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Pumpkin Butter Chicken

A creamy, aromatic butter chicken infused with pumpkin purée for a cozy autumn twist on a classic Indian-inspired dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Indian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless chicken breast or thighs diced
  • 0.5 cup Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 0.5 tsp chili powder
  • Salt and pepper to taste
Pumpkin Butter Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp tomato paste
  • 1 cup pumpkin puree
  • 1 cup coconut milk or heavy cream
  • 0.5 cup chicken broth
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 1 tsp sugar or honey optional
  • Fresh cilantro for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Spatula
  • Measuring cups

Method
 

  1. Combine yogurt, lemon juice, and spices for the marinade. Add chicken and mix well. Let marinate 30 minutes or overnight.
  2. Heat oil in a skillet. Sear chicken pieces until golden and partially cooked. Remove and set aside.
  3. In the same pan, sauté onion, garlic, and ginger until fragrant.
  4. Add tomato paste and cook for 2–3 minutes.
  5. Stir in pumpkin puree, broth, cream, and remaining spices. Mix until smooth and simmer for 10 minutes.
  6. Add chicken back into the sauce and simmer another 10 minutes until cooked through.
  7. Garnish with cilantro and serve over rice or naan.

Notes

Use coconut milk for dairy-free option. Adjust spices for desired heat.