Pumpkin Butter Chicken

Pumpkin purée adds a seasonal twist to this creamy chicken recipe that's seasoned with traditional warming Indian spices.

By Mish Sen | Experience Life

Makes 4 servings
Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

2 tbs. butter
1 yellow onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 lb. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
½ tsp. garam masala
½ tsp. ground turmeric
½ tsp. chili powder
1 tsp. sea salt
1 15-oz. can pumpkin
1 8-oz. can tomato sauce (about 1 cup)
2 tbs. dried fenugreek leaves, also known as methi (optional)
1 cup heavy cream (or 1 can full-fat coconut milk)
Cooked rice or naan for serving
Fresh cilantro for garnish

Directions

STEP 1

Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about three to five minutes.

STEP 2

Add the minced garlic and grated ginger and sauté for another minute.

STEP 3

Add the chicken to the skillet and cook for three to five minutes, until it’s just beginning to brown, and then add the spices and salt and stir to coat the chicken. Cook for a few minutes more, until the spices are fragrant.

STEP 4

Add the pumpkin, tomato sauce, and dried fenugreek leaves (if using), and stir well to combine. Bring the mixture to a low simmer, then cover the skillet and simmer on low heat for about five minutes.

STEP 5

Add the heavy cream or coconut milk and stir to combine. Cover the pot and continue to cook on low heat until the chicken is cooked through, about 10 to 15 minutes, stirring occasionally.

STEP 6

Taste and adjust seasoning as needed; add water to thin if necessary. Serve the butter chicken hot with cooked rice or naan, garnished with fresh cilantro.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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