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Pumpkin Butter Chicken: A Delicious Fall Twist on a Classic Recipe

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★★★★★

5 from 63 reviews

Pumpkin Butter Chicken is a flavorful fall-inspired twist on classic Indian chicken dishes, featuring tender marinated chicken cooked to perfection and simmered in a creamy pumpkin butter sauce infused with warm spices like garam masala, cinnamon, and smoked paprika. Perfectly served over basmati rice with fresh cilantro and optional naan bread for a comforting and hearty 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 (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)

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, 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

To Serve

  • Cooked basmati rice
  • Fresh cilantro, chopped, for garnish
  • Naan bread, for serving (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight to develop flavor.
  2. Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and grated ginger; cook for an additional minute until fragrant.
  3. Add Pumpkin and Tomatoes: Stir in pumpkin puree and diced tomatoes with their juice. Mix well to combine all ingredients evenly.
  4. Incorporate Cream and Spices: Add heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg to the skillet. Stir thoroughly to blend all flavors.
  5. Simmer the Sauce: Bring the sauce to a gentle simmer, then lower the heat. Let it simmer uncovered for 15-20 minutes, stirring occasionally to meld the flavors.
  6. Season the Sauce: Taste the sauce and adjust seasoning with salt and pepper to your preference.
  7. Cook the Chicken – Pan-Frying Option: Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add marinated chicken in a single layer, cooking for 5-7 minutes per side until cooked through and lightly browned.
  8. Cook the Chicken – Baking Option: Preheat oven to 400°F (200°C). Spread marinated chicken on a parchment-lined baking sheet. Bake for 15-20 minutes until thoroughly cooked.
  9. Cook the Chicken – Grilling Option: Preheat grill to medium-high heat. Grill chicken pieces for 4-6 minutes per side until cooked and lightly charred.
  10. Check Chicken Temperature: Ensure chicken reaches an internal temperature of 165°F (74°C) to confirm doneness.
  11. Combine Chicken and Sauce: Add the cooked chicken to the simmering pumpkin butter sauce. Stir to coat the chicken evenly with the sauce.
  12. Simmer Together: Let the chicken simmer in the sauce for another 5-10 minutes to meld the flavors further.
  13. Serve: Spoon the Pumpkin Butter Chicken hot over cooked basmati rice. Garnish with chopped fresh cilantro.
  14. Optional Serving: Serve with warm naan bread to scoop up the delicious sauce, enhancing the meal experience.

Notes

  • Marinating the chicken longer, ideally overnight, enhances the flavor and tenderness.
  • You can adjust the level of chili powder to suit your spice tolerance.
  • Brown sugar is optional; add it if you prefer a touch of sweetness to balance spices.
  • Ensure not to use pumpkin pie filling as it contains added sugar and spices.
  • Chicken thighs provide juicier and more flavorful results than chicken breasts.
  • Leftovers store well in the refrigerator for 3-4 days; reheat gently to avoid curdling the cream.
  • This recipe pairs best with basmati rice and warm naan for an authentic experience.

Keywords: pumpkin chicken, pumpkin butter chicken, fall recipes, Indian chicken recipe, creamy chicken curry, garam masala chicken, pumpkin puree recipe, autumn dinner, chicken thighs recipe

Find it online: https://servedbynora.com/pumpkin-butter-chicken-a-delicious-fall-twist-on-a-classic-recipe/