Introduction

This Pumpkin Butter Chicken is a rich and comforting curry that blends creamy pumpkin with warm spices and tender chicken. It’s a vibrant twist on traditional butter chicken that’s perfect for cozy dinners.

A white bowl shows a meal with two main parts: on the left, there is a thick, orange-brown curry with chunks of chicken, covered in sauce and topped with small green cilantro leaves; on the right, there is a mound of plain, white rice with a very light texture. Two folded pieces of soft, light beige flatbread lean on the right side of the rice. A gold spoon lies diagonally, half in the curry and half on the rim of the bowl. Fresh green cilantro leaves are placed around the bowl, and the bowl sits on a piece of light brown woven mat on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup yogurt (dairy-free coconut yoghurt or any plain yogurt)
1 tablespoon minced or grated ginger (plus 1 1/2 tablespoons more)
1 tablespoon minced or grated garlic (plus 1 tablespoon more)
2 teaspoons garam masala (plus 1 tablespoon more)
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon salt (plus more to taste)
2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks (or chicken breast)
2 tablespoons coconut oil
1 white or yellow onion, chopped
2 tablespoons butter or ghee (or non-dairy butter or additional coconut oil)
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon cumin
1 (14 oz) can unsweetened full fat coconut milk
1 cup (225 g) pumpkin puree

Instructions

Step 1: In a medium bowl, combine yogurt, 1 tablespoon ginger, 1 tablespoon garlic, 2 teaspoons garam masala, turmeric, chili powder, and 1 teaspoon salt. Mix until fully blended.
Step 2: Stir in the chicken pieces, ensuring they are evenly coated with the marinade. Cover and let marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
Step 3: Heat coconut oil in a large skillet over medium heat. Add chicken pieces in batches, browning all sides for about 3 minutes per batch. Avoid overcrowding the pan. Remove browned chicken and set aside.
Step 4: To the same skillet, add butter or ghee (or additional coconut oil). Once hot, add chopped onions and sauté until soft, about 5-7 minutes.
Step 5: Add remaining 1 1/2 tablespoons ginger, 1 tablespoon garlic, tomato paste, and the remaining spices: 1 tablespoon garam masala, curry powder, coriander, cumin, and salt. Cook, stirring frequently, for 2-3 minutes until fragrant.
Step 6: Pour in the coconut milk and pumpkin puree. Stir to combine and simmer for 10 minutes, allowing the sauce to thicken slightly.
Step 7: Return the browned chicken to the skillet. Stir well and let the curry simmer for 8-10 more minutes, until the chicken is cooked through and the sauce is bubbling.
Step 8: Taste and adjust salt as needed. Serve topped with fresh cilantro over rice or cauliflower rice, alongside gluten-free naan if desired.

Tips & Variations

Marinate the chicken overnight for deeper flavor and tenderness.
Use chicken breast if preferred, but thighs stay juicier in this curry.
For extra heat, add a pinch of cayenne pepper or fresh chopped chili.
To keep it dairy-free, substitute butter with ghee or more coconut oil.
Add a handful of spinach or kale near the end of cooking for extra greens.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a serving of creamy orange-brown curry with chunks of chicken, garnished with fresh green cilantro leaves, placed on the left side. On the right side, white fluffy cooked rice is neatly packed, with three folded white flatbreads leaning against the rice. A gold spoon rests inside the bowl on the left side, partly in the curry. The bowl sits on a dark napkin with a geometric black and white pattern, all set on a white marbled surface. In the top left corner, stacked white flatbreads are visible, and in the top right, a cast iron skillet with more curry is partially shown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Canned pumpkin puree works best for a smooth, consistent sauce. If using fresh pumpkin, cook and puree it beforehand to achieve the same texture.

Is this recipe spicy?

This curry has a mild to moderate spice level thanks to the garam masala and chili powder. You can adjust the heat by adding more chili powder or fresh chilies if you prefer it spicier.