Pumpkin butter chicken has waltzed its way into my kitchen, and honestly, I didn’t expect to love it this much. The first time I tried it, I was just hunting for new Dinner Pumpkin Recipes that could break the “same old chicken” rut. Somehow, creamy pumpkin and warm spices turned out to be exactly what my chilly weeknight needed.
Also, you should know, I’m not above a little kitchen chaos. I’ve splattered sauce on the counters, forgotten to thaw chicken, and once used pumpkin pie filling by accident (oops—don’t do that). However, that’s part of the fun. Cooking is never perfect, but the aroma of Pumpkin Butter Chicken bubbling away makes every little mess worth it.
So, if you’re craving something comforting and a little different, this recipe is a hug in a bowl. Grab your apron and let’s get a bit messy together!
My Kitchen Story
First, let me confess: I’m the queen of shortcuts and last-minute dinner decisions. When I stumbled into the world of Pumpkin Chicken Recipes last fall, my goal was simple—find something easy, but impressive enough to make my family forget about takeout. So, Pumpkin Butter Chicken became my accidental hero. I love a pan-fried method because it’s fast, gets those lovely browned bits, and doesn’t require me to preheat the oven (which I always forget anyway). You know those nights when you’re juggling math homework and a dog who thinks he’s a sous-chef? That’s when this dish shines.
Also, I once tried a twist on a classic by making meatballs instead—sort of like these Pan Fried Chicken Piccata Meatballs With Lemon And Capers. But with pumpkin, the sauce is so velvety and full of autumn vibes, it just begs to be spooned over rice. Of course, if you’re a fan of Chicken Fall Recipes, you’ll find this one fits right into your pumpkin-spiced meal plan.
What Makes It Stand Out
However, what really sets this recipe apart is that magical combination of creamy pumpkin and buttery tomato sauce. The spices are bold but not bossy, and the chicken stays juicy because it’s marinated first. Plus, who can resist a dish that looks this cozy? If you’re searching for Pumpkin Meals that are both simple and special, this one does the trick. And if you’re in the mood for more autumn comfort, you might like these Cranberry Turkey Stuffing Balls Baked Recipes for your next chilly evening.
Finally, don’t stress if your sauce isn’t perfectly smooth or if you spill a little cream on the stovetop. That’s real life—and in my kitchen, it just means dinner is almost ready!
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs, cut into 1-inch pieces | 2 lbs |
| Plain yogurt (Greek or regular) | 1 cup |
| Lemon juice | 2 tablespoons |
| Ginger-garlic paste | 1 tablespoon |
| Garam masala | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Cayenne pepper (optional) | 1/4 teaspoon |
| Salt | 1 teaspoon, or to taste |
| Olive oil or ghee | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Ginger, grated | 1 inch |
| Pumpkin puree | 1 (15-ounce) can |
| Diced tomatoes, undrained | 1 (14.5-ounce) can |
| Heavy cream | 1 cup |
| Chicken broth | 1/2 cup |
| Butter | 2 tablespoons |
| Brown sugar (optional) | 1 tablespoon |
| Garam masala | 1 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Cinnamon | 1/4 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt and pepper | to taste |
| Cooked basmati rice | |
| Fresh cilantro, chopped | |
| Naan bread (optional) |
Handy Kitchen Helpers
When making pumpkin butter chicken, you’ll want to grab a sturdy skillet or Dutch oven for the sauce, especially if you’re pan-frying. For the baked version, a rimmed baking sheet lined with parchment paper keeps cleanup easy and helps the chicken brown nicely. If you’re more into hands-off cooking, the oven method is a breeze and frees up your stovetop for simmering that velvety pumpkin sauce.
Sometimes folks ask about swapping in chicken breast or even using tofu—both can work, but thighs stay juicier, especially when baked. If you’re new to Dinner Pumpkin Recipes, this is a fun one to start with. Also, a trusty chef’s knife will make quick work of all that chopping. For more creamy, cozy chicken ideas, check out this one-pot chicken pasta that’s a family favorite in my kitchen.
On busy weeknights, I sometimes double the sauce and freeze half—so convenient for another round of Pumpkin Chicken Recipes. Oh, and if you’re looking for tips on healthy eating with family, I often refer to advice from the experts at MyPlate.gov. Finally, don’t forget to serve up your pumpkin butter chicken with fluffy rice or naan for the perfect cozy meal. For another easy dinner, you might love my Mediterranean flatbread pizza too!
Step-by-step method for a Pan-Fried recipe
Step 1
First, marinate the chicken by mixing yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, cayenne pepper (optional), and salt in a large bowl. Then, add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 30 minutes, but for the best flavor, leave it for 2 to 4 hours or overnight.
