Pumpkin Butter Chicken Recipe
If you are looking for a dish that wraps together comfort, warmth, and a touch of exotic flavor, look no further than Pumpkin Butter Chicken. This dish is a vibrant celebration of tender, juicy chicken thighs bathed in a luxuriously creamy pumpkin butter sauce, spiced just right to tease your taste buds. The beautiful blend of spices, pumpkin, and rich cream creates a sauce so velvety and full of autumnal goodness that it’s impossible not to fall in love. Whether you’re making a cozy weeknight dinner or impressing friends with something unique, Pumpkin Butter Chicken is pure magic on a plate.
Ingredients You’ll Need
Every ingredient in this recipe is simple but essential. Together, they build a symphony of flavors with just the right balance of spice, creaminess, and natural sweetness. From the creamy yogurt marinade to the fragrant blend of spices and the rich pumpkin puree, each component plays its part in making Pumpkin Butter Chicken unforgettable.
- Chicken thighs: Use boneless, skinless pieces cut into chunks for tender, juicy bites that absorb the sauce wonderfully.
- Plain yogurt: Acts as the base of the marinade, tenderizing the chicken while adding a subtle tang.
- Lemon juice: Adds brightness to the marinade and balances the richness of the sauce.
- Ginger-garlic paste: A fragrant duo that infuses the chicken and sauce with warm, aromatic flavors.
- Garam masala, turmeric, chili powder, cumin, coriander: This spice blend creates the iconic warmth and complexity in the chicken and sauce.
- Olive oil or ghee: Used for sautéing the aromatics and giving a rich base to the sauce.
- Onion, garlic, and ginger: Build layers of flavor in the sauce with their sweet and pungent notes.
- Pumpkin puree: The star ingredient that brings velvety texture, subtle sweetness, and beautiful color.
- Diced tomatoes: Provide acidity and a fresh burst to contrast the creamy pumpkin.
- Heavy cream and chicken broth: Combine to create a luxurious, silky sauce that coats every bite.
- Butter and brown sugar: Enhance the sauce’s richness and add a hint of sweetness to balance the spices.
- Additional spices (smoked paprika, cinnamon, nutmeg): Introduce depth with smoky and warm autumn flavors.
- Salt and pepper: Essential seasonings to make every flavor shine.
- Basmati rice and fresh cilantro: Perfect accompaniments to serve alongside your Pumpkin Butter Chicken for a well-rounded meal.
How to Make Pumpkin Butter Chicken
Step 1: Marinate the Chicken
Start by mixing your yogurt, lemon juice, ginger-garlic paste, and the colorful spice blend. This marinade is crucial—it tenderizes the chicken and saturates it with mouthwatering flavor. Let the chicken soak up the goodness for at least 30 minutes, though a few hours or overnight really takes this to the next level.
Step 2: Prepare the Pumpkin Butter Sauce
In a skillet or Dutch oven, gently cook the chopped onions in olive oil or ghee until they become soft and translucent. Then add garlic and ginger to release their enticing aromas. This base will set the stage for the sauce’s richness and complexity.
Step 3: Add Pumpkin and Tomatoes
Stir in the pumpkin puree along with the canned diced tomatoes and their juice. This combination creates a thick, luscious foundation, marrying sweetness and tanginess that is the hallmark of Pumpkin Butter Chicken.
Step 4: Stir in Cream and Spices
Pour in heavy cream and chicken broth, followed by butter and optional brown sugar to boost richness and bring balance. Then add the finishing spices—garam masala, smoked paprika, cinnamon, and nutmeg—to elevate the sauce with warm, comforting notes. Let it all simmer gently for 15 to 20 minutes so the flavors meld beautifully.
Step 5: Cook the Chicken
You have options here depending on your preference: pan-fry, bake, or grill the marinated chicken until it’s cooked through and has that perfect slight char or golden crust. Make sure to reach an internal temperature of 165°F to keep it safe and juicy—which is critical for the best Pumpkin Butter Chicken experience.
Step 6: Combine and Simmer
Once the chicken is perfectly cooked, fold it into the simmering pumpkin butter sauce and let it simmer for another 5 to 10 minutes. This step deepens the flavors, letting every bite soak up the creamy, spiced sauce heaven.
How to Serve Pumpkin Butter Chicken
Garnishes
Freshly chopped cilantro isn’t just a pretty green touch—it adds a fresh, citrusy brightness that cuts through the richness of the sauce beautifully. Feel free to sprinkle it generously over your steaming bowl of Pumpkin Butter Chicken for that final flavor lift.
Side Dishes
This dish pairs wonderfully with fragrant basmati rice, which soaks up the delicious sauce effortlessly. Warm naan bread is also a fabulous option for dipping, making every spoonful a sensory delight. You might also consider a simple cucumber raita or lightly sautéed greens to bring some crisp contrast to the meal.
