Pumpkin Butter Chicken Recipe
If you’re looking for a cozy, comforting dish that brings a burst of autumn warmth to your dinner table, Pumpkin Butter Chicken is your new best friend. This recipe masterfully blends tender chicken with the rich sweetness of pumpkin puree and the creamy goodness of coconut milk, all elevated by a fragrant mix of spices that dance on your palate. Each bite feels like a hug, making it perfect for chilly evenings or when you simply crave something both hearty and a little bit special. Trust me, once you try this Pumpkin Butter Chicken, you’ll be adding it to your regular rotation in no time.
Ingredients You’ll Need
The magic of Pumpkin Butter Chicken lies in its simple yet thoughtfully selected ingredients. Each one adds a distinct layer of flavor, texture, or color, coming together to create a dish that’s both complex and approachable.
- Yogurt: Using plain yogurt, like dairy-free coconut yogurt, tenderizes the chicken while adding a subtle tang.
- Ginger: Freshly minced or grated ginger brings warmth and a slight zing that brightens the dish.
- Garlic: Essential for a rich, savory depth that complements the sweetness of the pumpkin.
- Garam masala: This aromatic spice blend infuses the chicken and sauce with classic Indian-inspired flavors.
- Turmeric: Adds a beautiful golden color and an earthy note.
- Chili powder: For a gentle kick and vibrant color, balanced just right.
- Salt: Enhances all the flavors.
- Boneless, skinless chicken thighs: The perfect choice for juicy, tender chicken chunks, but chicken breast works too.
- Coconut oil: Ideal for cooking with a mild tropical aroma and healthy fats.
- Onion: Softened onions form a sweet, savory base for the sauce.
- Butter or ghee: Adds richness and helps deepen the flavor (nondairy butter or coconut oil can be swapped in).
- Tomato paste: Adds subtle acidity and richness to balance the creamy sauce.
- Curry powder: Gives additional warmth and complexity.
- Ground coriander and cumin: These spices bring earthiness and a hint of citrus.
- Unsweetened full-fat coconut milk: Creates a luscious, creamy sauce that perfectly melds with the pumpkin’s sweetness.
- Pumpkin puree: The star ingredient, adding natural sweetness and a gorgeous orange hue.
How to Make Pumpkin Butter Chicken
Step 1: Prepare the Marinade and Chicken
Start by mixing the yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt in a medium bowl. This marinade is where the chicken begins soaking up those iconic flavors that make Pumpkin Butter Chicken so irresistible. Coat the chicken pieces thoroughly, cover, and let them marinate for at least 30 minutes; if you have more time, a few hours to overnight will deepen the flavors beautifully.
Step 2: Brown the Chicken
Heat coconut oil in a large skillet over medium heat. Add the marinated chicken in batches to avoid overcrowding, and fry until all sides are golden brown. This step locks in juiciness and builds a delicious foundation for your sauce. Once browned, set the chicken aside — remember, it will cook fully later when simmering in the sauce.
Step 3: Sauté the Aromatics
In the same skillet, add butter or ghee and warm it up. Toss in the chopped onions and sauté until they become soft and translucent, about 5 to 7 minutes. Then add extra ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Stir and cook for another 2 to 3 minutes to release all those aromatic oils that bring Pumpkin Butter Chicken to life.
Step 4: Create the Creamy Pumpkin Sauce
Pour in the coconut milk and pumpkin puree. Stir until everything blends into a thick, mostly smooth sauce. Let the mixture simmer gently for 10 minutes so it can thicken just enough, allowing all the flavors to marry together perfectly.
Step 5: Simmer the Chicken in the Sauce
Return the browned chicken to the skillet, stirring to coat it evenly in that luscious sauce. Let it simmer for another 8 to 10 minutes until the chicken is cooked through and the sauce bubbles invitingly. Give it a taste and adjust salt if needed — the balance is key in making this dish truly unforgettable.
How to Serve Pumpkin Butter Chicken
Garnishes
Fresh cilantro chopped and sprinkled over the top adds a burst of color and a fragrant freshness that contrasts wonderfully with the creamy sauce. You can also add a squeeze of lime for a bright zing or a handful of toasted pumpkin seeds for some crunch that complements the pumpkin flavors.
Side Dishes
Serve Pumpkin Butter Chicken over fluffy basmati rice or cauliflower rice for a low-carb option. Gluten-free naan bread is perfect for soaking up every last bit of that rich sauce, making every bite even more satisfying. A simple cucumber raita or side salad can add a refreshing coolness to balance the spices.
Creative Ways to Present
For a dinner party, try serving the Pumpkin Butter Chicken in small, individual ramekins or over a bed of roasted seasonal vegetables to elevate the presentation. Drizzling a little extra coconut milk or a swirl of yogurt on top can add a beautiful visual contrast that makes the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Butter Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great dish for easy next-day meals.
