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Pumpkin Butter Chicken: Cozy Fall Dinner You’ll Crave

Pumpkin Butter Chicken served over rice with naan
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A rich and comforting Pumpkin Butter Chicken made with marinated chicken thighs simmered in a creamy pumpkin-tomato butter sauce, perfect with rice or naan.

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
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • 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
  • 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)
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste

For Serving:

  • Cooked basmati rice
  • Fresh cilantro, chopped
  • Naan bread (optional)

Instructions

1. In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt.

2. Add chicken pieces and coat well. Cover and marinate at least 30 minutes, preferably 2-4 hours or overnight.

3. Heat oil or ghee in a skillet. Cook onion until soft and translucent, about 5-7 minutes.

4. Add garlic and ginger, cook 1 minute until fragrant.

5. Stir in pumpkin puree and diced tomatoes with juices. Mix well.

6. Add cream, broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir to combine.

7. Bring to a simmer, reduce heat to low, and cook 15-20 minutes, stirring occasionally.

8. Meanwhile, cook marinated chicken (pan-fry, bake, or grill) until internal temperature reaches 165°F.

9. Add cooked chicken to the simmering sauce, stir to coat.

10. Simmer together 5-10 minutes to meld flavors.

11. Serve hot over basmati rice, garnished with cilantro, with naan on the side if desired.

Notes

For best results, marinate the chicken overnight.

Ghee adds a richer flavor than olive oil.

Adjust chili powder and spices to your heat preference.

This dish freezes well for up to 2 months.

Find it online: https://cookingwithramsay.com/pumpkin-butter-chicken/