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One Pan Sesame Pumpkin Butter Chicken

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One Pan Sesame Pumpkin Butter Chicken is a cozy, Indian-inspired dish made with spiced chicken, pumpkin, coconut milk, and a creamy butter sauce. It’s a one-pan meal that’s quick to prep, rich in flavor, and perfect for fall or anytime you crave comfort food. Serve with rice and naan for a complete, satisfying dinner.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Indian
  • Diet: Halal

Ingredients

2 pounds small boneless chicken breasts or thighs

1/4 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, to taste

4 tablespoons salted butter

1 large yellow onion, chopped

1 can (13.5 oz) full-fat coconut milk

2 tablespoons tomato paste

3/4 cup canned pumpkin puree

2 tablespoons cold salted butter, sliced

2 tablespoons sesame seeds

1/2 cup fresh cilantro, chopped

Steamed rice and naan, for serving

Chili Butter (optional):

3 tablespoons salted butter

1 teaspoon chili flakes

1/2 teaspoon paprika

Instructions

  1. In a baking dish, toss chicken with yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne, and 1 teaspoon salt. Let sit for 5 minutes (or longer if time allows).
  2. Preheat oven to 400°F.
  3. Add chopped onion to the chicken. Pour in coconut milk, add tomato paste and pumpkin, and stir until creamy. Arrange cold butter slices on top and sprinkle with sesame seeds.
  4. Bake for 30–40 minutes, until the chicken is cooked through and the sauce is bubbling and creamy.
  5. Meanwhile, for chili butter (if using), melt butter with chili flakes and paprika in a small pan until butter is browned. Remove from heat.
  6. Serve chicken and sauce over steamed rice. Drizzle with chili butter, top with chopped cilantro, and serve with naan. Enjoy!

Notes

  • Use both chicken thighs and breasts for varied texture and flavor.
  • Marinate the chicken for 30 minutes or overnight for deeper flavor, if time allows.
  • This dish freezes well and leftovers taste even better the next day.
  • To make coconut rice: cook 1 cup basmati rice with 1 can coconut milk and 1/2 cup water. Simmer, then let steam off-heat until fluffy.

Nutrition

Find it online: https://cheftinaskitchen.com/one-pan-sesame-pumpkin-butter-chicken/