One Pan Sesame Pumpkin Butter Chicken
A creamy, rich, and spicy one-pan butter chicken with pumpkin, coconut milk, and cozy spices made easily in the oven for the perfect comforting meal.
Equipment
- 1 Mixing bowl Large
- 1 Oven-safe skillet Large
- 1 Oven
Ingredients
Main ingredients
- 2 pounds boneless chicken breasts or thighs small
- ¼ cup plain Greek yogurt
- 6 cloves garlic chopped
- 2 tablespoons fresh grated ginger
- 2 tablespoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper to taste
- salt and black pepper
- 4 tablespoons salted butter
- 1 large yellow onion chopped
- 1 can full-fat coconut milk
- 2 tablespoons tomato paste
- ¾ cup canned pumpkin
- 2 tablespoons cold salted butter sliced
- 2 tablespoons sesame seeds
- ½ cup fresh cilantro chopped
- steamed rice for serving
- naan for serving
- 3 tablespoons salted butter for chili butter (optional)
- 1 teaspoons chili flakes for chili butter (optional)
- ½ teaspoon paprika for chili butter (optional)
Instructions
Instructions
- In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.
- Preheat the oven to 400°F. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste and canned pumpkin. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds.
- Bake for 30–40 minutes, until the chicken is cooked through. Top with cilantro.
- Meanwhile, melt the butter, chili flakes, and paprika together. Cook until the butter browns, and then remove from the heat.
- Serve the chicken and sauce over bowls of rice with chili butter and naan. Enjoy!
Notes
Store leftovers in an airtight container for 3–4 days in the fridge, or freeze for up to 2 months. Reheat gently with a splash of broth or water to loosen the sauce.