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Pumpkin Butter Chicken

Hearty Pumpkin Butter Chicken: A Cozy Weeknight Delight

This Pumpkin Butter Chicken is a quick, creamy dish that's perfect for cozy weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Boneless Chicken Thighs or Breasts Choose thighs for juicier texture or breasts for leaner option.
  • 1 cup Plain Yogurt Helps tenderize the chicken and adds creamy richness.
  • 2 tbsp Lemon Juice Brightens flavors; replace with lime juice for a twist.
  • 1 tbsp Ginger-Garlic Paste Adds depth; fresh minced ginger and garlic also work.
  • 1 tbsp Garam Masala Essential for authentic flavor; adjust for spice preference.
  • 1 tsp Turmeric Provides vibrant color and earthy flavor.
  • 1 tsp Chili Powder Spice it up or down based on your palate.
  • 1 tsp Cumin Offers warmth and depth.
  • 1 tsp Coriander Balances and brightens the spice blend.
For the Sauce
  • 2 tbsp Olive Oil or Ghee Use olive oil for a lighter touch or ghee for richness.
  • 1 medium Onion Sauté until golden for added sweetness.
  • 4 cloves Garlic Fresh garlic gives a punch.
  • 1 cup Pumpkin Puree The star ingredient for creaminess.
  • 1 cup Diced Tomatoes Adds acidity.
  • 1 cup Heavy Cream For an ultra-creamy sauce.
  • 1 cup Chicken Broth Enhances flavor and consistency.
  • 2 tbsp Butter Adds richness.
Optional Additions
  • 1 tbsp Brown Sugar Use sparingly to balance flavors.
  • 1 tsp Smoked Paprika Introduces a subtle smokiness.
  • 1 tsp Cinnamon Warm spice that enhances the pumpkin.
  • 1/4 tsp Nutmeg Use sparingly to elevate flavors.

Equipment

  • Large mixing bowl
  • Skillet
  • Cooking pan

Method
 

Step-by-Step Instructions for Pumpkin Butter Chicken
  1. In a large mixing bowl, combine plain yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, and coriander. Add chicken, ensuring it is coated with the marinade. Cover and let it marinate for at least 30 minutes, or up to 4 hours.
  2. Heat olive oil or ghee in a large skillet over medium heat. Add chopped onions and sauté for 5-7 minutes until translucent and golden.
  3. Stir in minced garlic and cook for 1-2 minutes until fragrant. Add pumpkin puree and diced tomatoes, cooking for about 5 minutes.
  4. Pour in heavy cream and chicken broth, followed by butter, brown sugar, smoked paprika, cinnamon, and nutmeg. Stir well and simmer for 15-20 minutes.
  5. Cook the marinated chicken in a separate pan until it reaches 165°F (74°C). This should take about 6-8 minutes per side.
  6. Once the chicken is fully cooked, cut it into bite-sized pieces and add it to the simmering sauce. Stir and let it simmer for 5-10 minutes.
  7. Serve the Pumpkin Butter Chicken over rice and garnish with cilantro. Accompany with warm naan bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 150mgIron: 2.5mg

Notes

For a delightful side, consider serving with Cinnamon Honey Butter cornbread.

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