Creamy Pumpkin Chicken Tikka Masala
Indulge in the comforting flavors of Creamy Pumpkin Chicken Tikka Masala, a delightful fusion dish that elevates traditional chicken tikka masala to new heights with the addition of creamy pumpkin. This mild yet richly seasoned recipe makes use of canned pumpkin for year-round accessibility, while also celebrating the vibrant harvest of autumn with fresh pumpkin or butternut squash. The intricate blend of warm spices, aromatic shallots, and fragrant garlic creates a delightful sauce that envelopes tender chicken chunks. Feel free to customize by adding more heat for spice lovers or incorporating frozen peas and diced potatoes for added texture. Enjoy this dish served over fluffy basmati rice for a complete meal that warms both heart and soul.
N/A
Servings
450
Calories
19
Ingredients
Ingredients
boneless skinless chicken breasts
2 lbs (trimmed and cut into chunks)
lime juice
1/4 cup
honey
1 tablespoon
canola oil
3 tablespoons
cumin
1 teaspoon
turmeric
1/2 teaspoon
garam masala
1 tablespoon
ground cinnamon
1 teaspoon
ground cardamom
1 teaspoon
sweet paprika
1 tablespoon
red dried chili
1 small
shallots
2 cups (thinly sliced)
fresh ginger
1 inch (peeled and sliced crossways)
fresh garlic cloves
8 (peeled and sliced)
canned pumpkin
2 cups
unsweetened coconut milk
1 cup
plain yogurt
5 tablespoons
salt and pepper
to taste
cilantro
for garnish (chopped)
Instructions
1
1. In a casserole dish with a tight-fitting lid, combine the chicken chunks with lime juice and honey. Lightly season with salt and pepper, tossing to coat the chicken evenly. Cover and allow to marinate in the refrigerator for at least 1 hour.
2
2. While the chicken is marinating, prepare the spice mixture. In a heavy-bottomed frying pan over medium heat, toast the cumin, turmeric, garam masala, cinnamon, cardamom, and paprika for 3-5 minutes, stirring constantly until the spices darken and release their fragrance. Remove from heat and transfer to a medium bowl.
3
3. In the same frying pan, heat canola oil over medium heat. Add the sliced shallots and cook, stirring frequently, until they turn deep golden brown. Incorporate the ginger, red chili, and garlic slices, continuing to cook until the garlic becomes golden and the shallots take on a reddish hue. Discard the chili and transfer the mixture to a blender or food processor, blending into a fine paste.
4
4. Stir the prepared shallot paste into the bowl with the spice mixture. Add the canned pumpkin and coconut milk, mixing well until fully combined.
5
5. Whisk the plain yogurt into the pumpkin sauce until smooth and creamy. Pour this rich sauce over the marinated chicken, ensuring all pieces are well coated.
6
6. Cover the casserole with a layer of foil before placing the lid on tightly. Preheat the oven to 450°F (232°C).
7
7. Once the oven is heated, place the casserole in and bake for 40 minutes, allowing the flavors to meld and the chicken to cook through.
8
8. When done, remove from the oven and scatter freshly chopped cilantro over the top before serving over basmati rice for a delicious and filling meal.
Nutrition Information
20g
Fat
33g
Carbs
37g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pumpkin Chicken Tikka Masala?
It is a fusion dish that combines traditional chicken tikka masala flavors with the creamy richness of pumpkin, creating a comforting and aromatic meal.
How much chicken is needed for this recipe?
You will need 2 lbs of boneless skinless chicken breasts, trimmed and cut into chunks.
How long should the chicken marinate?
The chicken should marinate in lime juice and honey in the refrigerator for at least 1 hour.
Can I use fresh pumpkin instead of canned?
Yes, while the recipe calls for 2 cups of canned pumpkin for convenience, you can also use fresh pumpkin or butternut squash.
What spices are used in the spice mixture?
The mixture includes cumin, turmeric, garam masala, ground cinnamon, ground cardamom, and sweet paprika.
How long do I toast the spices?
Toast the spices in a frying pan over medium heat for 3-5 minutes until they darken and release their fragrance.
What aromatics are fried with the shallots?
The shallots are cooked with fresh ginger, a small red dried chili, and 8 cloves of garlic.
What should I do with the red dried chili after cooking?
The red dried chili should be discarded before blending the shallot mixture into a paste.
How do I create the shallot paste?
Transfer the fried shallots, ginger, and garlic to a blender or food processor and blend until it becomes a fine paste.
What makes the sauce creamy?
The sauce gains its creamy texture from a combination of canned pumpkin, unsweetened coconut milk, and plain yogurt.
What is the recommended oven temperature?
The oven should be preheated to 450°F (232°C).
How long does the casserole need to bake?
Bake the covered casserole for 40 minutes to allow flavors to meld and the chicken to cook through.
Is this a spicy dish?
This recipe is generally mild, but you can customize it by adding more heat if you prefer a spicier curry.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much protein is in this recipe?
This dish provides 37g of protein per serving.
What are the total carbohydrates per serving?
There are 33g of carbohydrates per serving.
How much fat is in this chicken tikka masala?
There is 20g of fat per serving.
What should I serve with this dish?
It is best served over fluffy basmati rice.
What garnish is recommended?
Scatter freshly chopped cilantro over the top before serving.
Can I add other vegetables to this recipe?
Yes, you can add frozen peas or diced potatoes for extra texture and nutrition.
What is the purpose of toasting the spices?
Toasting releases the essential oils in the spices, deepening the flavor and aroma of the final dish.
Should the casserole be covered during baking?
Yes, cover the dish with a layer of foil and then a tight-fitting lid to lock in moisture.
What type of yogurt should I use?
The recipe calls for 5 tablespoons of plain yogurt.
How many garlic cloves are required?
The recipe uses 8 fresh garlic cloves, peeled and sliced.
How should the ginger be prepared?
One inch of fresh ginger should be peeled and sliced crossways before frying.
How much coconut milk is used?
The recipe requires 1 cup of unsweetened coconut milk.
What oil is best for frying the aromatics?
Canola oil is recommended, specifically 3 tablespoons.
What kind of honey is used in the marinade?
The recipe calls for 1 tablespoon of honey to be mixed with the lime juice.
How many shallots do I need?
You will need 2 cups of thinly sliced shallots.
Is this a seasonal dish?
While it celebrates autumn flavors, using canned pumpkin makes it accessible all year round.