Indian Pumpkin Butter Chicken (40 Minutes)

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Savor the warmth and richness of Indian cuisine with this pumpkin butter chicken recipe. A delightful twist on the classic butter chicken, this version incorporates pumpkin for a homey flavor that complements the traditional spices beautifully. Served with fluffy white rice, it’s a comforting and hearty dish perfect whenever you’re craving something comforting.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 can (15 ounces) pumpkin puree (not pie filling)
  • 1 can (14 ounces) tomato sauce
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 cup heavy cream
  • Salt to taste
  • Cooked white rice, for serving
  • Fresh cilantro, for garnish

Instructions

  1. Prep Chicken (5 minutes): Season chicken pieces with salt and set aside.
  2. Sauté Aromatics (5 minutes): Heat oil in a large skillet over medium heat. Add the onion and cook until translucent. Stir in garlic and ginger, cooking until fragrant.
  3. Brown Chicken (8 minutes): Increase heat to medium-high. Add chicken pieces to the skillet and brown on all sides.
  4. Add Spices (2 minutes): Lower the heat to medium. Sprinkle garam masala, turmeric, cumin, coriander, and cayenne pepper over the chicken. Stir to coat the chicken evenly with the spices.
  5. Incorporate Pumpkin (3 minutes): Stir in pumpkin puree and tomato sauce until well combined.
  6. Simmer (10 minutes): Let the sauce simmer, covered, for 10 minutes to allow the flavors to meld and the chicken to cook through.
  7. Finish with Cream (2 minutes): Reduce heat to low and stir in heavy cream until the sauce reaches a rich, creamy consistency. Adjust salt to taste.
  8. Prepare Rice (as per rice package instructions): While the chicken is simmering, cook white rice according to package instructions.
  9. Serve (2 minutes): Spoon the pumpkin butter chicken over a bed of white rice. Garnish with fresh cilantro leaves.

Notes

For an even healthier version, feel free to substitute the heavy cream with coconut milk or a lower-fat alternative. The pumpkin not only adds flavor but also boosts the nutritional profile with its vitamins and fiber. Enjoy the comfort of this dish and feel free to add more vegetables like bell peppers or spinach to the sauce for added texture and nutrition.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 35g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 50g
  • Cholesterol: 180mg

Pair this with...

Mango Lassi

This traditional Indian drink marries the sweetness of mangoes with the tang of yogurt. To whip one up, you'll need a ripe mango. Peel, pit, and chop it, tossing the juicy chunks into a blender. Add about a cup of plain yogurt (Greek yogurt works well for extra creaminess). For that hint of sweetness and depth, pour in a tablespoon or two of honey or sugar. Some folks like adding a pinch of ground cardamom for that extra aromatic kick. Blend everything until smooth. If the mixture feels too thick, you can thin it with a splash of milk or water. Pour your lassi into a glass, and if you're feeling fancy, garnish with a little sprinkle of ground pistachios or a mint leaf.

Easy Naan

Start by combining warm water, a pinch of sugar, and active dry yeast in a bowl. Let it sit for a few minutes until it becomes frothy. In another bowl, mix all-purpose flour with some salt. Make a well in the center and pour in some yogurt and the frothy yeast mixture. Mix these together until a dough forms. Knead the dough on a floured surface until it's smooth. Place it in a greased bowl, cover, and let it rise for a couple of hours. Once doubled, divide the dough into balls. Roll each one out into an oval shape. Heat a skillet or griddle over medium-high heat. Cook each naan until it puffs up and gets brown spots, usually about 2 minutes per side. Brush with melted butter or ghee for extra richness.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

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