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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/pumpkin-butter-chicken-recipe/