Introduction

This Pumpkin Butter Chicken recipe offers a delicious fall-inspired twist on the classic chicken dish. Creamy, warmly spiced, and enriched with pumpkin puree, it’s perfect for cozy dinners. Serve it over basmati rice or with naan for a comforting meal.

A round speckled bowl holds two main layers: on the left, a mound of white fluffy rice with light green cilantro leaves on top, and on the right, a rich orange curry sauce thickly coating chunks of tender chicken, sprinkled with chopped green herbs and black pepper flakes. A silver spoon rests inside the curry, partially submerged. In the background, there are pieces of naan bread on a wooden board and small bowls with spices on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Naan bread, for serving (optional)

Instructions

Step 1: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours or overnight.
Step 2: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
Step 3: Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
Step 4: Stir in pumpkin puree and diced tomatoes with their juice. Mix well to combine.
Step 5: Add heavy cream, chicken broth, butter, optional brown sugar, garam masala, smoked paprika, cinnamon, and nutmeg. Stir until all ingredients are well blended.
Step 6: Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally.
Step 7: Taste the sauce and adjust salt and pepper as needed.
Step 8: Cook the chicken using your preferred method:
- Pan-frying: Heat 1 tablespoon olive oil in a skillet over medium-high heat, cook chicken in batches 5-7 minutes per side until cooked through and browned.
- Baking: Preheat oven to 400°F (200°C). Spread chicken on parchment-lined baking sheet and bake 15-20 minutes until cooked through.
- Grilling: Preheat grill to medium-high and grill chicken 4-6 minutes per side until cooked through and lightly charred.
Step 9: Ensure chicken internal temperature reaches 165°F (74°C).
Step 10: Add cooked chicken to the simmering pumpkin butter sauce and stir to coat evenly.
Step 11: Let chicken simmer in the sauce for an additional 5-10 minutes to deepen flavors.
Step 12: Serve hot over cooked basmati rice, garnish with chopped fresh cilantro.
Step 13: Optionally, serve with warm naan bread for dipping and enjoy your comforting meal.

Tips & Variations

For a richer sauce, substitute heavy cream with coconut milk for a dairy-free option and slight sweetness.
Adjust chili powder to control the heat level according to your preference.
Marinating the chicken overnight enhances the flavors and tenderness.
Use fresh pumpkin puree if you prefer a fresher taste over canned.

Storage

Store leftover Pumpkin Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round, speckled bowl holds three main layers: on the right side, there is a thick layer of fluffy white rice sprinkled lightly with green herbs and red spices; on the left side, a rich, creamy orange curry fills more than half the bowl, with chunks of browned chicken immersed in the sauce; the top layer is fresh green cilantro leaves scattered over both rice and curry. A silver spoon rests inside the bowl on the left side, and pieces of flatbread sit on a wooden surface behind the bowl. The bowl is placed on a soft, light beige cloth on a white marbled surface. A soft warm light glows in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful with this recipe. If using breasts, monitor cooking closely to avoid dryness.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is plain cooked pumpkin without added spices or sugar, while pumpkin pie filling includes sweeteners and spices. For this recipe, always use pumpkin puree for the best flavor balance.