Creative Ways to Present
For a festive touch, serve Pumpkin Butter Chicken in individual ramekins garnished with a dollop of yogurt and a sprinkle of toasted pumpkin seeds. Alternatively, plate it family-style in a shallow dish surrounded by colorful vegetable accompaniments. It’s as pleasing to the eye as it is to the palate!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Butter Chicken keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the second-day meal even more delicious if you can resist diving in right away!
Freezing
You can freeze Pumpkin Butter Chicken in portion-sized containers for up to 3 months. Just make sure it’s completely cooled before freezing to preserve its texture and flavor perfectly.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce smooth and creamy. Add a splash of chicken broth or cream if it seems too thick after reheating. This will bring your Pumpkin Butter Chicken back to its saucy glory without drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but thighs tend to stay juicier and more flavorful in this recipe. If using breasts, avoid overcooking to prevent dryness.
Is pumpkin puree necessary, or can I substitute it?
While pumpkin puree is key to that signature flavor and creamy texture, you could experiment with butternut squash puree. Keep in mind the flavor will shift subtly but remain delicious.
How spicy is the Pumpkin Butter Chicken?
The spice level is moderate, but it’s easily adjustable. Feel free to reduce or increase the chili powder to suit your heat tolerance. The dish is warming, not overpowering.
Can I make Pumpkin Butter Chicken vegetarian?
Definitely! You can swap the chicken for hearty vegetables like cauliflower florets or chickpeas. The sauce remains just as luscious and flavorful.
What’s the best way to serve this to guests?
Serve Pumpkin Butter Chicken alongside fluffy basmati rice and warm naan for a crowd-pleasing feast. Add garnishes like cilantro and a side of yogurt or pickles to elevate the experience.
Final Thoughts
Making Pumpkin Butter Chicken at home brings together the cozy flavors of fall with the satisfying richness of classic Indian-inspired spices and creaminess. This recipe is bound to become a favorite for its comforting warmth and elegant simplicity, perfect for sharing around the table. Dive in with some rice and naan and watch this dish become a staple you’ll crave time and again.
PrintPumpkin Butter Chicken Recipe
Pumpkin Butter Chicken is a rich and flavorful dish combining tender chicken thighs marinated in aromatic spices and yogurt, cooked in a creamy pumpkin and tomato sauce infused with warm spices like garam masala, cinnamon, and smoked paprika. This comforting recipe blends traditional Indian flavors with the subtle sweetness of pumpkin, perfect for a cozy meal served over basmati rice with optional naan bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes to 4 hours 20 minutes (including marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Marinating, sautéing, simmering, pan-frying/baking/grilling
- Cuisine: Indian-inspired
- Diet: Halal
Ingredients
For the 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)
For the 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
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight, to allow the flavors to penetrate the chicken.
- Prepare the Pumpkin Butter Sauce: 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 the minced garlic and grated ginger; cook for another minute until fragrant.
- Add Pumpkin and Tomatoes: Stir in the pumpkin puree and diced tomatoes along with their juice. Mix well to combine all ingredients evenly.
- Add Cream and Spices: Pour in the heavy cream and chicken broth. Add butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir well to blend all the flavors together.
- 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 the flavors.
- Adjust Seasoning: Taste the sauce and season with salt and pepper as needed.
- Cook the Chicken – Pan-frying Method: Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary. Cook 5-7 minutes per side until the chicken is cooked through and lightly browned.
- Cook the Chicken – Baking Method: Preheat oven to 400°F (200°C). Spread the marinated chicken pieces on a parchment-lined baking sheet. Bake for 15-20 minutes or until cooked through.
- Cook the Chicken – Grilling Method: Preheat grill to medium-high heat. Grill marinated chicken for 4-6 minutes per side until cooked through and lightly charred.
- Check Chicken Temperature: Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Combine Chicken and Sauce: Add the cooked chicken into the simmering pumpkin butter sauce. Stir well to coat the chicken pieces evenly with the sauce.
- Final Simmer: Let the chicken simmer in the sauce for an additional 5-10 minutes to enhance flavor blending and heat through.
- Serve: Serve the pumpkin butter chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro.
- Optional Serving: Offer warm naan bread on the side for dipping into the delicious sauce. Enjoy your meal!
Notes
- Marinating the chicken overnight yields more tender and flavorful results.
- Adjust chili powder according to your preferred spice level.
- Brown sugar is optional; add it if you like a touch of sweetness to balance the spices.
- If you want a dairy-free version, substitute cream and butter with coconut milk and vegan butter.
- This dish pairs perfectly with basmati rice and naan but can also be served with other flatbreads or grains.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken with sauce and 1/2 cup rice)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Pumpkin Butter Chicken, creamy chicken curry, Indian chicken recipe, pumpkin curry, garam masala chicken, autumn recipes
