Pumpkin Butter Chicken

Why Make This Recipe

Pumpkin Butter Chicken is a warm, comforting dish that blends the rich flavors of Indian spices with the creaminess of pumpkin. This recipe is perfect for cozy dinners and will impress your family and friends. Plus, it’s a great way to use pumpkin in a savory way, making it unique and delicious!

How to Make Pumpkin Butter Chicken

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

Directions

1. Marinate the Chicken: In a large bowl, mix 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 well. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes or until softened. Then add the minced garlic and grated ginger, cooking for one more minute until fragrant. Stir in the pumpkin puree and diced tomatoes with their juice. Mix well.

3. Add Cream and Spices: Pour in the heavy cream, chicken broth, butter, and brown sugar (if using). Add garam masala, smoked paprika, cinnamon, and nutmeg. Stir all the ingredients together. Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally to meld the flavors. Adjust seasoning with salt and pepper as needed.

4. Cook the Chicken:

   • Pan-frying: Heat a tablespoon of olive oil in another skillet. Add the marinated chicken in a single layer and cook for 5-7 minutes per side until done.
   • Baking: Preheat the oven to 400°F (200°C). Spread chicken on a lined baking sheet and bake for 15-20 minutes until cooked through.
   • Grilling: Preheat your grill to medium-high and grill the chicken for 4-6 minutes per side until cooked.

5. Combine and Serve: Once the chicken is cooked, add it to the pumpkin butter sauce. Stir to coat and let it simmer for an additional 5-10 minutes. Serve the Pumpkin Butter Chicken hot over basmati rice. Garnish with fresh cilantro. Enjoy with warm naan if desired!

How to Serve Pumpkin Butter Chicken

Serve Pumpkin Butter Chicken over a bed of fluffy basmati rice. Garnish with fresh cilantro for a burst of color and flavor. It’s also delightful to pair it with naan bread for dipping into the creamy sauce.

How to Store Pumpkin Butter Chicken

To store leftovers, let the Pumpkin Butter Chicken cool first. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze the dish for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave.

Tips to Make Pumpkin Butter Chicken

1. Marinate Longer: For more flavor, marinate the chicken overnight.
2. Adjust Spices: Feel free to adjust the chili powder for desired spice levels.
3. Add Veggies: Incorporate vegetables like spinach or bell peppers for extra nutrition and flavor.
4. Picnic-Friendly: This dish can be packed for lunch or picnics. Just make sure to keep it refrigerated until ready to eat.

Variation

You can use chicken breast instead of thighs if you prefer leaner meat. For a vegetarian version, substitute chicken with chickpeas or tofu. The turmeric and spices will still provide a great flavor.

FAQs

1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree is perfect for this recipe and saves time!

2. How spicy is this dish?
The spice level can be adjusted by varying the amount of chili powder. Start with less if you prefer a milder dish.

3. Can I make this ahead of time?
Absolutely! This dish is great for meal prep. The flavors improve as it sits, so it’s even tastier the next day.

Pumpkin Butter Chicken

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A warm, comforting dish that blends Indian spices with creamy pumpkin, perfect for cozy dinners.

• Total Time: 70 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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 taste)
• 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
• 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)
• 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

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Instructions

1. In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, or overnight.
2. Heat olive oil or ghee in a large skillet over medium heat. Add onion and cook for 5-7 minutes until softened. Add garlic and ginger, cooking for one more minute until fragrant. Stir in pumpkin puree and diced tomatoes.
3. Pour in heavy cream, chicken broth, butter, and optional brown sugar. Add garam masala, smoked paprika, cinnamon, and nutmeg. Stir well, bring to a simmer, and reduce heat. Let it simmer for 15-20 minutes, adjusting seasoning as needed.
4. Cook the marinated chicken: Heat olive oil in a separate skillet or bake at 400°F (200°C) for 15-20 minutes until cooked through.
5. Add cooked chicken to the pumpkin sauce, stir to coat, and simmer for an additional 5-10 minutes.
6. Serve hot over basmati rice, garnished with fresh cilantro. Enjoy with naan if desired.

Notes

Marinate chicken overnight for more flavor. Adjust spice levels according to preference. Can pack for picnics; store leftover in an airtight container.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking, Pan-frying, Grilling
• Cuisine: Indian
• Diet: Protein-rich

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 100mg