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Pumpkin Butter Chicken Recipe

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★★★★★

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.

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, 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

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