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.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the curry powder, paprika, and an additional clove of minced garlic. Cook for 1 minute until fragrant.

Step 5

Add the cubed pumpkin and cherry tomatoes to the pan and stir well to coat them in the spice mixture.

Step 6

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.

Step 7

While the curry is simmering, heat the remaining tablespoon of vegetable oil in a grill pan or skillet over medium-high heat.

Step 8

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.

Step 9

Once the chicken is cooked, slice it into strips and set aside.

Step 10

Taste the pumpkin curry and adjust seasoning with salt if necessary.

Step 11

Serve the tikka chicken over a bed of cooked basmati rice, ladle the pumpkin curry on the side, and garnish with chopped fresh cilantro.

Step 12

Enjoy your Tikka Chicken with Pumpkin Curry!

Nutrition Facts

Serving size	2470.3 grams (2470.3g)

Amount per serving	% Daily Value*
Calories	2522

Total Fat 88.90g	114%
Saturated Fat 21.60g	108%
Polyunsaturated Fat 16.90g
Cholesterol 554mg	185%
Sodium 3999mg	174%
Total Carbohydrate 268.80g	98%
Dietary Fiber 14.10g	50%
Total Sugars 64.40g
Protein 163.40g	327%

Vitamin D 72IU	360%
Calcium 663mg	51%
Iron 25mg	138%
Potassium 4437mg	94%

*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.

Source of Calories

Fat: 31.6%

Protein: 25.8%

Carbs: 42.5%