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