Pumpkin Butter Chicken: A Delicious Fall Twist on a Classic Recipe

Introduction

Pumpkin Butter Chicken is a delightful fall-inspired twist on a classic favorite. This creamy, spiced dish blends the earthy sweetness of pumpkin with traditional Indian flavors, creating a comforting meal perfect for cooler weather. Serve it with basmati rice or naan for a satisfying dinner.

Ingredients

• 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)
• 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
• Cooked basmati rice, for serving
• Fresh cilantro, chopped, for garnish
• Naan bread, for serving (optional)

Instructions

1. Step 1: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
2. Step 2: Heat the olive oil or ghee in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
3. Step 3: Stir in the pumpkin puree, undrained diced tomatoes, heavy cream, chicken broth, butter, and brown sugar (if using). Add garam masala, smoked paprika, cinnamon, nutmeg, and season with salt and pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally.
4. Step 4: While the sauce simmers, cook the marinated chicken by pan-frying in a separate skillet over medium-high heat, or bake/grill until cooked through and slightly browned, about 6-8 minutes per side depending on method.
5. Step 5: Add the cooked chicken pieces to the pumpkin butter sauce and simmer together for 5 more minutes to meld the flavors.
6. Step 6: Serve the pumpkin butter chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro and enjoy with warm naan bread if desired.

Tips & Variations

• Use Greek yogurt for a thicker marinade and creamy texture.
• Adjust chili powder to control the spice level, or omit for a milder dish.
• For a dairy-free version, substitute coconut cream for heavy cream and use oil instead of butter.
• Leftover sauce can be blended smooth for a silky texture before combining with the chicken.
• Add a handful of spinach or kale near the end of cooking for extra greens.

Storage

Store leftover pumpkin butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or broth to loosen the sauce when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it cooks faster and may be less tender. Watch cooking time carefully to avoid drying out the meat.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is plain cooked pumpkin without added spices or sweeteners. Pumpkin pie filling contains sugar and spices and is not suitable for savory dishes.

Pumpkin Butter Chicken: A Delicious Fall Twist on a Classic Recipe

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4.6 from 69 reviews

Pumpkin Butter Chicken is a flavorful fall-inspired twist on traditional butter chicken, incorporating creamy pumpkin puree and warm spices to create a rich, comforting dish. Tender chicken thighs are marinated in a spiced yogurt mixture, cooked to perfection, and simmered in a luscious pumpkin-tomato cream sauce. Served over basmati rice and garnished with fresh cilantro, this recipe offers a delicious way to celebrate seasonal flavors.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian Fusion

Ingredients

Scale 1x2x3x

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. Add the cut chicken thighs and mix thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, or up to overnight to allow the flavors to infuse.
2. Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet over medium heat. Add finely chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent and fragrant, about 5 minutes. Stir in the pumpkin puree, undrained diced tomatoes, heavy cream, and chicken broth. Add butter, brown sugar if using, garam masala, smoked paprika, cinnamon, nutmeg, and season with salt and pepper. Stir well to combine, then reduce heat and let the sauce simmer gently while you cook the chicken, about 10 minutes.
3. Cook the Chicken: In a separate large skillet or pan over medium-high heat, add a bit of oil or ghee and cook the marinated chicken pieces until browned on all sides and cooked through, approximately 8-10 minutes. Alternatively, you can bake the chicken in a preheated oven at 375°F (190°C) for 20-25 minutes or grill it until fully cooked.
4. Combine and Serve: Add the cooked chicken pieces to the pumpkin butter sauce and simmer together for 5-7 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve the pumpkin butter chicken hot over cooked basmati rice, garnish with freshly chopped cilantro, and enjoy with warm naan bread on the side if desired.

Notes

• For extra depth of flavor, marinate the chicken overnight in the refrigerator.
• If you prefer a less creamy sauce, reduce the heavy cream quantity by half or substitute with coconut milk for a dairy-free option.
• Adjust chili powder to control the spiciness of the dish.
• Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop or microwave.
• Use fresh spices if possible for more vibrant taste, especially garam masala and turmeric.

Keywords: Pumpkin Butter Chicken, Fall Recipes, Indian Fusion, Chicken Thighs, Pumpkin Puree, Butter Chicken Twist, Comfort Food, Spiced Chicken