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Creamy Pumpkin Butter Chicken served with basmati rice and naan bread, garnished with fresh cilantro.

Pumpkin Butter Chicken

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  • Author: Aneta
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

This Pumpkin Butter Chicken is creamy, cozy, and full of warm fall flavors. Tender marinated chicken is simmered in a velvety pumpkin-infused butter sauce, perfectly spiced with garam masala, cinnamon, and nutmeg. Serve it over basmati rice with naan for the ultimate comfort meal.

Ingredients

Scale

For the Chicken Marinade:

  • 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 (adjust to taste)

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon coriander powder

  • 1/2 teaspoon salt (or to taste)

For the Pumpkin Butter Sauce:

  • 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)

  • 1 teaspoon garam masala

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • Salt and pepper, to taste

For Serving:

  • Cooked basmati rice

  • Fresh cilantro, chopped

  • Naan bread (optional)

Instructions

  1. Marinate the Chicken:
    In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt. Mix well, then add chicken and coat evenly. Cover and refrigerate for at least 30 minutes (or up to overnight).

  2. Make the Sauce:
    In a large skillet or Dutch oven, heat olive oil or ghee over medium heat. Add onion and sauté until soft and golden, about 5–7 minutes. Stir in garlic and ginger; cook for 1 more minute.

  3. Add the Pumpkin Base:
    Stir in pumpkin puree and diced tomatoes. Mix well, then add heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir until smooth and simmer over low heat for 15–20 minutes, stirring occasionally.

  4. Cook the Chicken:
    Pan-fry, bake, or grill the marinated chicken until cooked through (165°F internal temperature).

    • Pan-fry: 5–7 minutes per side over medium-high heat.

    • Bake: 400°F for 15–20 minutes.

    • Grill: 4–6 minutes per side.

  5. Combine and Serve:
    Add cooked chicken to the simmering sauce and let it bubble gently for 5–10 minutes. Serve over warm basmati rice with cilantro and naan. Enjoy!

Notes

For a lighter version, substitute heavy cream with coconut milk or half-and-half.
Adjust spice levels by reducing or increasing chili powder.
Pumpkin Butter Chicken tastes even better the next day as flavors deepen.
Freezes well for up to 2 months—just reheat on the stove with a splash of broth

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Fusion (Indian-Inspired, Fall Comfort Food)

Nutrition

  • Serving Size: 1 bowl (about 1 ½ cups)
  • Calories: 480 kcal
  • Sugar: 7 g
  • Sodium: 620 mg
  • Fat: 30 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 155 mg

Find it online: https://chickenmagicrecipes.com/pumpkin-butter-chicken/