Butter Chicken Pumpkin Curry
This butter chicken pumpkin curry is a cozy, creamy, and fall-inspired twist on the classic Indian dish. Yogurt-marinated chicken is simmered in a spiced pumpkin and tomato sauce, lightened up with coconut milk. It’s rich, flavorful, and perfect for chilly nights, served with rice, naan, or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes (with minimum marination)
- Yield: 4 to 6 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired, Fall Recipes
- Diet: Gluten Free
Ingredients
- For the chicken marinade:
- Boneless, skinless chicken thighs or breasts
- Plain yogurt (or coconut yogurt for dairy-free)
- Fresh garlic, minced
- Fresh ginger, grated
- Ground cumin
- Ground coriander
- Paprika
- Salt
- For the curry sauce:
- Cooking oil (olive or coconut)
- Onion, finely chopped
- Garlic and ginger (fresh)
- Garam masala
- Ground turmeric
- Ground cinnamon
- Chili powder or cayenne (optional)
- Tomato paste
- Pumpkin puree (not pumpkin pie filling)
- Full-fat coconut milk or water
- Salt, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the chicken: Combine yogurt, garlic, ginger, spices, and salt in a bowl. Add chicken and coat evenly. Cover and marinate for at least 30 minutes or overnight.
- Sear the chicken: Heat oil in a skillet. Sear chicken in batches until browned on both sides. Set aside (it doesn’t need to be fully cooked).
- Make the sauce: In the same skillet, sauté onions until soft. Add garlic, ginger, garam masala, turmeric, cinnamon, and chili powder. Cook until fragrant.
- Add pumpkin: Stir in tomato paste and pumpkin puree. Cook briefly, then add coconut milk (or water) to reach desired consistency.
- Simmer: Return chicken to the skillet. Reduce heat and simmer for 15–20 minutes until chicken is cooked through and sauce is thickened.
- Serve: Garnish with cilantro and serve with rice, naan, or cauliflower rice.
Notes
- Make it spicy: Add cayenne or green chilies.
- Vegetarian option: Use tofu or chickpeas instead of chicken.
- Extra greens: Stir in spinach at the end.
- Add brightness: A splash of lime juice balances the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Find it online: https://recipesbyliza.com/butter-chicken-pumpkin-curry/
