Pumpkin Chicken Tikka Masala

Recipe by The Gourmet RD

Did I mention that this dish is ready in 30 minutes? And it tastes even better the next day? No jokes.

Ingredients

• 1½ lbs boneless, skinless chicken thighs and breasts (diced)
• 1 (15 oz.) can coconut milk
• 1 lemon (zest and juice from)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp each coarse salt and ground black pepper
• ½ tbsp butter or olive oil
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 2 piece fresh ginger (minced)
• 2 tbsp Garam Masala
• 2 tsp paprika
• 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
• ½ cup roughly chopped cilantro (chopped more for garnish )
• cooked Jasmine or basmati rice (for serving)

Method

1. 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.

View the recipe instructions at The Gourmet RD