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
Scale
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
