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Pumpkin Butter Chicken

Pumpkin Butter Chicken: A Cozy Autumn Comfort Dish

Pumpkin Butter Chicken is a comforting dish that blends tender chicken with a creamy pumpkin butter sauce, perfect for autumn dining.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: American, Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Can substitute with chicken breast.
  • 1 cup Plain Yogurt Greek yogurt recommended.
  • 2 tablespoons Lemon Juice Fresh is preferable.
  • 1 tablespoon Ginger-Garlic Paste Can substitute with fresh minced ginger and garlic.
For the Sauce
  • 2 tablespoons Olive Oil Ghee can be used for richer taste.
  • 1 medium Onion Shallots can be used as an alternative.
  • 1 cup Pumpkin Puree Ensure it's 100% puree.
  • 1 can Diced Tomatoes Fresh tomatoes can be substituted.
  • 1 cup Heavy Cream Coconut cream for a dairy-free option.
  • 1 cup Chicken Broth Vegetable broth can be used.
  • 2 tablespoons Butter Can be omitted for a lighter dish.
  • 1 tablespoon Brown Sugar Optional for balancing flavors.
For the Spices
  • 1 tablespoon Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
For Serving
  • 1/4 cup Cilantro For garnish.
  • 2 cups Cooked Basmati Rice Can substitute with quinoa or riced cauliflower.
  • 1 piece Naan Bread Optional for dipping.

Equipment

  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Pumpkin Butter Chicken
  1. In a mixing bowl, blend plain yogurt, fresh lemon juice, ginger-garlic paste, and the spices. Add the chicken thighs, ensuring they are well-coated, then cover and refrigerate for at least 30 minutes.
  2. Heat a large skillet over medium heat and add olive oil or ghee. Sauté finely chopped onions for about 5-7 minutes until translucent. Stir in minced garlic and ginger, cooking for 1-2 minutes.
  3. Introduce the pumpkin puree and diced tomatoes to the skillet. Mix thoroughly and cook for 3-5 minutes until the combination softens.
  4. Pour in the heavy cream and chicken broth, then add butter. Sprinkle in additional spices and bring the sauce to a gentle simmer for 15-20 minutes.
  5. Cook the marinated chicken, either pan-fry for 5-7 minutes per side, bake in the oven for 15-20 minutes, or grill for 4-6 minutes per side until fully cooked.
  6. Cut the cooked chicken into bite-sized pieces and fold gently into the simmering pumpkin sauce. Allow to simmer for an additional 5-10 minutes.
  7. Serve over a bed of fluffy basmati rice or alongside warm naan bread. Garnish with freshly chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently to avoid drying out the chicken.

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