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Pumpkin Butter Chicken

Pumpkin Butter Chicken

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Pumpkin Butter Chicken is a heartwarming dish that beautifully marries the comforting flavors of autumn with a twist on the classic butter chicken. This recipe features tender chicken simmered in a luscious pumpkin-infused sauce, enriched with fragrant spices and creamy coconut milk. The result is a vibrant, nourishing meal that not only warms the belly but also evokes the cozy spirit of fall. Perfect for weeknight dinners or special gatherings, this dish is easy to prepare and offers an unforgettable dining experience that will have everyone asking for seconds!

Ingredients

Scale
  • 1/2 cup yogurt (dairy-free coconut yogurt recommended)
  • 2 pounds boneless, skinless chicken thighs (or chicken breast)
  • 1 cup pumpkin puree
  • 1 can (14 oz) unsweetened full-fat coconut milk
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons coconut oil
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • salt to taste

Instructions

  1. In a medium bowl, combine yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt to create a marinade. Add chicken pieces and coat thoroughly. Let marinate for at least 30 minutes.
  2. Heat coconut oil in a large skillet over medium heat. Add marinated chicken and brown on all sides (about 3 minutes per side). Remove from skillet and set aside.
  3. In the same skillet, add chopped onions and sauté until soft (5-7 minutes). Stir in additional ginger and garlic along with tomato paste and spices; cook for another 3 minutes.
  4. Pour in coconut milk and pumpkin puree; stir well to combine. Bring to a gentle simmer for about 10 minutes.
  5. Return browned chicken to the skillet; simmer for another 8-10 minutes until fully cooked through.
  6. Garnish with fresh cilantro if desired and serve over rice or with gluten-free naan.

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