Description
Pumpkin Butter Chicken is a comforting and flavorful fall recipe featuring tender chicken thighs marinated in spices and yogurt, then simmered in a rich, creamy pumpkin butter sauce with warm aromatic spices. Perfectly paired with basmati rice or naan, this dish beautifully combines savory and subtly sweet flavors for a satisfying meal.
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 and Cooking
- 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
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan bread for serving
Instructions
- Marinate the chicken: In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, salt, pepper, and lemon juice. Mix well. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight for best flavor.
- Sauté aromatics: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
- Add base ingredients: Stir in the pumpkin puree, diced tomatoes with their juice, heavy cream, and chicken broth. Mix well to combine, ensuring there are no lumps in the pumpkin puree.
- Incorporate spices and butter: Add butter, brown sugar (if using), garam masala, cumin powder, coriander powder, cinnamon, nutmeg, and red pepper flakes (if using). Stir thoroughly to combine all spices evenly. The brown sugar brings a subtle sweetness that balances the sauce.
- Simmer the sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally to meld flavors and slightly thicken the sauce.
- Season to taste: Taste the sauce and adjust seasoning by adding salt, pepper, or more red pepper flakes if desired. Customize the spiciness to your preference.
- Cook the chicken: Choose your preferred method:
Option 1: Pan-frying – Heat a separate skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed). Cook 5-7 minutes per side until cooked through and lightly browned. Ensure internal temperature reaches 165°F (74°C).
Option 2: Baking – Preheat oven to 400°F (200°C). Spread marinated chicken on a parchment-lined baking sheet and bake 20-25 minutes until cooked through. - Add chicken to sauce: Transfer the cooked chicken into the simmering pumpkin butter sauce. Stir well to coat the chicken evenly with the sauce.
- Final simmer: Let the chicken simmer in the sauce for 5-10 minutes more, allowing the flavors to fully meld and the chicken to absorb the rich sauce.
- Serve: Serve hot over cooked basmati rice or with warm naan bread. Garnish generously with fresh chopped cilantro for added freshness and color.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Marinating the chicken overnight enhances flavor and tenderness.
- You can adjust the spice level by modifying red chili powder and red pepper flakes.
- For a dairy-free alternative, substitute heavy cream and butter with coconut cream and coconut oil.
- Leftover pumpkin butter chicken tastes great the next day and reheats well.
- Serve with basmati rice or naan to soak up the delicious sauce.
