Description
A delicious fall twist on a classic, pumpkin butter chicken combines creamy pumpkin with tender chicken thighs and spices for a comforting dish.
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
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 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
- 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
- Cooked basmati rice, for serving
- Fresh cilantro, chopped, for garnish
- Naan bread, for serving (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well until smooth. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight for optimal flavor.
- Prepare the Pumpkin Butter Sauce: Heat olive oil or ghee in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Incorporate the Pumpkin and Cream: Stir in the pumpkin puree and diced tomatoes. Add heavy cream, chicken broth, butter, and, if desired, brown sugar. Sprinkle in garam masala, smoked paprika, cinnamon, and nutmeg. Stir well to combine.
- Simmer the Sauce: Bring to a simmer, then reduce heat to low. Allow it to simmer for 15-20 minutes, stirring occasionally. Taste and adjust seasoning.
- Cook the Chicken: Depending on your preference, pan-fry, bake, or grill the marinated chicken. For pan-frying, cook for 5-7 minutes per side. For baking, spread on a baking sheet and bake at 400°F for 15-20 minutes. For grilling, grill for 4-6 minutes per side until cooked and charred.
- Combine and Serve: Add the cooked chicken to the simmering sauce and let it simmer for another 5-10 minutes. Serve hot over basmati rice, garnished with cilantro. Serve with naan bread if desired.
Notes
Marinate chicken for longer for deeper flavor. Adjust spices to taste. Consider adding vegetables for nutrition.
