Description
Tender chicken thighs and sweet pumpkin cubes luxuriate in a velvety tomato-cream sauce spiced with ginger, garam masala, and turmeric. A buttery finish and fresh cilantro add depth to every rich, aromatic spoonful.
Ingredients
- 500 g boneless chicken thighs cut into bite-sized pieces
- 150 g pumpkin peeled and diced
- 100 g plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 1 tsp chili powder
- 1 tsp garam masala
- 4 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp tomato paste
- 200 ml tomato puree
- 200 ml heavy cream
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl combine yogurt lemon juice ginger garlic paste chili powder and garam masala then add chicken and toss to coat. Cover and marinate for at least 30 minutes.
- Heat 2 tbsp butter and the oil in a large pan over medium heat. Add onion and sauté until golden brown.
- Add garlic and ginger and cook for about 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes stirring constantly.
- Pour in tomato puree then add turmeric ground coriander cumin powder sugar and salt. Stir and simmer for 5 minutes.
- Add pumpkin pieces to the pan then cover and cook for 10 minutes until tender.
- Push the curry to one side of the pan and add the marinated chicken. Cook until the chicken is lightly browned on all sides.
- Stir the chicken into the pumpkin curry then reduce the heat, cover and simmer for 10–15 minutes until the chicken is cooked through.
- Pour in the heavy cream and add the remaining butter. Stir gently and simmer for 2 more minutes.
- Remove from heat and garnish with fresh cilantro before serving.
Notes
- Adjust the amount of chili powder to control the heat level.
- For a smoother texture use canned pumpkin puree instead of fresh pumpkin.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Serve with steamed rice or warm naan bread to soak up the flavorful sauce.