There is something truly magical about the cozy flavors of fall, and few dishes capture that warmth quite like Pumpkin Butter Chicken: A Delicious Fall Recipe. This recipe brings together tender chicken thighs swimming in a luscious, creamy pumpkin-infused sauce bursting with aromatic spices. The harmonious blend of pumpkin’s subtle sweetness and savory seasonings makes every bite comforting and memorable. Whether it’s a chilly evening or you just want to celebrate seasonal flavors, this dish will quickly become a favorite in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but essential to achieve the rich, layered flavors and vibrant color of Pumpkin Butter Chicken: A Delicious Fall Recipe. Every item plays a role in balancing creaminess, spice, and the perfect hint of sweetness that defines this dish.
- Boneless, skinless chicken thighs (2 lbs): They stay juicy and tender, soaking up all the delicious marinade and sauce flavors.
- Plain yogurt (1 cup): Greek yogurt is best for thickness, providing a creamy, tangy base for the marinade.
- Ginger-garlic paste (2 tablespoons): The foundational aromatic hit that wakes up every other ingredient.
- Garam masala (3 tablespoons total): A fragrant blend of spices that brings warmth and complexity.
- Turmeric powder (1 teaspoon): For that golden color and earthy undertone.
- Red chili powder (1 teaspoon): Adjust based on your preferred spice level for a gentle kick.
- Cumin powder (2 teaspoons total): Adds a deep, nutty spice that complements the pumpkin perfectly.
- Salt and black pepper: To balance and enhance all the flavors.
- Lemon juice (1 tablespoon): Adds a zesty brightness that lifts the dish.
- Olive oil or ghee (2 tablespoons): The fat that softens the onions and builds richness.
- Onion, finely chopped (1 medium): For sweetness and texture.
- Garlic (2 cloves, minced) and ginger (1 inch, grated): Fresh aromatics that deepen the flavor.
- Pumpkin puree (1 can, 15-ounce): The star ingredient packing moisture, natural sweetness, and beautiful color.
- Diced tomatoes with juice (1 can, 14.5-ounce): Adds acidity and body to the sauce.
- Heavy cream (1 cup): Provides a velvety texture and richness.
- Chicken broth (1/2 cup): Helps thin the sauce to the perfect consistency.
- Butter (2 tablespoons): For silky smoothness and indulgence.
- Brown sugar (1 tablespoon, optional): A subtle sweetness that marries with the pumpkin’s earthiness.
- Coriander powder (1/2 teaspoon), cinnamon (1/4 teaspoon), nutmeg (1/4 teaspoon), red pepper flakes (1/4 teaspoon, optional): These spices marry beautifully to deepen the fall flavors.
- Fresh cilantro, chopped: For a bright, herbal garnish.
- Cooked basmati rice or naan bread: To serve alongside and soak up every bit of sauce.
How to Make Pumpkin Butter Chicken: A Delicious Fall Recipe
Step 1: Marinate the Chicken
Start by mixing yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, cumin, salt, black pepper, and lemon juice in a large bowl. This marinade is where the magic begins – it tenderizes the chicken and infuses it with layers of bold, aromatic spices. After mixing, coat the chicken thoroughly and let it rest in the fridge for at least 30 minutes, ideally a few hours or overnight. The longer, the better for flavor penetration and tenderness.
Step 2: Prepare the Aromatic Base
In a heavy skillet or Dutch oven, heat olive oil or ghee over medium heat. Sauté the chopped onion until soft and translucent, about 5 to 7 minutes, then add minced garlic and grated ginger. Cook for an additional minute until fragrant. This step builds the savory foundation that gives the sauce its irresistible depth.
Step 3: Combine the Pumpkin Sauce Ingredients
Stir in the pumpkin puree, diced tomatoes (including their juice), heavy cream, and chicken broth. Mix thoroughly to create a creamy, velvety sauce enhanced by the acidity of tomatoes and richness of cream. Ensuring no lumps of pumpkin remain makes the sauce wonderfully smooth.
Step 4: Spice it Up and Simmer
Add butter, optional brown sugar, garam masala, cumin, coriander, cinnamon, nutmeg, and red pepper flakes to the sauce. These spices bring an alluring warmth and complexity that screams fall. Let the sauce come to a gentle simmer, then reduce heat and let it cook for 15 to 20 minutes. This slow simmer thickens the sauce and allows all the flavors to blend into a harmonious masterpiece.
Step 5: Cook the Chicken
Choose your preferred method: pan-frying or baking. For pan-frying, cook the marinated chicken pieces in a hot skillet in batches until golden and cooked through, about 5 to 7 minutes per side. For baking, lay the chicken on a parchment-lined baking sheet and roast at 400°F for 20 to 25 minutes. Always ensure the chicken reaches an internal temperature of 165°F for safety.
Step 6: Bring It All Together
Add the cooked chicken into the pumpkin butter sauce and stir to coat each piece. Let it simmer gently for another 5 to 10 minutes so the chicken absorbs the sauce’s rich flavors. This final step makes the dish absolutely unforgettable!
How to Serve Pumpkin Butter Chicken: A Delicious Fall Recipe
Garnishes
A sprinkle of fresh chopped cilantro adds a burst of color and a fresh, herbal note that perfectly balances the richness of the pumpkin butter sauce. It’s an easy finishing touch that elevates the dish.
