A cozy meal perfect for the autumnal season, this chicken curry recipe is cooked in a pumpkin tikka masala sauce. It’s a warming, sweet, earthy, and slightly spicy autumn curry made for delicious nights in.
In a large glass, ceramic, or stainless steel bowl, add the greek yogurt, garlic powder, ground ginger, garam masala, ground turmeric and salt. Mix until evenly combined.
Add the cubed chicken to the yogurt mixture and stir to evenly coat the chicken.
Cover and let marinate in the fridge for at least 30 minutes or up to 12 hours.
In a large, heavy bottomed dutch oven, melt the unsalted butter on medium-low heat.
Add the chopped yellow onions and sweat in the pot until softened and translucent, about 10-12 minutes.
Turn the heat up to medium and add the ginger paste, garam masala, cumin powder, ground turmeric, coriander, tomato paste, salt, and crushed red pepper flakes to the dutch oven. Stir to mix. Cook until the spices are fragrant and the tomato paste begins to deepen in color, about 2-3 minutes.
Add the yogurt-marinated chicken to the dutch oven and toss with with the onions and spices. Let cook until the chicken is cooked around the edges, about 4-5 minutes.
Add the pumpkin puree and coconut milk to the pan, stir to combine and let bring to a simmer. Let simmer until the chicken is cooked through and the sauce has thickened slightly, about 10 minutes.
Once the chicken is cooked, take the pot off the heat. Stir in the chopped fresh cilantro.
Divide the pumpkin chicken tikka masala among four bowls, with basmati rice and naan on the side. Enjoy!