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Pumpkin Butter Chicken

Creamy Pumpkin Butter Chicken for Cozy Autumn Nights

Indulge in this Pumpkin Butter Chicken, a comforting dish blending tender chicken in a creamy pumpkin sauce, perfect for autumn nights.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Boneless Skinless Chicken Thighs Provides tenderness and flavor.
  • 1 cup Plain Yogurt Greek yogurt is a great alternative.
  • 2 tablespoons Lemon Juice Fresh lemon preferred but bottled works.
  • 1 tablespoon Ginger-Garlic Paste Essential for aromatics.
  • 1 teaspoon Salt Enhances overall flavor.
For the Sauce
  • 1 tablespoon Garam Masala Key spice that provides depth.
  • 1 teaspoon Turmeric Adds warmth.
  • 1 teaspoon Chili Powder Brings heat; adjust to taste.
  • 1 teaspoon Cumin Adds earthy flavor.
  • 1 teaspoon Coriander Enhances flavor profile.
  • 2 tablespoons Olive Oil or Ghee Use ghee for richness.
  • 1 medium Onion Finely chopped.
  • 3 cloves Garlic Finely minced.
  • 1 cup Pumpkin Puree Ensure it's 100% pumpkin puree.
  • 1 can Diced Tomatoes Canned for convenience.
  • 1 cup Heavy Cream Can use coconut cream for dairy-free.
  • 1 cup Chicken Broth Adds depth.
  • 2 tablespoons Butter For richness.
  • 1 tablespoon Brown Sugar (optional) Balances pumpkin’s earthiness.
  • 1 teaspoon Cinnamon Adds warmth.
  • 1/4 teaspoon Nutmeg Complements the pumpkin.
  • 1/2 teaspoon Smoked Paprika Adds smokiness.
For Serving
  • 2 cups Basmati Rice Fluffy rice absorbs the sauce.
  • 1/4 cup Fresh Cilantro For garnish.
  • 1 loaf Naan Bread (optional) Ideal for soaking up the sauce.

Equipment

  • Mixing Bowl
  • Skillet
  • Spatula
  • meat thermometer

Method
 

Marinating and Cooking
  1. In a mixing bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, and salt. Add chicken thighs, coat well, cover, and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  2. In a skillet, heat oil or ghee over medium heat. Sauté chopped onions until translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute.
  3. Stir in pumpkin puree and diced tomatoes. Cook for 3-4 minutes until well combined.
  4. Pour in heavy cream and chicken broth, add butter, brown sugar (if using), and spices. Stir thoroughly and simmer for 15-20 minutes.
  5. In a separate pan, heat oil. Cook marinated chicken until it reaches an internal temperature of 165°F, about 5-20 minutes.
  6. Add the cooked chicken to the sauce. Simmer together for an additional 5-10 minutes.
  7. Serve over basmati rice, garnish with cilantro, and serve with naan if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Allow the chicken to marinate for maximum tenderness and flavor. Consider blending the sauce for a smoother texture if desired.

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