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Pumpkin Butter Chicken Recipe

Pumpkin Butter Chicken Recipe
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★★★★★

5 from 26 reviews

Pumpkin Butter Chicken is a rich and creamy curry that combines tender marinated chicken thighs with a fragrant blend of spices and smooth pumpkin puree. This comforting dish is cooked in a luscious coconut milk sauce, making it dairy-free friendly and perfect for a cozy dinner. The fusion of warm garam masala, turmeric, and curry powder with the subtle sweetness of pumpkin creates a unique twist on traditional butter chicken.

Ingredients

Scale

Marinade

  • 1/2 cup yogurt (dairy-free coconut yogurt or any plain yogurt)
  • 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 chicken breast)

Curry

  • 2 tablespoons coconut oil
  • 1 white or yellow onion, chopped
  • 2 tablespoons butter or ghee (or non-dairy butter or extra 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. Marinate the Chicken: In a medium-sized bowl, combine the yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt. Mix thoroughly until well combined. Add the chicken chunks and stir to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours to allow flavors to penetrate.
  2. Brown the Chicken: Heat coconut oil in a large skillet over medium heat. Add the chicken pieces in batches, making sure not to overcrowd the pan, and cook until all sides are browned, about 3 minutes per batch. Remove the browned chicken and set aside. Note that the chicken will finish cooking in the sauce.
  3. Sauté Onions and Spices: In the same skillet, add butter, ghee, or coconut oil. When hot, add the chopped onions and cook until soft and translucent, about 5-7 minutes. Stir in the ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Sauté for another 2-3 minutes to release the spices’ aromas.
  4. Add Coconut Milk and Pumpkin: Pour in the coconut milk and add the pumpkin puree. Stir well to combine into a thick, mostly smooth sauce. Allow the sauce to simmer gently for 10 minutes so it can thicken slightly.
  5. Simmer Chicken in Sauce: Return the browned chicken to the skillet, stirring it into the sauce. Let the curry simmer for 8-10 minutes more, allowing the chicken to cook through and the sauce to bubble and thicken.
  6. Finish and Serve: Taste the curry and adjust salt if needed. Garnish with fresh cilantro and serve hot over steamed rice, cauliflower rice, or with gluten-free naan bread for a complete meal.

Notes

  • You can use chicken breast instead of thighs, but thighs provide more moisture and flavor.
  • For a vegan version, substitute chicken with firm tofu or chickpeas and use dairy-free yogurt and butter alternatives.
  • Marinating the chicken overnight results in more flavorful and tender meat.
  • Adjust chili powder to your preferred heat level or omit for a milder curry.
  • This curry pairs beautifully with basmati rice, cauliflower rice, or gluten-free naan.

Nutrition

Keywords: Pumpkin Butter Chicken, Indian Curry, Coconut Milk Curry, Gluten-Free Dinner, Dairy-Free Butter Chicken, Spiced Chicken Curry, Pumpkin Puree Recipe

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