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Pumpkin Butter Chicken

Pumpkin Butter Chicken

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Pumpkin Butter Chicken is a delightful and hearty dish, perfect for cozy autumn evenings. This flavorful recipe marries the rich spices of traditional butter chicken with the warm, earthy tones of pumpkin puree, creating a comforting meal that’s both nutritious and satisfying. By replacing heavy cream with pumpkin, this dish not only offers a lighter alternative but also enhances its flavor profile. Ideal for family dinners or gatherings, Pumpkin Butter Chicken can be served over rice or cauliflower rice, making it versatile for any occasion.

Ingredients

Scale
  • 1/2 cup yogurt (dairy-free coconut yogurt preferred)
  • 2 pounds boneless, skinless chicken thighs (or chicken breast)
  • 1 white onion, chopped
  • 1 cup pumpkin puree
  • 14 oz can full-fat coconut milk
  • 1 tablespoon minced or grated ginger
  • 1 tablespoon minced or grated garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 2 tablespoons coconut oil
  • 2 tablespoons tomato paste
  • 2 tablespoons butter or ghee (non-dairy butter if needed)
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt + more to taste

Instructions

  1. In a medium bowl, combine yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt. Mix well and add chicken pieces to marinate for at least 30 minutes.
  2. Heat coconut oil in a large skillet over medium heat. Brown the marinated chicken for about 3 minutes on each side. Remove from skillet.
  3. In the same skillet, sauté chopped onions until soft. Add additional ginger and garlic along with tomato paste and spices; cook until fragrant.
  4. Pour in coconut milk and pumpkin puree; stir until combined and let simmer for about 10 minutes.
  5. Return the browned chicken to the skillet; simmer for another 8-10 minutes until cooked through.
  6. Adjust seasoning if needed and serve with fresh cilantro over rice or cauliflower rice.

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