Freezing
This dish freezes well too. Just let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You can add a splash of water or coconut milk if the sauce has thickened too much. Heating in the microwave works in a pinch but stirring halfway through helps keep the texture creamy and smooth.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but keep in mind it’s a bit leaner and can dry out faster, so watch the cooking time closely and consider marinating longer to keep it tender.
Is this recipe suitable for a dairy-free diet?
Yes, it is! Use dairy-free yogurt and coconut oil or non-dairy butter in place of traditional yogurt and butter or ghee, as outlined in the ingredients, and you’re good to go.
How spicy is the Pumpkin Butter Chicken?
The chili powder adds a mild warmth, but this dish isn’t overly spicy – it’s perfectly balanced for most palates. You can adjust the chili amount up or down depending on your heat preference.
Can I make Pumpkin Butter Chicken in a slow cooker?
Definitely! Brown the chicken first, then combine all ingredients in your slow cooker and cook on low for 4-6 hours. This method infuses the flavors beautifully without much hands-on time.
What can I substitute for pumpkin puree if I don’t have any?
Butternut squash puree or sweet potato puree are excellent substitutes. They provide a similar sweetness and creamy texture that works just as well in the sauce.
Final Thoughts
Making Pumpkin Butter Chicken is like inviting a warm, flavorful hug to your dinner table. The marriage of spices, pumpkin, and creamy coconut milk creates a dish that’s truly comforting and surprisingly easy to whip up. Whether it’s a weeknight treat or a special occasion, this recipe is destined to become a favorite. So go ahead, give Pumpkin Butter Chicken a try and watch it win hearts bite after bite.
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Pumpkin Butter Chicken Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Pumpkin Butter Chicken is a creamy, aromatic curry that combines tender chicken thighs with a rich pumpkin and coconut milk sauce, infused with warming Indian spices. This comforting dish brings together the sweetness of pumpkin and the bold flavors of garam masala, turmeric, and cumin for a delicious twist on classic butter chicken that’s perfect for cozy dinners and is suitable for dairy-free diets.
Ingredients
Marinade
- 1/2 cup yogurt (dairy-free coconut yoghurt or any plain yoghurt)
- 1 tablespoon minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken thighs, cut into bite sized chunks (or substitute with chicken breast)
Curry Sauce
- 2 tablespoons coconut oil
- 1 white or yellow onion, chopped
- 2 tablespoons butter or ghee (or non-dairy butter or more coconut oil)
- 1 1/2 tablespoons minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt, plus more to taste
- 1 (14 oz) can unsweetened full fat coconut milk
- 1 cup (225 g) pumpkin puree
Instructions
- Prepare the Marinade: In a medium-sized bowl, combine the yogurt, minced ginger, minced garlic, garam masala, turmeric, chili powder, and salt. Stir well until fully blended.
- Marinate the Chicken: Add the chicken pieces to the marinade and stir until all pieces are thoroughly coated. Cover and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to develop.
- Brown the Chicken: Heat the coconut oil in a large skillet over medium heat. Once hot, add the chicken pieces in batches to avoid overcrowding, frying them for about 3 minutes on each side until browned. Remove the chicken and set aside; it will cook fully in the sauce later.
- Sauté the Aromatics: In the same skillet, add butter or ghee (or coconut oil). When melted and hot, add the chopped onions and cook for 5-7 minutes until soft and translucent.
- Add Spices and Tomato Paste: Stir in the grated ginger, garlic, tomato paste, garam masala, curry powder, ground coriander, cumin, and salt. Cook for an additional 2-3 minutes to release the spices’ aromas.
- Create the Sauce: Pour in the coconut milk and add the pumpkin puree. Stir continuously until the sauce thickens slightly and becomes mostly smooth. Allow to simmer gently for 10 minutes to meld flavors.
- Finish Cooking the Chicken: Return the browned chicken to the skillet. Stir to coat with the sauce and let simmer for 8-10 minutes until the chicken is cooked through and the sauce bubbles.
- Season and Serve: Taste the curry and add additional salt if necessary. Garnish with fresh cilantro and serve hot, accompanied by rice, cauliflower rice, or gluten-free naan bread.
Notes
- You can substitute chicken thighs with chicken breast if desired, but thighs remain juicier.
- For a dairy-free version, use coconut yoghurt and non-dairy butter or extra coconut oil.
- Adjust chili powder according to your spice preference.
- Serve with rice, cauliflower rice, or gluten-free naan for a complete meal.
- Leftovers keep well refrigerated for 2-3 days and may taste even better the next day.
- For added freshness, garnish with chopped fresh cilantro or a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup (approx. 230g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: pumpkin butter chicken, dairy free curry, pumpkin puree recipe, gluten free Indian chicken, coconut milk curry, easy chicken curry, healthy pumpkin recipes
