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Pumpkin Butter Chicken Recipe

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4.4 from 88 reviews

A rich and creamy Pumpkin Butter Chicken recipe that combines tender marinated chicken thighs with a flavorful spiced pumpkin and coconut milk sauce. This comforting curry is perfect for cozy dinners and brings a unique twist by incorporating pumpkin puree for a subtle sweetness and creamy texture.

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 (can substitute with chicken breast)

Curry Sauce & Cooking

  • 2 tablespoons coconut oil
  • 1 white or yellow onion, chopped
  • 2 tablespoons butter or ghee (or non-dairy butter or additional 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

  1. Prepare the Marinade: In a medium-sized bowl, combine yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt. Mix thoroughly.
  2. Marinate the Chicken: Add chicken chunks to the marinade and stir until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 24 hours to infuse flavor.
  3. Brown the Chicken: Heat coconut oil in a large skillet over medium heat. Add chicken pieces and fry until browned on all sides, about 3 minutes. To avoid overcrowding, cook in batches if necessary. Remove browned chicken and set aside.
  4. Sauté Onions: In the same skillet, add butter or ghee (or coconut oil). Once melted and hot, add chopped onions and sauté until soft and translucent, about 5-7 minutes.
  5. Add Aromatics and Spices: Stir in ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Cook for an additional 2-3 minutes until fragrant.
  6. Create the Sauce: Pour in the coconut milk and add the pumpkin puree. Stir well to combine into a thick, mostly smooth sauce. Allow to simmer gently for 10 minutes so the sauce thickens slightly.
  7. Simmer the Curry: Return the browned chicken to the skillet. Stir to coat the pieces in the sauce, and simmer for another 8-10 minutes until the chicken is fully cooked and the sauce is bubbly.
  8. Season and Serve: Taste and adjust salt as needed. Garnish with fresh cilantro and serve hot over rice or cauliflower rice, alongside gluten-free naan if desired.

Notes

  • You can substitute chicken thighs with chicken breasts if preferred, but thighs offer more tenderness and flavor.
  • For a dairy-free version, use coconut yoghurt and non-dairy butter or extra coconut oil.
  • Marinating the chicken longer (up to 24 hours) will deepen the flavor and tenderize the meat.
  • Adjust chili powder quantity to control the spiciness.
  • This curry pairs well with basmati rice, cauliflower rice, or gluten-free naan to accommodate dietary restrictions.

Keywords: Pumpkin Butter Chicken, pumpkin curry, coconut milk chicken, Indian chicken curry, gluten free chicken curry, dairy free curry

Find it online: https://nataliereeve.com/pumpkin-butter-chicken-recipe/