Pumpkin Chicken Tikka Masala

In a medium bowl, combine chicken, coconut milk, lemon juice, cumin, coriander, salt and pepper. Chicken can be used immediately or marinated in refrigerator overnight.

For the sauce, warm butter or oil in a large skillet. Add the onion and cook until soft, about 4–5 minutes. Add the garlic and ginger and saute 30–60 seconds. Stir in the garam masala, paprika, red pepper flakes and a pinch of salt and pepper and allow to toast 30–60 seconds, until fragrant. Stir in chicken with the marinade and cook 5–6 minutes. Stir in tomato paste, diced tomatoes and pumpkin puree. Bring to a boil, then reduce heat to a simmer. Cook 15–20 minutes, until thickened.

Stir in the cilantro. Taste and adjust seasonings, if necessary. Serve over rice with remaining cilantro as a garnish.