Go Back
–+ servings
Pumpkin Butter Chicken

Pumpkin Butter Chicken

Pumpkin Butter Chicken is a cozy fall dish that combines tender chicken with a creamy, spiced pumpkin sauce, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Marination Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken Thighs or chicken breasts for a leaner option
  • 1 cup Plain Yogurt Greek yogurt can be used for extra thickness
  • 2 tablespoons Lemon Juice freshly squeezed for best taste
  • 1 tablespoon Ginger-Garlic Paste or fresh grated ginger and minced garlic
For the Sauce
  • 1 medium Onion chopped, yellow or white preferred
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 1 cup Pumpkin Puree 100% pumpkin puree
  • 1 cup Diced Tomatoes undrained
  • 1 cup Heavy Cream or coconut cream for dairy-free
  • 1 cup Chicken Broth low-sodium for healthier choice
  • 2 tablespoons Butter or olive oil for lighter option
  • 2 tablespoons Brown Sugar optional
For the Spices
  • 1 teaspoon Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • to taste Salt
  • to taste Pepper
For Serving
  • 2 cups Basmati Rice
  • 1/4 cup Cilantro optional
  • 1 piece Naan Bread optional

Equipment

  • Mixing bowl
  • skillet
  • oven
  • measuring spoons
  • measuring cups
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine plain yogurt, freshly squeezed lemon juice, ginger-garlic paste, and spices. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until translucent. Add minced garlic and grated ginger for another 1-2 minutes.
  3. Add pumpkin puree and diced tomatoes to the skillet, stir, and simmer for around 5 minutes. Pour in heavy cream and chicken broth, followed by butter and remaining spices. Stir until smooth, and simmer for 15-20 minutes.
  4. For pan-frying, cook marinated chicken in batches for 6-7 minutes on each side until golden. For baking, preheat oven to 400°F and bake for 15-20 minutes.
  5. Add cooked chicken to pumpkin sauce, stir gently and let simmer for an additional 5 minutes. Serve hot over basmati rice, garnished with cilantro and naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Marinate chicken for at least 30 minutes; overnight for deeper flavor. Use high-quality spices and 100% pumpkin puree for best results. Store leftovers properly.

Tried this recipe?

Let us know how it was!