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Butter Chicken Pumpkin Curry Recipe

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★★★★★

4.7 from 96 reviews

This Butter Chicken Pumpkin Curry is a creamy, spiced dish combining tender marinated chicken thighs with rich pumpkin puree and coconut milk for a comforting and flavorful meal. The curry is infused with classic Indian spices like garam masala, turmeric, and cumin, making it a perfect fusion of traditional butter chicken and seasonal pumpkin goodness. Ideal for serving over rice or gluten-free naan, this recipe is both dairy-free adaptable and deeply satisfying.

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

  • 2 tablespoons coconut oil
  • 1 white or yellow onion, chopped
  • 2 tablespoons butter or ghee (non-dairy butter or more 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 bowl, combine yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt thoroughly. Stir in the chicken pieces until well-coated. Cover the bowl and marinate for at least 30 minutes, or up to 24 hours to deepen the flavors.
  2. Brown the Chicken: Heat coconut oil in a large skillet over medium heat. Once hot, add chicken pieces in batches (2-3 at a time) to avoid overcrowding. Fry until all sides are browned, about 3 minutes. Remove chicken from skillet and set aside; it will finish cooking in the curry sauce.
  3. Sauté Aromatics: Add butter or ghee (or coconut oil) to the same skillet. When hot, add chopped onions and fry until they become soft and translucent, about 5-7 minutes.
  4. Add Spices and Tomato Paste: Mix in ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Sauté for another 2-3 minutes, allowing the spices to bloom and meld with the aromatics.
  5. Incorporate Coconut Milk and Pumpkin: Pour in the coconut milk and add the pumpkin puree. Stir well to combine into a mostly smooth, thick sauce. Let simmer gently for 10 minutes to allow the sauce to thicken slightly and flavors to develop.
  6. Simmer the Chicken in Sauce: Return the browned chicken pieces to the skillet, stirring to submerge in the sauce. Let the curry simmer for another 8-10 minutes until chicken is cooked through and the sauce is bubbling vigorously.
  7. Season and Serve: Taste the curry and add more salt if needed. Garnish with fresh cilantro and serve immediately over rice or cauliflower rice, accompanied by gluten-free naan bread if desired.

Notes

  • Marinating the chicken overnight will enhance the depth of flavor.
  • Chicken thighs provide more tenderness and flavor, but chicken breast can be a leaner substitute.
  • This recipe can be made dairy-free by using coconut yoghurt and non-dairy butter alternatives.
  • Adjust the chili powder to control the spice level based on your preference.
  • Serve with gluten-free naan for a complete meal suitable for gluten-sensitive diets.
  • For a richer sauce, you can add a splash of cream or cashew cream if dairy is tolerated.

Keywords: butter chicken, pumpkin curry, dairy-free butter chicken, Indian curry, gluten-free curry, coconut milk curry, easy chicken recipes

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