Pumpkin Chicken Tikka Masala Recipe

Name: Pumpkin Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Boneless, Skinless Chicken Thighs And Breasts, Diced; 15 ounces, weight Canned Coconut Milk; 1/2 Lemon, Zest And Juice; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1/2 teaspoons Coarse Salt; 1/2 teaspoons Ground Black Pepper; 1/2 Tablespoons Butter Or Olive Oil; 1 whole Large Onion, Diced; 3 cloves Garlic, Minced; 1 piece (2 Inch Size) Fresh Ginger, Minced; 2 Tablespoons Garam Masala; 2 teaspoons Paprika; 1 pinch Crushed Red Pepper Flakes (optional); Coarse Salt And Ground Black Pepper; 3 Tablespoons Tomato Paste; 15 ounces, weight Can Diced Tomatoes; 1 cup Pumpkin Puree; 1/2 cups Chopped Cilantro, Plus More For Garnish; Cooked Jasmine Or Basmati Rice, For Serving

Servings: persons

1- 1/2 pound Boneless, Skinless Chicken Thighs And Breasts, Diced
15 ounces, weight Canned Coconut Milk
1/2 Lemon, Zest And Juice
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoons Coarse Salt
1/2 teaspoons Ground Black Pepper
1/2 Tablespoons Butter Or Olive Oil
1 whole Large Onion, Diced
3 cloves Garlic, Minced
1 piece (2 Inch Size) Fresh Ginger, Minced
2 Tablespoons Garam Masala
2 teaspoons Paprika
1 pinch Crushed Red Pepper Flakes (optional)
Coarse Salt And Ground Black Pepper
3 Tablespoons Tomato Paste
15 ounces, weight Can Diced Tomatoes
1 cup Pumpkin Puree
1/2 cups Chopped Cilantro, Plus More For Garnish
Cooked Jasmine Or Basmati Rice, For Serving

1
In a medium bowl, combine chicken, coconut milk, lemon juice, cumin, coriander, salt and pepper.
2
Chicken can be used immediately or marinated in refrigerator overnight.
3
For the sauce, warm butter or oil in a large skillet.
4
Add the onion and cook until soft, about 45 minutes.
5
Add the garlic and ginger and saute 3060 seconds.
6
Stir in the garam masala, paprika, red pepper flakes and a pinch of salt and pepper and allow to toast 3060 seconds, until fragrant.
7
Stir in chicken with the marinade and cook 56 minutes.
8
Stir in tomato paste, diced tomatoes and pumpkin puree.
9
Bring to a boil, then reduce heat to a simmer.
10
Cook 1520 minutes, until thickened.
11
Stir in the cilantro.
12
Taste and adjust seasonings, if necessary.
13
Serve over rice with remaining cilantro as a garnish.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1- 1/2 pound Boneless, Skinless Chicken Thighs And Breasts, Diced, 15 ounces, weight Canned Coconut Milk, 1/2 Lemon, Zest And Juice, 1 teaspoon Ground Cumin, and more.

Yes, Pumpkin Chicken Tikka Masala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Chicken Tikka Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions