Tikka Chicken With Pumpkin Curry

This recipe titled tikka which refers to chunks of meat cooked on skewers. This was missing! A major step of tikka the meat skewered and grilled would improve this recipe. The spices were lost in all the sauce, I suggest coating the chicken with the spice mixture then marinated for 1 hour then apply the cream mixture then grilled. This would bring the dish to a whole another level! Improving it immensely. I used onion in place of the shallots the only change I made. This make lots of sauce the you can double the chicken. Do let the sauce cool before adding to chicken. Placing the chicken breast in a 450 oven for 40 minutes in way to long. A hot oven if skewered and cooked till browned which wouldn`t take 40 minutes. I do love the concept and really wanted this to work. But sure can be made great with a couple changes. Does need charring be it grilling or broiling, which this missed. I do appreciate your efforts in working pumpkin into the recipe. But should have been skewered and grilled. Thanks again.

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This recipe was ok, but I would suggest two changes that i feel would make significant but simple improvements. 1. I do not feel that the technique used with the dried chili really contributed any heat or taste to the recipe; I think it would be more successful if incorporated differently. 2. The sauce needs salt! I notice that no salt is incorporated into the sauce; only on the chicken. I feel that the addition of an appropriate amount of salt, maybe 1 - 2 tsp, would have helped to bring out the complex flavors in the sauce. Lastly I did find that I needed to cook this recipe for longer than suggested in order to get my chicken cooked through.

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The entire family loved this - even my spice-challenged children! Due to a change in schedule, I wasn't able to make the chicken up ahead to the marinate point and had to do everything at one go. The chicken did get to marinate for 20 minutes (at room temp) while I pre-heated the oven. The cooking time was perfect - my cubes were done to perfection in the 40 minutes. While more labour-intensive than most RSC entries, this is one that really gratifies in honest-to-goodness flavour. Instructions were easy to follow and I wouldn't change a thing! I would like to say that this was not the most appetizing-looking of sauces but, one taste, and you're in curry heaven. Congratulations chef - this is the winner for me right here.

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I loved this recipe. This was my first time cooking anything Indian, and I found it less difficult than I had imagined. This all started with a can of pumpkin that I wanted to use, but what a nice surprise. I am vegetarian, so I substituted some 'mock' chicken, and it worked very well. My two picky kids also enjoyed it!

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It is my first time trying a dish like this so I have nothing to compare to. The chicken was tender, the instructions are well written and easy to follow. This is full of complex flavors, but I'm not sure would try it again. I liked the savory elements, but the pumpkin was strange for me personaly. I think replacing it with butternut squash would be more to my liking. This is entirely a matter of what I prefer & has nothing to do with the quality of the recipe. All said, I am very glad I tried the dish and expanded my taste buds. This is one of the aspects I value most from the RSC contests. Thank you for a creative entry and good luck in the contest!

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This is awesome. My first RSC recipe and I am so glad that I tried it. I cut the recipe in half, served it over steamed brown rice with a side of steamed carrots. This was cooked at 425 degrees and was done in about 35 minutes. Good luck in RSC #13.

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