Tikka Chicken with Pumpkin Curry
Indulge in a flavorful fusion of Indian-inspired spices and creamy comfort with this Tikka Chicken with Pumpkin Curry recipe. Featuring tender, marinated chicken thighs infused with garam masala, turmeric, and fresh ginger, this dish offers a bold, smoky char that's perfectly complemented by a rich, velvety pumpkin curry. The curry combines sweet pumpkin cubes, coconut milk, and cherry tomatoes with a fragrant medley of curry powder and paprika for a hearty, satisfying base. Served over fluffy basmati rice and topped with a sprinkle of fresh cilantro, this recipe is a symphony of bold flavors and vibrant colors. Perfect for cozy dinners, this dish delivers restaurant-quality results in just over an hour, making it an impressive yet approachable addition to your cooking repertoire.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 150 grams Plain yogurt
- 2 teaspoons Garam masala
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Ground turmeric
- 1 tablespoon Fresh lemon juice
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Salt
- 400 grams Pumpkin (cubed)
- 400 milliliters Coconut milk
- 150 grams Cherry tomatoes (halved)
- 1 large Onion (diced)
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Curry powder
- 1 teaspoons Paprika
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 servings Cooked basmati rice
Instructions
In a large mixing bowl, combine the plain yogurt, garam masala, ground cumin, ground coriander, ground turmeric, fresh lemon juice, minced garlic, grated ginger, and salt to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the curry powder, paprika, and an additional clove of minced garlic. Cook for 1 minute until fragrant.
Add the cubed pumpkin and cherry tomatoes to the pan and stir well to coat them in the spice mixture.
Pour in the coconut milk, bring the curry to a simmer, and cook for 15-20 minutes, or until the pumpkin is tender. Stir occasionally to prevent sticking.
While the curry is simmering, heat the remaining tablespoon of vegetable oil in a grill pan or skillet over medium-high heat.
Remove the marinated chicken thighs from the refrigerator and cook them in the skillet, about 4-5 minutes per side, or until fully cooked through and slightly charred.
Once the chicken is cooked, slice it into strips and set aside.
Taste the pumpkin curry and adjust seasoning with salt if necessary.
Serve the tikka chicken over a bed of cooked basmati rice, ladle the pumpkin curry on the side, and garnish with chopped fresh cilantro.
Enjoy your Tikka Chicken with Pumpkin Curry!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
