Print

Pumpkin Butter Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

Pumpkin Butter Chicken is a rich and aromatic curry that features tender chicken thighs marinated in yogurt and spices, slow-cooked in a creamy coconut milk and pumpkin sauce. This comforting dish blends traditional Indian spices like garam masala, turmeric, and curry powder with the natural sweetness of pumpkin, offering a flavorful, dairy-free, and gluten-free option perfect for a hearty weeknight dinner.

Ingredients

Marinade

  • 1/2 cup plain yogurt (dairy-free coconut yogurt used here, but any plain yogurt works)
  • 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 (chicken breast can be substituted)

Curry Sauce

  • 2 tablespoons coconut oil
  • 1 white or yellow onion, chopped
  • 2 tablespoons butter or ghee (non-dairy butter or additional coconut oil can be used)
  • 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 yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt. Mix until fully combined. Add the chicken pieces and stir to coat evenly in the yogurt blend. Cover and let marinate for at least 30 minutes or up to 24 hours in the refrigerator.
  2. Brown the Chicken: Heat the coconut oil in a large skillet over medium heat until hot. Add the chicken pieces and fry until all sides are browned, about 3 minutes. Work in batches of 2-3 to avoid overcrowding the pan. Remove browned chicken from the skillet and set aside. Note that the chicken will finish cooking in the sauce later.
  3. Sauté the Aromatics: In the same skillet, add the butter or ghee (or additional coconut oil). Once hot, add the chopped onions and fry them until softened, about 5-7 minutes.
  4. Add Spices and Tomato Paste: Stir in the ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Sauté the mixture for an additional 2-3 minutes to release the spices' flavors.
  5. Create the Sauce: Pour in the coconut milk and add the pumpkin puree. Stir until the sauce is thick and mostly smooth. Let it simmer gently for 10 minutes so the sauce can thicken slightly.
  6. Cook the Chicken in Sauce: Return the browned chicken pieces to the skillet, stirring to coat them with the sauce. Let the curry simmer for another 8-10 minutes until the chicken is cooked through and the sauce bubbles.
  7. Season and Serve: Taste the curry and adjust salt as needed. Garnish with fresh cilantro. Serve this flavorful pumpkin butter chicken over rice or cauliflower rice, accompanied by gluten-free naan if desired.

Notes

  • For a dairy-free version, use coconut yogurt and non-dairy butter substitutes such as coconut oil or vegan butter.
  • Chicken breasts can be substituted for thighs, but thighs provide more tenderness and flavor.
  • Allowing the chicken to marinate longer, up to 24 hours, intensifies the flavor and tenderizes the meat.
  • Cooking the chicken in batches prevents overcrowding which helps achieve better browning.
  • For a thicker sauce, you can simmer it longer before adding the chicken back in.
  • Serve with your choice of rice, cauliflower rice, or gluten-free naan for a complete meal.
  • Fresh cilantro garnish adds a refreshing finish but can be omitted if preferred.

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