why make this recipe
Pumpkin Butter Chicken is a delightful dish that combines the warmth of spices with the creamy richness of pumpkin. This recipe is perfect for cozy dinners and brings a wonderful twist to traditional butter chicken. The unique flavor of pumpkin not only adds a lovely sweetness but also packs in nutrients. It’s a great way to enjoy a classic meal while exploring new tastes.
how to make Pumpkin Butter Chicken
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
Directions:
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Marinate the Chicken: In a large bowl, mix 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 well. Cover and refrigerate for at least 30 minutes, or up to 4 hours if possible.
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Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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Add the pumpkin puree and diced tomatoes (with juice). Mix well. Pour in the heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir everything together.
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Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally, to meld the flavors. Taste the sauce and add salt and pepper as needed.
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Cook the Chicken:
- Pan-frying: Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Add marinated chicken in a single layer. Cook for 5-7 minutes per side until cooked through.
- Baking: Preheat the oven to 400°F (200°C). Lay the marinated chicken on a parchment-lined baking sheet. Bake for 15-20 minutes until done.
- Grilling: Preheat your grill to medium-high heat. Grill the marinated chicken for 4-6 minutes per side until cooked through. Ensure the internal temperature reaches 165°F (74°C).
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Combine and Serve: Add the cooked chicken to the pumpkin butter sauce. Stir to coat the chicken evenly. Let it simmer for another 5-10 minutes. Serve hot over cooked basmati rice. Garnish with fresh cilantro and enjoy with warm naan bread if desired.
how to serve Pumpkin Butter Chicken
Pumpkin Butter Chicken is best served hot over a bed of fluffy basmati rice. You can also serve it with warm naan or roti to soak up the delicious sauce. Garnish with freshly chopped cilantro for a touch of color and flavor.
how to store Pumpkin Butter Chicken
To store leftover Pumpkin Butter Chicken, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It can last for up to 3-4 days. For longer storage, you can freeze it. Just make sure to use a freezer-safe container, and it should be good for up to 3 months.
tips to make Pumpkin Butter Chicken
- Marinating the chicken longer enhances its flavor. Try to marinate it overnight for the best results.
- Adjust the spice levels according to your taste. You can increase or decrease the chili powder based on your preference.
- For a bit of extra sweetness, the brown sugar is optional but can enhance the dish, especially if the pumpkin taste is very strong.
variation
You can make Pumpkin Butter Chicken with different types of protein, like chicken breasts, shrimp, or even tofu for a vegetarian option. Feel free to incorporate different vegetables such as spinach or bell peppers for added nutrition.
FAQs
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, you should use plain pumpkin puree, as pumpkin pie filling contains added sugars and spices that will alter the flavor of the dish.
2. Can I make Pumpkin Butter Chicken ahead of time?
Yes, you can prepare the sauce and marinate the chicken ahead of time. Just cook it close to serving for the best flavor and texture.
3. How can I make this dish dairy-free?
You can substitute the yogurt with a plant-based yogurt and use coconut milk instead of heavy cream for a dairy-free version.
Pumpkin Butter Chicken
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delightful twist on traditional butter chicken, featuring the creamy richness of pumpkin and a warm blend of spices.
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
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 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
- 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)
- 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
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili, cumin, coriander, and salt. Add chicken and coat. Refrigerate for at least 30 minutes.
- Prepare the Pumpkin Butter Sauce: Heat oil or ghee, add onion and cook until softened. Stir in garlic and ginger. Add pumpkin puree and diced tomatoes. Mix in cream, broth, butter, brown sugar, garam masala, smoked paprika, cinnamon, and nutmeg. Simmer for 15-20 minutes.
- Cook the Chicken: Pan-fry, bake, or grill the chicken until fully cooked. Ensure internal temperature reaches 165°F.
- Combine and Serve: Stir cooked chicken into pumpkin butter sauce and simmer for 5-10 minutes. Serve hot over basmati rice and garnish with cilantro.
Notes
Marinating the chicken overnight enhances flavor. Adjust spice levels as desired. Serve with naan for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian