Description
A savory and creamy dish that combines tender chicken pieces with a rich pumpkin sauce for a delightful twist on traditional butter chicken.
Ingredients
Scale
- 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
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours (or overnight).
- 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. 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 to combine all the ingredients.
- Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Cook the Chicken: Pan-frying: Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches). Cook for 5-7 minutes per side, or until the chicken is cooked through and lightly browned.
- 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 the chicken is cooked through.
- Grilling: Preheat your grill to medium-high heat. Grill the marinated chicken for 4-6 minutes per side, or until cooked through and lightly charred.
- Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Combine and Serve: Once the chicken is cooked, add it to the simmering pumpkin butter sauce. Stir to coat the chicken evenly with the sauce.
- Let the chicken simmer in the sauce for another 5-10 minutes to allow the flavors to meld together even further.
- Serve the Pumpkin Butter Chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro. Serve with warm naan bread for dipping into the delicious sauce, if desired. Enjoy!
Notes
- For a spicier dish, increase the amount of chili powder as desired.
- Brown sugar is optional and can be adjusted based on sweetness preference.
- Allowing the chicken to marinate longer enhances the flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Baking, Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg