Pumpkin Butter Chicken Recipe

Introduction

Pumpkin Butter Chicken is a rich and flavorful dish that combines tender chicken with a creamy, spiced pumpkin sauce. It’s perfect for cozy dinners and offers a delightful twist on classic butter chicken using seasonal pumpkin puree.

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 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 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 the 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 the pumpkin puree and diced tomatoes with their juice. Mix well to combine.
4. Step 4: Add the heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir well to combine all ingredients.
5. Step 5: Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally, to allow flavors to meld.
6. Step 6: Taste the sauce and adjust seasoning with salt and pepper as needed.
7. Step 7: Choose your cooking method for the chicken:
   • Pan-frying: Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Add marinated chicken in a single layer (in batches if needed). Cook 5-7 minutes per side until cooked through and lightly browned.
   • Baking: Preheat oven to 400°F (200°C). Spread chicken on a parchment-lined baking sheet. Bake 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.
8. Step 8: Ensure the chicken reaches an internal temperature of 165°F (74°C).
9. Step 9: Add the cooked chicken to the simmering pumpkin butter sauce. Stir to coat evenly.
10. Step 10: Let chicken simmer in the sauce for another 5-10 minutes to deepen flavors.
11. Step 11: Serve hot over cooked basmati rice. Garnish with fresh chopped cilantro and serve with warm naan bread if desired.

Tips & Variations

• Marinate the chicken overnight for the deepest flavor and most tender texture.
• For a lighter version, substitute heavy cream with coconut milk.
• Add a pinch of cayenne pepper if you prefer more heat in your dish.
• Use boneless chicken breasts instead of thighs if preferred, but cook carefully to avoid drying out.

Storage

Store leftover Pumpkin Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove 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 before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin as a substitute. Use an equal amount of pumpkin puree in the recipe for best results.

Is this dish spicy?

The chili powder and garam masala provide warm spices but the heat level is mild to moderate. Adjust the chili powder or add cayenne pepper to increase spiciness according to your preference.

Pumpkin Butter Chicken Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

Pumpkin Butter Chicken is a rich and creamy dish where tender chicken thighs are marinated in fragrant spices, then cooked and simmered in a luscious pumpkin butter sauce with aromatic Indian spices. This flavorful recipe combines the warmth of pumpkin puree and a blend of garam masala, cinnamon, and smoked paprika to create a perfect fall-inspired comfort meal served over basmati rice and garnished with fresh cilantro.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Halal

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, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt. Mix well and add chicken pieces, coating thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight.
2. Prepare the Pumpkin Butter Sauce: 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, cooking for another minute until fragrant.
3. Add Pumpkin and Tomatoes: Stir in pumpkin puree and diced tomatoes with their juice, mixing well to combine.
4. Add Cream and Spices: Add heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir well to combine all ingredients.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low. Let simmer for 15-20 minutes, stirring occasionally to meld the flavors.
6. Season the Sauce: Taste and adjust seasoning with salt and pepper as needed.
7. Cook the Chicken (Pan-frying option): Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add marinated chicken in a single layer (in batches if needed) and cook 5-7 minutes per side, until cooked through and lightly browned.
8. Cook the Chicken (Baking option): Preheat oven to 400°F (200°C). Spread marinated chicken on parchment-lined baking sheet and bake for 15-20 minutes until cooked through.
9. Cook the Chicken (Grilling option): Preheat grill to medium-high heat. Grill chicken 4-6 minutes per side until cooked through and lightly charred.
10. Check Internal Temperature: Ensure chicken reaches 165°F (74°C) internally.
11. Combine Chicken with Sauce: Add cooked chicken to simmering pumpkin butter sauce. Stir to coat evenly.
12. Simmer Together: Let chicken simmer in sauce for another 5-10 minutes to deepen flavors.
13. Serve: Serve Pumpkin Butter Chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro.
14. Optional Side: Serve with warm naan bread for dipping into the sauce.

Notes

• The marinade can be made overnight for enhanced flavor and tenderness.
• Adjust chili powder to your preferred spice level.
• Use pumpkin puree, not pumpkin pie filling, for proper flavor and texture.
• Butter adds richness, but you can substitute with ghee or additional oil if preferred.
• Both pan-frying, baking, and grilling are suitable cooking methods for the chicken—choose based on your equipment.
• Leftover Pumpkin Butter Chicken can be refrigerated for up to 3 days and reheated gently on stovetop.
• Serve with basmati rice or naan to soak up the delicious sauce.

Keywords: Pumpkin Butter Chicken, Indian chicken recipe, creamy chicken curry, fall recipes, pumpkin dinner, garam masala chicken