Description
Pumpkin Butter Chicken is a comforting fall-inspired dish that combines tender boneless chicken thighs with a rich, creamy pumpkin and tomato sauce infused with warming spices. This flavorful recipe blends yogurt-marinated chicken with a luscious sauce featuring pumpkin puree, garam masala, and a hint of cinnamon and nutmeg. Perfect for cozy dinners, it is served best alongside basmati rice or warm naan bread and garnished with fresh cilantro.
Ingredients
Chicken Marinade
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (Greek yogurt preferred)
- 2 tablespoons ginger-garlic paste (equal parts finely minced or blended ginger and garlic)
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to 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 yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, cumin, salt, black pepper, and lemon juice. Mix until smooth. Add chicken pieces, coat thoroughly, cover, and refrigerate for at least 30 minutes, ideally 2-4 hours or overnight for best flavor.
- Cook Aromatics: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Pumpkin and Liquids: Stir in pumpkin puree, diced tomatoes with their juice, heavy cream, and chicken broth. Mix thoroughly to combine and ensure no lumps remain from 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 desired. Stir well to meld the spices into the sauce, allowing the pumpkin’s sweetness to be complemented.
- Simmer Sauce: Bring the sauce to a simmer then reduce heat to low. Let it gently simmer for 15-20 minutes, stirring occasionally so flavors deepen and the sauce thickens slightly.
- Adjust Seasoning: Taste the sauce and add additional salt, pepper, or red pepper flakes to preference. Customize the heat and seasoning as desired.
- Cook the Chicken (Option 1 – Pan-frying): Heat a separate skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed). Fry for 5-7 minutes per side until golden and cooked through (internal temp 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 fully cooked through.
- Combine Chicken and Sauce: Add the cooked chicken to the simmering pumpkin butter sauce. Stir thoroughly to coat the chicken evenly with the rich sauce.
- Final Simmer: Allow the chicken to simmer in the sauce for an additional 5-10 minutes, enabling all flavors to meld perfectly.
- Serve: Serve hot over cooked basmati rice or alongside warm naan bread. Garnish with freshly chopped cilantro for a bright finish.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Adjust red chili powder and red pepper flakes according to your preferred spice level.
- Brown sugar is optional but adds a nice balance to the pumpkin’s natural earthiness and acidity from tomatoes.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This recipe pairs beautifully with basmati rice or naan for a full meal.
- For a dairy-free version, substitute yogurt and cream with coconut milk or a dairy-free yogurt alternative and use oil instead of butter.
