Introduction

This Butter Chicken Pumpkin Curry is a rich and comforting dish that combines tender chicken with creamy pumpkin and warming spices. It’s a delicious twist on classic butter chicken, perfect for cozy dinners and easy to make at home.

The image shows a black cast iron skillet filled with a rich, thick orange-brown curry sauce covering small pieces of chicken, garnished with a few scattered green cilantro leaves on top. A metal spoon is partly submerged in the curry on the right side. Behind the skillet, there is a stack of two white tortillas on a white plate and a small orange pumpkin on a white marbled surface. The curry looks creamy with some visible spices and oil glistening on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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)
For the Curry:
2 tablespoons coconut oil
1 white or yellow onion, chopped
2 tablespoons butter or ghee (non-dairy butter or extra coconut oil if needed)
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

Step 1: In a medium bowl, combine the yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt. Stir until well mixed, then add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Step 2: Heat coconut oil in a large skillet over medium heat. Add the marinated chicken in batches, browning all sides for about 3 minutes per batch. Remove the chicken and set aside.
Step 3: In the same skillet, add butter or ghee. When melted, sauté the chopped onions until soft, about 5-7 minutes.
Step 4: Add ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt to the onions. Cook for 2-3 minutes, stirring frequently to combine the spices.
Step 5: Pour in the coconut milk and pumpkin puree. Stir well until the sauce is mostly smooth and thickened. Let it simmer for 10 minutes to develop flavor and thicken slightly.
Step 6: Return the browned chicken to the skillet, stir to coat, and simmer for another 8-10 minutes until the chicken is cooked through and the sauce is bubbling.
Step 7: Taste the curry and add more salt if needed. Garnish with fresh cilantro and serve hot over rice, cauliflower rice, or with gluten-free naan bread.

Tips & Variations

For a creamier curry, add a splash of heavy cream or coconut cream just before serving.
Substitute pumpkin puree with butternut squash puree for a slightly sweeter flavor.
Use chicken breasts instead of thighs if preferred, but adjust cooking time to avoid drying out.
Add a pinch of garam masala or fresh chili flakes at the end for extra spice.
To make it vegan, replace chicken with firm tofu or chickpeas and use vegan butter or coconut oil.

Storage

Store leftovers 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 little water or coconut milk if the sauce has thickened too much. This curry can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl shows a meal with three parts: on the left, thick orange curry with chunks of chicken, covered in a smooth sauce and sprinkled with small green cilantro leaves; on the right, white steamed rice, fluffy and soft, filling about half the bowl; leaning against the rice on the upper right side are two folded pieces of light beige flatbread with brown spots from cooking. A gold spoon rests inside the bowl on the left, near the curry, and a few extra green cilantro leaves lay on the white marbled surface under and near the bowl. In the top left are two more pieces of flatbread stacked, and in the top right is a cast iron pan filled with more orange curry, sitting on a black and white patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but tends to cook faster and can dry out if overcooked. Keep an eye on cooking times and remove from heat as soon as the chicken is cooked through.

Is this recipe suitable for dairy-free diets?

Absolutely. Use dairy-free yogurt and butter substitutes like coconut yogurt and coconut oil or non-dairy butter to keep the dish dairy-free without compromising on flavor.