Pumpkin Butter Chicken: Cozy Fall Dinner You’ll Crave

Pumpkin Butter Chicken is your new fall dinner obsession—cozy, creamy, and packing the kind of flavor that makes you question why this isn’t already a weeknight staple. If your evenings are anything like mine—AKA, controlled chaos—this rich and aromatic dish gives major comfort food energy with zero drama. Tender marinated chicken meets warm Indian spices and velvety pumpkin puree in one glorious, saucy skillet. And yes, it’s every bit as dreamy as it sounds. Whether you’re wrangling toddlers or just trying to stay upright till 9pm, Pumpkin Butter Chicken is the culinary hug we all need right now.

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What is Pumpkin Butter Chicken?

Pumpkin Butter Chicken is a seasonal twist on the classic Indian butter chicken (Murgh Makhani), where rich tomato-cream sauce meets aromatic spices. But here’s the kicker—we’re swapping some of that tomato base for silky pumpkin puree. It’s warm, spiced, and absolutely comforting, with just a hint of sweetness from the pumpkin. The marinated chicken stays juicy and flavorful, while the sauce simmers into pure gold. It’s the kind of meal that feels fancy but is secretly super easy. Think takeout-level good—but way cheaper, healthier, and it makes your kitchen smell incredible.

Reasons to Try Pumpkin Butter Chicken

First off, it’s just plain delicious. But beyond that, Pumpkin Butter Chicken checks all the boxes: easy to make, crowd-pleasing, and cozy enough to fight off the fall blues. It’s the perfect “what’s for dinner?” solution when you’re tired of the usual chicken recipes. Plus, picky eaters? They won’t even notice the pumpkin—trust me. If you’re into meal prep, this sauce gets better over time, making leftovers the real MVP. And if you’re looking for other fall-forward dishes, check out our Vegan Pumpkin Wild Rice Soup for a cozy meatless option.

Ingredients Needed to Make Pumpkin Butter Chicken

If you’ve ever stood in your kitchen staring blankly at a recipe wondering “Do I really need all of this?” — don’t worry, I got you. For Pumpkin Butter Chicken, each ingredient brings its own little burst of flavor, and when they all come together… it’s pure magic in a pot.

Here’s a breakdown of everything you’ll need, plus a few friendly notes to make your grocery run easier and your cooking smoother:

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs – Go for thighs instead of breasts for extra juicy results. They hold up beautifully to all the spices and don’t dry out.
• 1 cup plain yogurt – This acts as the base for your marinade. Greek yogurt makes it thicker and tangier, while regular yogurt works just fine too.
• 2 tablespoons lemon juice – Adds brightness and helps tenderize the meat. Fresh is best!
• 1 tablespoon ginger-garlic paste – You can find this pre-made in most stores, or mix equal parts minced garlic and grated ginger. It’s your flavor powerhouse.
• 1 teaspoon garam masala – A warm Indian spice blend that brings depth and cozy aroma to both the marinade and the sauce.
• 1 teaspoon turmeric powder – Earthy and vibrant, turmeric gives the chicken that golden hue (and yes, it might stain your countertops!).
• 1 teaspoon chili powder – Adds a gentle heat. Adjust based on your spice tolerance—this dish is meant to warm, not overwhelm.
• ½ teaspoon cumin powder + ½ teaspoon coriander powder – This dynamic duo adds nuttiness and citrusy zing to round out the flavor profile.
• ½ teaspoon salt (or to taste) – Just enough to bring it all together.

Psst: Marinating your chicken is a game-changer. Letting those spices soak in for a few hours creates tender, flavor-packed bites. If you’re short on time, even 30 minutes will do. But if you can plan ahead, overnight marination = next-level delicious.

For the Pumpkin Butter Sauce:

• 2 tablespoons olive oil or ghee – Ghee is traditional and gives a buttery richness, but olive oil works if that’s what you’ve got. Just don’t skip the fat—it’s essential for building flavor.
• 1 medium onion, finely chopped – Sautéed until sweet and golden. This is your flavor base, so take your time with it.
• 2 cloves garlic + 1-inch piece fresh ginger, minced/grated – More aromatics to layer with the marinade’s base. Your kitchen will smell incredible.
• 1 (15 oz) can pumpkin puree – The star of the show. Be sure it’s pure pumpkin, not pumpkin pie filling. We want savory, not sugary.
• 1 (14.5 oz) can diced tomatoes – Adds tang and texture. No need to drain!
• 1 cup heavy cream – Creates that luscious, silky sauce. Want a lighter option? You can swap for half-and-half or full-fat coconut milk (dairy-free win!).
• ½ cup chicken broth – Helps thin the sauce just enough and balances the richness.
• 2 tablespoons butter – Just a little goes a long way in deepening the flavor.
• 1 tablespoon brown sugar (optional) – Adds a soft, sweet note to complement the earthy pumpkin.
• 1 teaspoon garam masala – Yep, again! It ties everything together and adds that warm, familiar butter chicken flavor.
• ½ teaspoon smoked paprika – Adds a slight smoky kick that plays so well with the pumpkin.
• ¼ teaspoon cinnamon + ¼ teaspoon nutmeg – A whisper of cozy spice. Not enough to taste like dessert, just enough to notice.
• Salt and pepper to taste – Give it a final seasoning adjustment after the sauce has simmered and thickened.

Need another fall-inspired recipe that makes great use of pumpkin puree? Try our reader-favorite Roasted Pumpkin Soup Recipe—it’s creamy, comforting, and just as easy to make.

Instructions to Make Pumpkin Butter Chicken

This isn’t one of those blink-and-it’s-done 15-minute recipes, but don’t worry—it’s not a complicated kitchen marathon either. Making Pumpkin Butter Chicken is surprisingly manageable and totally worth it. The steps are simple, and once you get the rhythm down, you’ll be making this on repeat every fall.

