Name: Savory Pumpkin Butter Chicken for Cozy Fall Nights
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs (or chicken breasts for a leaner option); 1 cup plain yogurt (Greek or regular; substitute with dairy-free yogurt for a lighter twist); 2 tablespoons lemon juice (lime juice is a suitable alternative); 1 tablespoon ginger-garlic paste (or fresh grated ginger and minced garlic); 1 teaspoon garam masala (curry powder can substitute in a pinch); 1 teaspoon turmeric powder (omit for a milder flavor); 1 teaspoon chili powder (adjust to your spice preference); 1/2 teaspoon cumin powder (essential in the mix); 1/2 teaspoon coriander powder; 1/2 teaspoon salt (adjust according to taste); 2 tablespoons olive oil (or ghee; vegetable oil can be a lighter option); 1 medium onion (finely chopped; shallots provide a sweet substitute); 2 cloves garlic (minced; increase for more garlic flavor); 1 inch ginger (grated); 1 can pumpkin puree (15 oz; ensure it’s pure pumpkin, not pie filling); 1 can diced tomatoes (14.5 oz; fresh tomatoes are a delightful alternative); 1 cup heavy cream (opt for coconut milk for a dairy-free version); 1/2 cup chicken broth (vegetable broth works well too); 2 tablespoons butter (omit for a vegan option); 1 tablespoon brown sugar (optional to balance the pumpkin’s earthiness); 1 teaspoon garam masala (additional warmth for extra depth); 1/2 teaspoon smoked paprika (introduces depth and subtle smokiness); 1/4 teaspoon cinnamon (amplifies warmth in spices); 1/4 teaspoon nutmeg (complements pumpkin beautifully); salt and pepper (to taste); 1 cup cooked basmati rice (or quinoa as a substitute); fresh cilantro (chopped, for garnish); Naan bread (optional for dipping)

Description

Savory Pumpkin Butter Chicken for Cozy Fall Evenings.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs (or chicken breasts for a leaner option)
1 cup plain yogurt (Greek or regular; substitute with dairy-free yogurt for a lighter twist)
2 tablespoons lemon juice (lime juice is a suitable alternative)
1 tablespoon ginger-garlic paste (or fresh grated ginger and minced garlic)
1 teaspoon garam masala (curry powder can substitute in a pinch)
1 teaspoon turmeric powder (omit for a milder flavor)
1 teaspoon chili powder (adjust to your spice preference)
1/2 teaspoon cumin powder (essential in the mix)
1/2 teaspoon coriander powder
1/2 teaspoon salt (adjust according to taste)
2 tablespoons olive oil (or ghee; vegetable oil can be a lighter option)
1 medium onion (finely chopped; shallots provide a sweet substitute)
2 cloves garlic (minced; increase for more garlic flavor)
1 inch ginger (grated)
1 can pumpkin puree (15 oz; ensure it’s pure pumpkin, not pie filling)
1 can diced tomatoes (14.5 oz; fresh tomatoes are a delightful alternative)
1 cup heavy cream (opt for coconut milk for a dairy-free version)
1/2 cup chicken broth (vegetable broth works well too)
2 tablespoons butter (omit for a vegan option)
1 tablespoon brown sugar (optional to balance the pumpkin’s earthiness)
1 teaspoon garam masala (additional warmth for extra depth)
1/2 teaspoon smoked paprika (introduces depth and subtle smokiness)
1/4 teaspoon cinnamon (amplifies warmth in spices)
1/4 teaspoon nutmeg (complements pumpkin beautifully)
salt and pepper (to taste)
1 cup cooked basmati rice (or quinoa as a substitute)
fresh cilantro (chopped, for garnish)
Naan bread (optional for dipping)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, and all the spices including salt. Add the chicken thighs, stirring well to coat. Cover and let it marinate in the refrigerator for at least 30 minutes or overnight.
Heat the olive oil or ghee in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger for an additional minute.
Stir in the pumpkin puree and diced tomatoes, mixing to combine.
Pour in the heavy cream and chicken broth, then add butter, brown sugar (if using), and additional spices. Mix thoroughly and let it simmer for 15-20 minutes.
Pan-fry the marinated chicken for 5-7 minutes per side until golden and cooked through, bake at 400°F for 15-20 minutes, or grill for 4-6 minutes per side.
Add the cooked chicken to the sauce, ensuring it’s well coated. Let it simmer for an additional 5-10 minutes before serving over rice garnished with fresh cilantro.

Notes

This dish pairs well with naan bread for dipping.
Adjust the spice levels according to your preference.
Marinating overnight enhances the flavor.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 8 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 120 mg