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Pumpkin Butter Chicken

Pumpkin Butter Chicken: A Cozy Dinner for Fall Nights

Pumpkin Butter Chicken combines tender chicken thighs in a creamy pumpkin sauce, making it the perfect cozy dish for fall nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 4 hours
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound boneless skinless chicken thighs Use for tenderness and moisture.
  • 1 cup plain yogurt Ideal marinade base.
  • 2 tablespoons lemon juice Fresh or bottled.
  • 1 tablespoon ginger-garlic paste Or substitute with fresh ginger and garlic.
  • 1 teaspoon garam masala Spice mix.
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder Adjust to taste.
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt Adjust to liking.
  • 2 tablespoons olive oil or ghee Ghee adds richness.
For the Sauce
  • 1 medium onion Yellow or white.
  • 2 cloves garlic Fresh is best.
  • 1 tablespoon ginger Fresh is recommended.
  • 1 cup pumpkin puree Use 100% pumpkin.
  • 1 can diced tomatoes Choose low-sodium.
  • 1 cup heavy cream Or coconut cream for dairy-free.
  • 1 cup chicken broth Vegetable broth for vegetarian.
  • 2 tablespoons butter Rich enhancer.
  • 1 tablespoon brown sugar Optional for sweetness.
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
For Serving
  • 1/4 cup fresh cilantro For garnish.
  • 2 cups cooked basmati rice Or quinoa.
  • 1 loaf naan bread Optional.

Equipment

  • Mixing bowl
  • Skillet
  • Measuring cups
  • Measuring spoons
  • plastic wrap
  • serving dish

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, spices, and salt. Coat the chicken thighs and refrigerate for 30 minutes to 4 hours.
  2. In a skillet, heat olive oil or ghee, sauté onion until translucent. Add garlic and ginger, then pumpkin puree and tomatoes. Cook for 2-3 minutes.
  3. Add cream, broth, smoked paprika, cinnamon, and nutmeg. Simmer for 15-20 minutes.
  4. Cook chicken in oil until browned and cooked through, about 5-7 minutes per side.
  5. Combine chicken with sauce and simmer for 5-10 minutes. Serve over rice or with naan.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 700IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Allow adequate marination for maximum flavor. Store leftovers properly for best quality.

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