Description
Pumpkin Butter Chicken combines tender marinated chicken with a silky sauce made from pumpkin purée, tomato, butter, cream, ginger, garlic, and warming Indian-inspired spices. The pumpkin adds subtle sweetness and body without overpowering the savory curry flavors. Serve it with basmati rice or warm naan for a cozy autumn dinner.
Ingredients
- 1 1/2 lbs (700 g) boneless skinless chicken thighs, cut into pieces
- 1/2 cup plain yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons garam masala, divided
- 5 garlic cloves, minced, divided
- 2 inches fresh ginger, grated or minced, divided
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons butter, plus 1 tablespoon for finishing
- 1 tablespoon neutral cooking oil, plus more for searing
- 1 large yellow onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 cup tomato purée
- 1 cup pumpkin purée
- 1 cup heavy cream or full-fat coconut milk
- 1/2 cup water, as needed
- 1/4 cup fresh cilantro, chopped
- Black pepper, to taste
Instructions
1. Combine yogurt, lemon juice, turmeric, chili powder, 1 teaspoon garam masala, 2 minced garlic cloves, half the ginger, and salt in a bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour.
2. Remove the chicken from the refrigerator about 15 minutes before cooking.
3. Heat a large skillet over medium-high heat with a little oil. Sear chicken for 4 to 5 minutes per side until browned and nearly cooked through. Transfer to a plate.
4. Reduce heat to medium. Add 2 tablespoons butter and 1 tablespoon oil. Add cumin seeds and cook for 20 to 30 seconds until fragrant.
5. Add the chopped onion and cook for 6 to 8 minutes until soft and golden.
6. Add the remaining garlic and ginger. Cook for about 1 minute while stirring.
7. Add ground coriander, remaining garam masala, paprika, and cinnamon. Stir for about 30 seconds.
8. Pour in tomato purée and cook for approximately 5 minutes, stirring frequently, until slightly darker and thicker.
9. Stir in pumpkin purée and cook for another 2 minutes.
10. Reduce heat to medium-low. Gradually stir in heavy cream or coconut milk. Add up to 1/2 cup water to reach your preferred consistency. Simmer gently for 8 to 10 minutes.
11. Return chicken and collected juices to the pan. Simmer over low heat for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
12. Stir in the final tablespoon of butter. Season with additional salt, pepper, or garam masala if needed. Rest for 5 minutes and garnish with fresh cilantro before serving.
Notes
- Chicken thighs provide especially juicy results, but boneless chicken breast also works.
- For a milder curry, reduce the red chili powder.
- Use full-fat coconut milk instead of heavy cream for a different creamy finish.
- Add water gradually because pumpkin purée naturally thickens the sauce.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooled Pumpkin Butter Chicken for up to 2 to 3 months.
- Always cook chicken to a safe internal temperature of 165°F (74°C).
- Prep Time: 20 minutes, plus 1 hour marinating
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Trans Fat: 0 g
Keywords: Pumpkin Butter Chicken, pumpkin butter chicken recipe, creamy pumpkin chicken, autumn chicken curry