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Pumpkin Butter Chicken Recipe

Pumpkin Butter Chicken Recipe
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★★★★★

5.2 from 11 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Add Pumpkin and Tomatoes: Stir in the pumpkin puree and diced tomatoes along with their juice. Mix well to combine all ingredients evenly.
  4. 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.
  5. 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.
  6. Adjust Seasoning: Taste the sauce and season with salt and pepper as needed.
  7. 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.
  8. 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.
  9. 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.
  10. Check Chicken Temperature: Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
  11. 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.
  12. Final Simmer: Let the chicken simmer in the sauce for an additional 5-10 minutes to enhance flavor blending and heat through.
  13. Serve: Serve the pumpkin butter chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro.
  14. 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

Keywords: Pumpkin Butter Chicken, creamy chicken curry, Indian chicken recipe, pumpkin curry, garam masala chicken, autumn recipes

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