why make this recipe
Pumpkin Butter Chicken is a delightful twist on the traditional butter chicken, incorporating the warm, comforting flavors of fall. Pumpkin puree brings natural sweetness and creaminess to the dish, making it not only delicious but also perfect for cozy evenings. This recipe is an excellent way to use pumpkin while satisfying your cravings for a rich, flavorful meal. Plus, it's easy to prepare and is sure to impress family and friends!
how to make Pumpkin Butter Chicken
Ingredients:
- 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)
- 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
- Cooked basmati rice, for serving
- Fresh cilantro, chopped, for garnish
- Naan bread, for serving (optional)
Directions:
-
Marinate the Chicken:
In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes, or up to 4 hours (or overnight for best results). -
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, about 5-7 minutes. Add the minced garlic and grated ginger; cook for another minute until fragrant.
Stir in the pumpkin puree and diced tomatoes (with their juice). Mix well to combine. Add the heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir well.
Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper. -
Cook the Chicken:
You can cook the marinated chicken in different ways:- Pan-frying: Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes per side, or until cooked through.
- Baking: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through.
- Grilling: Preheat your grill to medium-high heat. Grill the marinated chicken for 4-6 minutes per side, or until cooked thoroughly.
Make sure the internal temperature of the chicken reaches 165°F (74°C).
-
Combine and Serve:
Once cooked, add the chicken to the simmering pumpkin butter sauce. Stir to coat the chicken evenly. Let it simmer in the sauce for another 5-10 minutes. Serve hot over cooked basmati rice, garnished with fresh cilantro. Enjoy with warm naan bread, if desired.
how to serve Pumpkin Butter Chicken
Serve Pumpkin Butter Chicken over hot basmati rice for a satisfying meal. For an extra touch, sprinkle it with fresh cilantro. Pair it with naan bread to dip into the luscious sauce and enhance the experience. This dish is perfect for family dinners or entertaining guests during the fall season.
how to store Pumpkin Butter Chicken
To store leftover Pumpkin Butter Chicken, allow it to cool completely. Transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it in a skillet or microwave until heated through.
tips to make Pumpkin Butter Chicken
- For a creamier sauce, use full-fat coconut milk instead of heavy cream.
- Adjust the spice levels to your preference by adding more or less chili powder.
- Try to marinate the chicken overnight for deeper flavor.
- If you want extra pumpkin flavor, add more pumpkin puree.
variation
You can make a vegetarian version by substituting chicken with chickpeas or paneer. This keeps the dish hearty while still being flavorful. Additionally, you can add vegetables like spinach or bell peppers into the sauce for added nutrition and color.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be mindful that they may cook faster than thighs.
2. Is this recipe spicy?
The spice level can be adjusted by altering the amount of chili powder. Start with a little and taste as you go to achieve your desired heat.
3. Can I make this dish in advance?
Absolutely! You can prepare the pumpkin butter sauce and marinate the chicken a day ahead. Just combine and cook it when you're ready to serve.
Pumpkin Butter Chicken
Ingredients
Method
- In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes, or up to 4 hours (or overnight for best results).
- Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger; cook for another minute until fragrant.
- Stir in the pumpkin puree and diced tomatoes (with their juice). Mix well to combine.
- Add the heavy cream, chicken broth, butter, brown sugar (if using), garam masala, smoked paprika, cinnamon, and nutmeg. Stir well.
- Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning with salt and pepper.
- You can cook the marinated chicken in different ways:
- Pan-frying: Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes per side, or until cooked through.
- Baking: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through.
- Grilling: Preheat your grill to medium-high heat. Grill the marinated chicken for 4-6 minutes per side, or until cooked thoroughly.
- Make sure the internal temperature of the chicken reaches 165°F (74°C).
- Once cooked, add the chicken to the simmering pumpkin butter sauce. Stir to coat the chicken evenly.
- Let it simmer in the sauce for another 5-10 minutes. Serve hot over cooked basmati rice, garnished with fresh cilantro. Enjoy with warm naan bread, if desired.
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