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