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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 65 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion / American with Indian Influences
  • Diet: Halal

Description

Pumpkin Butter Chicken is a cozy and flavorful fall twist on a classic chicken dish, combining tender marinated chicken thighs with a rich, creamy pumpkin and spice sauce. Perfectly paired with basmati rice and naan bread, this recipe brings warm autumn flavors to your table with aromatic spices and a luscious, buttery sauce.

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 (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt. Add the chicken pieces and thoroughly coat them with the marinade. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours or overnight to maximize flavor.
  2. Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking another minute until fragrant.
  3. Add Pumpkin and Tomatoes: Stir in the pumpkin puree and the undrained diced tomatoes, mixing well to combine all ingredients smoothly.
  4. Incorporate Cream and Spices: Pour in the heavy cream, chicken broth, and add butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir thoroughly to meld all flavors.
  5. Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, allowing the flavors to merge and the sauce to thicken slightly.
  6. Season the Sauce: Taste the sauce and adjust with salt and pepper as needed to balance the flavors perfectly.
  7. Cook the Chicken: Choose one of the following methods:
    – Pan-frying: Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the marinated chicken pieces in a single layer for 5-7 minutes per side until cooked through and lightly browned. Do this in batches if necessary.
    – Baking: Preheat oven to 400°F (200°C). Spread the marinated chicken on a parchment-lined baking sheet and bake for 15-20 minutes until fully cooked.
    – Grilling: Preheat grill to medium-high heat. Grill chicken for 4-6 minutes per side until cooked through and nicely charred.
  8. Check Internal Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  9. Combine Chicken and Sauce: Transfer the cooked chicken pieces to the simmering pumpkin butter sauce. Stir to coat the chicken evenly with the sauce.
  10. Simmer Together: Let the chicken simmer in the sauce for an additional 5-10 minutes to deepen the flavors and create a luscious consistency.
  11. Serve: Serve the Pumpkin Butter Chicken hot over cooked basmati rice. Garnish generously with chopped fresh cilantro.
  12. Optional Accompaniment: Offer warm naan bread on the side for dipping into the rich sauce, enhancing the overall eating experience. Enjoy!

Notes

  • You can marinate the chicken overnight for even more tender and flavorful meat.
  • If you prefer a spicier dish, increase the chili powder according to your taste.
  • The brown sugar is optional but adds a nice subtle sweetness balancing the spices and pumpkin.
  • Use Greek yogurt for a thicker marinade or regular yogurt for a lighter consistency.
  • Leftover Pumpkin Butter Chicken keeps well refrigerated for up to 3 days and tastes great reheated.
  • Serve with steamed vegetables for a complete meal.

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