 Tbsp. garam masala

2 tsp. paprika

Pinch crushed red pepper flakes (optional)

Coarse salt and ground black pepper

3 Tbsp. tomato paste

1 (15 oz.) can diced tomatoes

1 cup pumpkin puree

1/2 cup roughly chopped cilantro, chopped + more for garnish

Cooked Jasmine or basmati rice, for serving


In a medium bowl, combine chicken, coconut milk, lemon juice, cumin, coriander, salt and pepper. Chicken can be used immediately or marinated in refrigerator overnight.

Warm butter or oil in a large skillet. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and ginger and saute 30-60 seconds. Stir in the garam masala, paprika, red pepper flakes and a pinch of salt and pepper and allow to toast 30-60 seconds, until fragrant. Stir in chicken with the marinade and cook 5-6 minutes. Stir in tomato paste, diced tomatoes and pumpkin puree. Bring to a boil, then reduce heat to a simmer. Cook 15-20 minutes, until thickened.

Stir in the cilantro. Taste and adjust seasonings, if necessary. Serve over rice with remaining cilantro as a garnish.

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