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
Scale
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.
