Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (Greek or regular)
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste (equal parts grated ginger and minced garlic)
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons olive oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon brown sugar (optional)
- 1 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Cooked basmati rice, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, or overnight.
- Heat olive oil or ghee in a large skillet over medium heat. Add onion and cook for 5-7 minutes until softened. Add garlic and ginger, cooking for one more minute until fragrant. Stir in pumpkin puree and diced tomatoes.
- Pour in heavy cream, chicken broth, butter, and optional brown sugar. Add garam masala, smoked paprika, cinnamon, and nutmeg. Stir well, bring to a simmer, and reduce heat. Let it simmer for 15-20 minutes, adjusting seasoning as needed.
- Cook the marinated chicken: Heat olive oil in a separate skillet or bake at 400°F (200°C) for 15-20 minutes until cooked through.
- Add cooked chicken to the pumpkin sauce, stir to coat, and simmer for an additional 5-10 minutes.
- Serve hot over basmati rice, garnished with fresh cilantro. Enjoy with naan if desired.
Notes
Marinate chicken overnight for more flavor. Adjust spice levels according to preference. Can pack for picnics; store leftover in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Pan-frying, Grilling
- Cuisine: Indian
- Diet: Protein-rich
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg