Description
Pumpkin Butter Chicken is a comforting and flavorful fall-inspired dish featuring tender chicken thighs marinated in a spiced yogurt mixture, cooked in a rich, creamy pumpkin and tomato sauce infused with warming spices. This recipe offers two primary cooking methods for the chicken—pan-frying or baking—before simmering it in a luscious pumpkin butter sauce, perfect served with basmati rice or naan bread. A delightful way to celebrate seasonal flavors with a savory, mildly spiced twist.
Ingredients
Scale
For the Marinade
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (Greek yogurt preferred for thickness)
- 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon cumin powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
For Cooking the Chicken
- 2 tablespoons olive oil or ghee (for pan-frying)
For the Pumpkin Butter Sauce
- 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
For Garnish and Serving
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan bread
Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, salt, pepper, and lemon juice. Mix well. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight for best flavor.
- Sauté Aromatics: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cooking another minute until fragrant.
- Add Pumpkin Base: Stir in pumpkin puree, diced tomatoes with their juice, heavy cream, and chicken broth. Mix thoroughly, ensuring no lumps remain in 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 (optional). Stir well to blend all spices evenly with the sauce.
- Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Allow to simmer for 15-20 minutes, stirring occasionally to meld flavors and slightly thicken the sauce.
- Taste and Adjust Seasoning: Sample the sauce for flavor and adjust salt, pepper, or red pepper flakes as desired to customize spice level.
- Cook the Chicken – Pan-frying Option: Heat a separate skillet over medium-high heat. Add marinated chicken pieces in a single layer (cook in batches if needed). Cook each side for 5-7 minutes until cooked through and lightly browned. Ensure internal temperature reaches 165°F (74°C).
- Cook the Chicken – Baking Option: Preheat oven to 400°F (200°C). Arrange marinated chicken pieces on a parchment-lined baking sheet in a single layer. Bake for 20-25 minutes until cooked through.
- Combine Chicken and Sauce: Add the cooked chicken to the simmering pumpkin butter sauce. Stir to coat chicken evenly with the sauce.
- Final Simmer: Let the chicken simmer in the sauce for an additional 5-10 minutes to allow flavors to fully meld together.
- Serve: Serve hot over cooked basmati rice or alongside warm naan bread. Garnish generously with chopped fresh cilantro for a bright finish.
Notes
- For more intense flavor, marinate the chicken overnight.
- Adjust red chili powder and red pepper flakes to control spiciness.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Brown sugar in the sauce is optional but balances pumpkin’s natural earthiness.
- You can substitute ghee with olive oil for a lighter option.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This recipe pairs beautifully with basmati rice or Indian flatbreads such as naan or roti.
