Butter Chicken Pumpkin Curry

This butter chicken pumpkin curry is my favorite way to bring warm, cozy, and slightly spicy comfort to the table during fall. It’s a lighter, seasonal spin on the classic butter chicken, with pumpkin puree replacing heavy cream. The result? A creamy, hearty, and flavorful curry that’s still rich and satisfying—just without the extra heaviness. It’s easy enough for a weeknight but special enough for a dinner with friends.

Why You’ll Love This Recipe

I love this curry because it’s incredibly flexible and packed with depth. The yogurt-marinated chicken stays tender and juicy, and the pumpkin adds a natural sweetness and creaminess to the sauce without the need for cream. Whether I use coconut yogurt for a dairy-free version or traditional yogurt for a richer profile, it’s delicious either way. Plus, the warm spices and cozy flavors make it the perfect dish to welcome the fall season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts (I prefer thighs for more flavor)
• Plain yogurt (or dairy-free coconut yogurt for DF)
• Fresh garlic, minced
• Fresh ginger, grated
• Ground cumin
• Ground coriander
• Paprika
• Salt

For the curry sauce:

• Cooking oil (olive oil or coconut oil)
• Onion, finely chopped
• Garlic and ginger (fresh is best)
• Garam masala
• Ground turmeric
• Ground cinnamon
• Chili powder or cayenne (optional for heat)
• Tomato paste
• Pumpkin puree (not pumpkin pie filling)
• Full-fat coconut milk or water (to thin the sauce)
• Salt, to taste
• Fresh cilantro (optional, for garnish)

Directions

1. Marinate the chicken:
   I mix the yogurt with garlic, ginger, and spices, then stir in the chicken until fully coated. I cover and let it marinate for at least 30 minutes—or overnight if I plan ahead.
2. Sear the chicken:
   I heat oil in a skillet and sear the marinated chicken in batches to avoid overcrowding. I cook them until browned on both sides (they don’t need to be fully cooked through). Then I remove them from the pan and set them aside.
3. Make the sauce:
   In the same skillet, I sauté the onions until soft, then add garlic, ginger, and spices. I stir in tomato paste and let it cook for a minute or two until fragrant.
4. Add pumpkin:
   I pour in the pumpkin puree and stir well, letting the mixture thicken slightly. Then I add coconut milk (or water) to loosen the sauce to my preferred consistency.
5. Simmer:
   I return the chicken to the pan, reduce the heat, and simmer for 15–20 minutes until the chicken is fully cooked and the sauce is rich and creamy.
6. Finish and serve:
   I garnish with fresh cilantro and serve hot with rice, naan, or cauliflower rice for a low-carb option.

Servings and Timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Marinate time: At least 30 minutes (longer for more flavor)
Cook time: 15–20 minutes
Total time: About 55 minutes (with minimum marinating)

Variations

• I sometimes add a handful of spinach at the end for extra greens.
• To make it spicier, I add a pinch of cayenne or chopped green chilies.
• I swap in tofu or chickpeas for a vegetarian version of this curry.
• A splash of lime juice at the end brightens up the flavors beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently in a skillet over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much.
It also freezes well—up to 2 months. I thaw overnight in the fridge and reheat on the stove for best texture.

FAQs

Can I use canned pumpkin for this recipe?

Yes, I always use canned pure pumpkin puree (not pumpkin pie filling). It gives the curry that creamy, slightly sweet base without overpowering the spices.

What’s the best cut of chicken for this curry?

I prefer boneless, skinless chicken thighs because they stay juicier and are more flavorful, but chicken breast works too if I cook it carefully.

Is this curry spicy?

It has warmth from the spices, but I usually adjust the heat level with chili powder or cayenne. I keep it mild and let others add spice to taste.

Can I make this dairy-free?

Yes, I’ve made it with coconut yogurt or even full-fat coconut milk in the marinade. It works perfectly and keeps the curry creamy without dairy.

What can I serve with this curry?

I love it with basmati rice, garlic naan, or even cauliflower rice. Sometimes I add a cucumber salad or quick pickled onions on the side.

Conclusion

This butter chicken pumpkin curry is a cozy, flavorful, and surprisingly easy meal that brings the warmth of fall into every bite. With its creamy texture, rich spices, and tender chicken, it hits that perfect balance between comfort food and weeknight-friendly. Whether I make it dairy-free or classic, this recipe has become a favorite in my autumn rotation—and one I keep coming back to.

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