Here’s exactly how to pull off this cozy, flavor-packed dish from start to finish:

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt. Give it a good stir until everything is smooth and fragrant. Then, toss in your chicken thighs, making sure every piece is fully coated in that golden marinade.

I like to use my hands for this part—it helps get the seasoning into every nook and cranny. Pop a lid or plastic wrap over the bowl and refrigerate for at least 30 minutes, but 2–4 hours is even better. If you’ve got the time, marinate overnight for chicken that’s unbelievably tender and deeply flavored.

Pro Tip: If meal prep is your love language, you can double the batch and use the other half later in something like this Healthy Chicken Sweet Potato Rice Bowl. It’s a great way to stretch your weeknight wins.

Step 2: Sauté the Aromatics

While the chicken is marinating, start the sauce. Heat your ghee (or olive oil) in a large, deep skillet or Dutch oven over medium heat. Once hot, add the chopped onions.

Cook those onions slowly—don’t rush it. You want them soft and golden, not crispy. This usually takes around 5–7 minutes. Stir occasionally to keep them from sticking or burning.

Next, toss in the minced garlic and grated ginger. Stir for about a minute, just until everything smells amazing (which won’t take long). This is your flavor foundation, so take your time.

Step 3: Build the Pumpkin Butter Sauce

Now it’s time to bring the magic. Stir in the pumpkin puree and diced tomatoes (with juice). It might look a little thick at first, but keep stirring—it’ll smooth out beautifully.

Then add the heavy cream, chicken broth, butter, brown sugar (if using), and your second hit of garam masala, smoked paprika, cinnamon, and nutmeg. These spices layer in warmth and depth, transforming the sauce into that signature buttery richness with a pumpkin twist.

Let the sauce come to a gentle simmer, then reduce the heat to low. Allow it to simmer for 15–20 minutes, stirring occasionally. This is where all those spices mingle and bloom. The sauce will thicken slightly and deepen in color—it’s like autumn in a pan.

Don’t forget to taste and adjust the salt and pepper. Remember, your chicken will add seasoning too, so don’t overdo it just yet.

Step 4: Cook the Chicken

While your sauce is simmering, it’s time to cook that beautifully marinated chicken. You’ve got options here, so pick what works for you:

• Pan-frying (my go-to): Heat a bit of oil in a skillet. Cook the chicken in batches, 5–7 minutes per side, until golden and fully cooked.
• Oven-baking: Spread the marinated chicken on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
• Grilling: Fire up the grill to medium-high. Cook the chicken for 4–6 minutes per side until you get that nice char.

No matter which method you choose, make sure your chicken reaches an internal temp of 165°F. Safety first, flavor always.

Step 5: Bring It All Together

Once the chicken is done, slide it into the skillet of pumpkin butter sauce. Give it a gentle stir so every piece is beautifully coated in that silky, spiced sauce.

Let everything simmer together for another 5–10 minutes. This final step helps the flavors marry—and yes, it makes a difference. The chicken soaks in all that creamy, pumpkin goodness and gets even more tender.

Step 6: Serve & Enjoy

Now for the best part: serving it up!

Ladle that gorgeous Pumpkin Butter Chicken over a bed of steaming basmati rice. Sprinkle fresh cilantro on top for a bright finish. And if you really want to go all in? Warm up some naan bread for scooping and dipping. (Trust me, you’ll be mopping the plate clean.)

Want to make it a full comfort food spread? Pair it with a side of Easy White Bean Soup or Creamy Chicken Gnocchi Soup for a cozy fall dinner everyone will talk about.

What to Serve with Pumpkin Butter Chicken

This dish practically begs for something to soak up the sauce. Classic basmati rice is a no-brainer, but don’t sleep on warm, fluffy naan (bonus points if it’s homemade or garlic-flavored). For something lighter, try it with roasted veggies or a crisp cucumber salad. You could also pair it with our Pumpkin French Toast Casserole for a full-on pumpkin feast!

Key Tips for Making Pumpkin Butter Chicken

• Don’t skip the marinade. It makes the chicken super tender and flavorful.
• Use pumpkin puree, not pie filling. One’s savory, the other tastes like dessert—big difference!
• Simmer gently. Rushing the sauce means you miss out on that rich flavor.
• Batch cook the chicken. If you have extra, toss it into salads or wraps later in the week.
• Want less heat? Cut down the chili powder and add a splash more cream.

Storage and Reheating Tips for Pumpkin Butter Chicken

This meal is fantastic for leftovers. Store any extra in an airtight container in the fridge for up to 4 days. The flavors only get better! To reheat, gently warm it on the stove over low heat or microwave in 30-second bursts. Add a splash of broth or cream to loosen the sauce if it thickens too much. It also freezes well—just leave out the cream until you’re reheating. A comfort-packed dinner, ready when you are.

FAQs

Can I use chicken breast instead of thighs?
Yes! Just watch the cook time—they dry out faster.

Is this recipe kid-friendly?
Absolutely. Reduce the chili powder and they’ll love it.

Can I make it dairy-free?
Try coconut milk instead of cream and a dairy-free yogurt for the marinade.

Does it freeze well?
Yes—just skip the cream before freezing and stir it in when reheating.

Final Thoughts

Pumpkin Butter Chicken brings fall flavors to your plate in the coziest way possible. It’s hearty without being heavy, spiced but not too spicy, and rich in all the right ways. Whether you’re a curry lover or just pumpkin curious, this one’s a total crowd-pleaser. Hungry for more comfort food? Check out our Healthy Chicken Cauliflower Rice Casserole for another dinner win. So go on—grab that can of pumpkin and make dinner magic tonight.

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