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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.

Ingredients

Scale

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

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