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Pumpkin Butter Chicken

Creamy Pumpkin Butter Chicken for Cozy Fall Nights

This Creamy Pumpkin Butter Chicken is a delightful fusion of tender chicken and velvety pumpkin sauce, perfect for cozy fall nights.
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Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 lbs boneless, skinless chicken thighs Can substitute with chicken breast or vegetarian options.
  • 1 cup plain yogurt Greek or regular; can use dairy-free yogurt.
  • 2 tablespoons lemon juice Can substitute with vinegar.
  • 1 tablespoon ginger-garlic paste Can substitute with fresh minced ginger and garlic or powdered.
  • 1 teaspoon garam masala Adjust to taste or use curry powder as an alternative.
For the Sauce
  • 1 tablespoon turmeric powder Omit for a less vibrant color.
  • 1 teaspoon chili powder Adjust per preference.
  • 1/2 teaspoon cumin powder Omit if not available.
  • 1/2 teaspoon coriander powder Substitute or omit.
  • 1 medium onion, finely chopped Adds sweetness and depth.
  • 2 cloves garlic, minced Adjust according to preference.
  • 1 inch ginger, grated Adds spice.
  • 1 15 ounce can pumpkin puree Ensure it's 100% pumpkin.
  • 1 14.5 ounce can diced tomatoes, undrained Adds acidity and body.
  • 1 cup heavy cream Can use coconut cream.
  • 1/2 cup chicken broth Substitute with vegetable broth.
  • 2 tablespoons butter Can substitute with vegan butter.
  • 1 tablespoon brown sugar (optional) Omit if desired.
For Final Touches
  • Salt and pepper to taste
  • Cooked basmati rice, for serving
  • Fresh cilantro, chopped, for garnish
  • Naan bread, for serving (optional)

Equipment

  • Large Bowl
  • Skillet
  • Grill or Oven

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt to create a marinade. Add chicken, cover and refrigerate for at least 30 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add onion, sauté for 5-7 minutes until soft. Stir in garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add pumpkin puree and diced tomatoes to the skillet, stirring to blend. Pour in heavy cream, chicken broth, and butter, and add spices. Simmer for 15-20 minutes until thickened.
  4. Preheat your grill or oven to 375°F (190°C). Grill or bake marinated chicken for 25-30 minutes until golden brown and internal temperature reaches 165°F (75°C). Let rest before slicing.
  5. Slice the cooked chicken and stir it into the simmering sauce. Allow to meld for about 5 minutes. Serve hot over basmati rice, garnished with cilantro and naan bread if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 8000IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Marinate chicken for at least 30 minutes for maximum tenderness. Use 100% pumpkin puree for best flavor.

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