Side Dishes
Serve Pumpkin Butter Chicken with fluffy basmati rice or warm, soft naan bread. These sides are perfect for soaking up the luscious sauce. For a vibrantly fresh contrast, consider a crisp green salad or lightly sautéed greens on the side.
Creative Ways to Present
For a cozy family meal, serve in a deep casserole dish with extra sauce ladled over the top. If entertaining, try plating on individual shallow bowls, garnished with cilantro and a lemon wedge for an elegant touch. You can also add a dollop of yogurt or a drizzle of cream for an extra creamy swirl on top.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Pumpkin Butter Chicken in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it an ideal weekday meal that tastes even better the next day as the flavors continue melding.
Freezing
This dish freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. When you want a quick, comforting meal, just thaw overnight in the fridge and reheat gently.
Reheating
Reheat in a saucepan over medium-low heat, stirring occasionally to prevent sticking, until warmed through. Add a splash of water or broth if the sauce has thickened too much. Avoid microwave if possible to maintain the sauce’s silky texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can, but chicken thighs are recommended because they stay juicier and more flavorful in the creamy pumpkin sauce. If using breasts, be careful not to overcook as they can dry out quickly.
Is canned pumpkin puree the same as pumpkin pie filling?
No, canned pumpkin puree is pure pumpkin with no added sugars or spices, whereas pumpkin pie filling contains sweeteners and spices. Always use plain pumpkin puree for this recipe to control the seasoning.
Can I make this recipe vegetarian?
Absolutely! Substitute chicken with hearty vegetables like cauliflower, mushrooms, or paneer, and swap chicken broth for vegetable broth. The sauce is rich enough to shine with these alternatives.
How spicy is this dish?
It has a mild to moderate heat depending on how much red chili powder and red pepper flakes you add. You can easily adjust these spices to suit your heat tolerance.
Can I prepare the sauce in advance?
Yes, you can make the pumpkin butter sauce a day ahead and refrigerate it. Just reheat gently and add freshly cooked chicken when ready to serve for the best texture.
Final Thoughts
If you’re looking for a truly comforting, flavorful recipe that celebrates the best of fall, Pumpkin Butter Chicken: A Delicious Fall Recipe is an absolute must-try. Its creamy, spiced pumpkin sauce paired with tender chicken creates a dish that feels like a warm hug on a plate. Give it a go, and you might just find yourself making it again and again as the seasons change.
Print
Pumpkin Butter Chicken: A Delicious Fall Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Description
Pumpkin Butter Chicken is a rich and flavorful fall-inspired dish that combines tender chicken thighs with a creamy pumpkin-spiced sauce. This recipe balances warm spices like garam masala, cinnamon, and nutmeg with the natural sweetness of pumpkin puree, creating a comforting and unique twist on classic butter chicken. Perfect for cozy dinners served over basmati rice or naan bread.
Ingredients
Chicken Marinade
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (Greek yogurt preferred for thickness)
- 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon cumin powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
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 tablespoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes (optional, for added heat)
- Salt and pepper to taste
To Serve
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan bread
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, salt, black pepper, and lemon juice. Mix thoroughly. Add the chicken pieces and coat them completely with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight to allow the flavors to develop.
- Prepare the Sauce Base: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Pumpkin and Liquids: Stir in the pumpkin puree, diced tomatoes with their juice, heavy cream, and chicken broth. Mix well to ensure the sauce is smooth without lumps.
- Incorporate Spices and Butter: Add butter, brown sugar (if using), garam masala, cumin powder, coriander powder, cinnamon, nutmeg, and red pepper flakes (if desired). Stir thoroughly to blend all the spices, enhancing the rich flavors of the sauce.
- Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, to thicken the sauce and allow the flavors to meld fully.
- Adjust Seasonings: Taste the sauce and add salt, pepper, and additional red pepper flakes as needed to suit your preference. This step ensures a balanced, flavorful base for the chicken.
- Cook the Chicken – Option 1: Pan-Frying: Heat a separate skillet over medium-high heat. Add marinated chicken pieces in a single layer (work in batches if needed). Cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Cook the Chicken – Option 2: Baking: Preheat oven to 400°F (200°C). Spread marinated chicken evenly on a parchment-lined baking sheet. Bake for 20-25 minutes or until the chicken is fully cooked.
- Combine Chicken and Sauce: Add the cooked chicken to the simmering pumpkin butter sauce. Stir well, coating the chicken evenly with the creamy pumpkin sauce.
- Final Simmer: Allow the chicken to simmer in the sauce for an additional 5-10 minutes on low heat. This ensures the chicken absorbs the sauce’s rich flavors and remains moist.
- Serve: Serve the pumpkin butter chicken hot over cooked basmati rice or alongside warm naan bread. Garnish generously with fresh chopped cilantro for a bright, fresh finish.
Notes
- For thicker sauce, simmer longer to reduce liquid as needed.
- Adjust red chili powder and red pepper flakes to control spice level.
- Brown sugar is optional but adds balanced sweetness to complement pumpkin.
- Marinating for several hours or overnight enhances flavor and tenderness.
- Use Greek yogurt for a thicker marinade that clings well to chicken.
- This dish pairs excellently with basmati rice or naan to soak up the flavorful sauce.