Step 2
Next, prepare the pumpkin butter sauce. Heat olive oil or ghee in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes. Then stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 3
Then add pumpkin puree, diced tomatoes with their juice, heavy cream, chicken broth, butter, brown sugar (optional), garam masala, smoked paprika, cinnamon, and nutmeg. Stir everything well and bring the sauce to a gentle simmer. Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Tips and tricks to make this Pan-Fried recipe shine
For the pan-frying, heat a tablespoon of olive oil or ghee in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Place the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 5 to 7 minutes on each side until cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Remove the chicken and set aside. Then add the cooked chicken to the pumpkin butter sauce and simmer for 5 to 10 minutes to meld the flavors.
This pumpkin butter chicken recipe fits perfectly into the realm of dinner pumpkin recipes and pumpkin chicken recipes. Also, if you like slow cooker options, check out our Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner or the Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot for more comforting chicken meals.
What to serve with this Pan-Fried recipe
First, pair your pumpkin butter chicken with a simple side like garlic mashed potatoes or steamed green beans for a balanced meal. Also, roasted Brussels sprouts or a crisp garden salad can add freshness and texture. For a cozy dinner, consider serving it alongside our Easy Slow Cooker Chicken Burrito Bowl Recipe For A Healthy Weeknight Dinner or try the comforting flavors of the Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner.
How to store and reheat
Since this pumpkin butter chicken is pan-fried, it holds up well when stored in an airtight container in the fridge for up to 3 days. Also, the pan-fried method helps maintain a nice texture, so reheating is simple. Reheat gently in a skillet over medium heat to keep the outside crisp and the inside tender. Alternatively, use the microwave but cover the dish to retain moisture.
FAQ
Can I make pumpkin butter chicken ahead of time?
Yes, you can prepare the chicken and pumpkin butter sauce ahead and store them separately. Combine and reheat just before serving to keep the flavors fresh.
What can I use instead of pumpkin butter?
Try using canned pumpkin puree mixed with a bit of brown sugar and warm spices as a substitute in the sauce.
Is this recipe suitable for meal prep?
Absolutely! The pan-fried pumpkin butter chicken holds up well in the fridge, making it great for packed lunches or quick dinners.
Can I freeze pumpkin butter chicken?
Freezing is possible but may alter the texture slightly. Freeze in airtight containers and thaw overnight in the fridge before reheating.
What sides go best with pumpkin butter chicken?
Vegetables like roasted carrots, sautéed spinach, or a fresh salad complement the dish nicely.
Print
Pumpkin Butter Chicken – Full recipes (ingredients + preparation)
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Diet: Mediterranean Diet Recipes
Description
Pumpkin Butter Chicken is a creamy, spiced chicken dish combined with a rich pumpkin butter sauce. This recipe offers an easy and delicious way to enjoy fall flavors in a comforting dinner.
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
1/4 teaspoon cayenne pepper (optional)
1 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
Fresh cilantro chopped for garnish
Naan bread (optional)
Instructions
1. Marinate the chicken by mixing yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin powder, coriander powder, cayenne pepper, and salt in a large bowl. Add chicken and coat well. Refrigerate covered for at least 30 minutes, preferably 2 to 4 hours or overnight.
2. Heat olive oil or ghee in a skillet over medium heat. Add chopped onion and cook until translucent about 5-7 minutes. Stir in garlic and ginger, cooking 1 minute.
3. Add pumpkin puree, diced tomatoes with juice, heavy cream, chicken broth, butter, brown sugar, garam masala, smoked paprika, cinnamon, and nutmeg. Stir to combine.
4. Simmer sauce on low heat for 15-20 minutes, stirring occasionally. Season with salt and pepper.
5. Cook the chicken either by pan-frying in olive oil or ghee over medium-high heat for 5-7 minutes per side until 165°F (74°C) internal temperature, or bake at 400°F (200°C) for 20-25 minutes until cooked through.
6. Add cooked chicken to the sauce and simmer 5-10 minutes to meld flavors. Adjust seasoning.
7. Serve over cooked basmati rice, garnish with cilantro, and serve with naan if desired.
Notes
Marinate chicken overnight for best flavor.
Use ghee for a richer sauce.
Brown sugar balances acidity but is optional.
Store leftovers in an airtight container for up to 3 days.
Reheat gently to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Marinating, Pan-frying or Baking, Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Thanks for sticking with me through this cozy pumpkin butter chicken journey. I hope you enjoy the warm, comforting flavors of this pan-fried dish as much as I do. For more comforting chicken fall recipes, check out our Easy Slow Cooker Chicken Burrito Bowl Recipe For A Healthy Weeknight Dinner and the Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner. Also, don’t forget to follow us on Pinterest for even more cozy meal ideas and inspiration.