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Pumpkin Butter Chicken

Pumpkin Butter Chicken

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Pumpkin Butter Chicken is a delightful and nutritious spin on the classic butter chicken, perfect for cozy autumn dinners. This dish features tender chicken marinated in a spiced yogurt blend, then simmered in a rich sauce made with pumpkin puree and coconut milk. The result is a comforting curry that captures the essence of fall while remaining light and healthy. Serve it over fluffy basmati rice or cauliflower rice for a satisfying meal that will impress your family and friends.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup yogurt (dairy-free optional)
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons garam masala
  • 1 (14 oz) can unsweetened full-fat coconut milk
  • 1 cup pumpkin puree
  • 1 onion, chopped
  • 2 tablespoons coconut oil
  • Spices: turmeric, chili powder, ground coriander, cumin, salt

Instructions

  1. In a medium bowl, mix yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt. Add chicken pieces, coat well and marinate for at least 30 minutes.
  2. Heat coconut oil in a large skillet over medium heat. Brown the marinated chicken in batches for about 3 minutes per side; remove and set aside.
  3. In the same skillet, add chopped onion and sauté until soft (5–7 minutes). Stir in ginger, garlic, tomato paste, and spices; cook for another 2–3 minutes.
  4. Add coconut milk and pumpkin puree to create a smooth sauce; simmer for about 10 minutes.
  5. Return chicken to the skillet and simmer everything together for an additional 8–10 minutes until fully cooked.

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