Pumpkin Butter Chicken Recipe

Introduction

Pumpkin Butter Chicken is a comforting, flavorful dish that combines tender chicken with a rich, creamy pumpkin sauce infused with warm spices. This recipe brings a cozy twist to classic butter chicken, perfect for fall or any time you crave a hearty meal with a touch of sweetness and spice.

Ingredients

• 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 your spice preference)
• 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 (not pumpkin pie filling)
• 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, for added sweetness)
• 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
• Naan bread, for serving (optional)

Instructions

1. Step 1: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight.
2. Step 2: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger; cook for another minute until fragrant.
3. Step 3: Stir in pumpkin puree and diced tomatoes with their juice. Mix well to combine.
4. Step 4: Add heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir to combine all ingredients thoroughly.
5. Step 5: Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally to meld the flavors. Taste and adjust seasoning with salt and pepper.
6. Step 6: Cook the marinated chicken by your preferred method:
   • Pan-fry: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken in a single layer, 5-7 minutes per side, until cooked through and lightly browned.
   • Bake: Preheat oven to 400°F (200°C). Arrange chicken on a parchment-lined baking sheet and bake 15-20 minutes until cooked through.
   • Grill: Preheat grill to medium-high. Grill chicken 4-6 minutes per side until cooked and lightly charred.

   Ensure internal temperature reaches 165°F (74°C).

7. Step 7: Add cooked chicken to the pumpkin butter sauce. Stir to coat evenly and simmer for another 5-10 minutes for flavors to meld further.
8. Step 8: Serve hot over cooked basmati rice. Garnish with fresh cilantro and serve with warm naan bread if desired. Enjoy!

Tips & Variations

• Marinate the chicken for at least 2 hours to enhance tenderness and flavor.
• Use 100% pumpkin puree, not pumpkin pie filling, for the best taste and texture.
• Adjust chili powder to control the heat level according to your preference.
• For a smoother sauce, blend with an immersion blender before adding chicken.
• Try swapping heavy cream with coconut milk for a dairy-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the creamy texture. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain juicier and more flavorful. If using breasts, avoid overcooking to prevent dryness.

Is pumpkin butter chicken spicy?

The spice level can be adjusted by changing the amount of chili powder. This recipe balances warmth and mild heat, making it suitable for those who prefer a gentle spice.

Pumpkin Butter Chicken Recipe

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★★★★★

4.6 from 134 reviews

Pumpkin Butter Chicken is a rich and creamy dish that combines tender marinated chicken thighs with a luscious pumpkin butter sauce infused with warming spices. This comforting recipe features pumpkin puree, tomatoes, and aromatic spices simmered to perfection, served over basmati rice with an optional side of naan for a satisfying meal perfect for autumn or any cozy dinner.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 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 your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)

For the Pumpkin Butter Sauce

• 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 (not pumpkin pie filling)
• 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, for added sweetness)
• 1 teaspoon garam masala
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For Serving

• Cooked basmati rice
• Fresh cilantro, chopped, for garnish
• Naan bread, for serving (optional)

Instructions

1. Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt until combined. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight, to enhance flavor and tenderness.
2. Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in pumpkin puree and diced tomatoes with their juice until well combined.
3. Add Cream and Spices: Pour in heavy cream and chicken broth, then add butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir to incorporate all ingredients. Bring the sauce to a gentle simmer, reduce heat to low, and let it simmer for 15-20 minutes, stirring occasionally to meld flavors. Adjust seasoning with salt and pepper as needed.
4. Cook the Chicken: You can cook the marinated chicken by one of three methods:
   • Pan-frying: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 5-7 minutes per side until cooked through and lightly browned.
   • Baking: Preheat oven to 400°F (200°C). Spread chicken pieces on a parchment-lined baking sheet. Bake for 15-20 minutes until cooked through.
   • Grilling: Preheat grill to medium-high heat. Grill chicken 4-6 minutes per side until cooked through and lightly charred.

   Check that the internal temperature reaches 165°F (74°C) for safety.

5. Combine and Serve: Add the cooked chicken to the simmering pumpkin butter sauce. Stir to coat the chicken thoroughly. Let it simmer together for another 5-10 minutes to deepen the flavors. Serve hot over cooked basmati rice, garnished with fresh cilantro. Optionally serve with warm naan bread for dipping into the sauce. Enjoy your comforting Pumpkin Butter Chicken!

Notes

• Marinating the chicken is essential for tenderness and deep flavor.
• Use pure pumpkin puree, not pumpkin pie filling, for best results.
• Adjust chili powder and spices according to your preferred heat level.
• Simmering the sauce allows the flavors to fully develop and meld.
• Taste and adjust salt and pepper seasoning as needed before serving.
• For a smoother sauce texture, use an immersion blender to blend before adding chicken.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently.
• This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

Keywords: Pumpkin Butter Chicken, Pumpkin Chicken Curry, Creamy Pumpkin Chicken, Indian-style Chicken, Autumn Chicken Recipe, Comfort Food