Pumpkin Butter Chicken: A Delicious Fall Recipe
A creamy, savory twist on butter chicken using pumpkin puree for a rich, autumnal flavor. Perfect served with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Fusion
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup pumpkin puree (unsweetened)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 2 tbsp tomato paste
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Season chicken pieces with salt and pepper.
- Heat oil in a large skillet over medium-high heat and sear chicken until browned on all sides. Remove chicken and set aside.
- In the same pan, melt butter over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Stir in garam masala and cook for 30 seconds to bloom the spices.
- Stir in pumpkin puree and tomato paste, mixing well and scraping the bottom of the pan.
- Return the chicken to the pan and cover with a lid. Simmer on low heat for 15-20 minutes until chicken is cooked through.
- Remove lid and stir in heavy cream. Simmer for another 2-3 minutes until the sauce is glossy and thick.
- Garnish with fresh cilantro and serve hot.