Pumpkin Butter Chicken Recipe

Introduction

Pumpkin Butter Chicken is a rich and flavorful twist on classic butter chicken, featuring creamy pumpkin puree and warm spices. This comforting dish is perfect for cozy dinners, pairing beautifully with basmati rice and naan bread.

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 well. 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. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
3. Step 3: Add pumpkin puree and diced tomatoes with their juice. Stir to combine.
4. Step 4: Pour in heavy cream, chicken broth, butter, and brown sugar if using. Add garam masala, smoked paprika, cinnamon, and nutmeg. Stir everything together well.
5. Step 5: Bring sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally to blend flavors.
6. Step 6: Taste sauce and adjust seasoning with salt and pepper as needed.
7. Step 7: Cook the chicken using one of these methods:
   1. Pan-frying: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary). Cook 5-7 minutes per side until cooked through and lightly browned.
   2. Baking: Preheat oven to 400°F (200°C). Spread marinated chicken on a parchment-lined baking sheet. Bake 15-20 minutes until cooked through.
   3. Grilling: Preheat grill to medium-high. Grill chicken 4-6 minutes per side until fully cooked and charred slightly.
8. Step 8: Check chicken’s internal temperature; it should reach 165°F (74°C).
9. Step 9: Add cooked chicken to simmering pumpkin butter sauce. Stir to coat well and simmer together for another 5-10 minutes to meld flavors.
10. Step 10: Serve hot over cooked basmati rice. Garnish with fresh cilantro and enjoy with warm naan bread if desired.

Tips & Variations

• For a richer flavor, use ghee instead of olive oil when cooking the onion and spices.
• Adjust chili powder to your preferred spice level or substitute with smoked chili for a smoky hint.
• Use full-fat Greek yogurt for creamier marination and deeper flavor.
• For a vegetarian version, replace chicken with firm tofu or cauliflower florets and use vegetable broth instead of chicken broth.

Storage

Store leftover Pumpkin Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth if the sauce thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that may alter the flavor of the dish.

What side dishes go well with Pumpkin Butter Chicken?

This dish pairs wonderfully with basmati rice, naan bread, or a simple green salad to balance the rich and creamy flavors.

Pumpkin Butter Chicken Recipe

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★★★★★

4.5 from 107 reviews

Pumpkin Butter Chicken is a creamy, spiced dish combining tender marinated chicken thighs with a rich pumpkin-based sauce infused with warm spices. This comforting recipe blends savory and subtly sweet flavors, perfect for serving over basmati rice with a side of naan bread.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-American Fusion

Ingredients

Scale 1x2x3x

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)

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

To Serve

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

Instructions

1. Marinate the Chicken: In a large bowl, mix together the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight for best flavor.
2. Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
3. Add Pumpkin and Tomatoes: Stir in the pumpkin puree and diced tomatoes with their juice, mixing well to combine all ingredients.
4. Add Cream and Spices: Pour in the heavy cream, chicken broth, then add butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir everything together thoroughly.
5. Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally to meld the flavors together.
6. Adjust Seasoning: Taste the sauce and season with salt and pepper as needed.
7. Cook the Chicken (Choose One Method):
   • Pan-frying: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary) and cook for 5-7 minutes per side until cooked through and lightly browned.
   • Baking: Preheat oven to 400°F (200°C). Spread marinated chicken on a parchment-lined baking sheet and bake for 15-20 minutes until cooked through.
   • Grilling: Preheat grill to medium-high heat. Grill chicken pieces for 4-6 minutes per side until fully cooked and lightly charred.
8. Check Internal Temperature: Verify that the chicken reaches an internal temperature of 165°F (74°C) to ensure safety.
9. Combine Chicken and Sauce: Add the cooked chicken pieces to the simmering pumpkin butter sauce. Stir to coat chicken evenly with the sauce.
10. Simmer Together: Let the chicken and sauce simmer together for another 5-10 minutes, allowing flavors to blend further.
11. Serve: Serve the Pumpkin Butter Chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro. Optionally, serve with warm naan bread for dipping into the rich sauce. Enjoy your meal!

Notes

• Marinating the chicken longer (up to overnight) will enhance flavor and tenderness.
• Use pumpkin puree, not pumpkin pie filling, to keep the dish savory.
• Brown sugar is optional and can be adjusted or omitted depending on your sweetness preference.
• You can substitute heavy cream with coconut cream for a dairy-free variation.
• Adjust chili powder and other spices to your desired heat level.
• Serve with naan bread or other flatbreads to soak up the delicious sauce.
• Ensure chicken is cooked fully by checking internal temperature of 165°F (74°C).

Keywords: Pumpkin Butter Chicken, creamy chicken recipe, autumn chicken dish, pumpkin chicken curry, Indian-inspired chicken, pumpkin puree recipe