If you’re craving something rich, creamy, and just a little bit unexpected, say hello to Pumpkin Butter Chicken — your new fall dinner obsession. Think of it as a seasonal twist on the classic butter chicken we all know and love — tender chicken simmered in a silky, spiced sauce — but with a cozy pumpkin upgrade that makes every bite feel warm and luxurious.
The pumpkin doesn’t make it sweet (so no, it’s not like eating dessert for dinner Instead, it adds a subtle creaminess and depth that perfectly balances the buttery tomato base. The result? A sauce that’s velvety, comforting, and just the right amount of indulgent.
I first tried this when I had leftover canned pumpkin from a pie experiment — and honestly, I’ve never looked back. It’s now my go-to dish when I want something comforting, restaurant-worthy, and easy enough for a weeknight.
Why You’ll Love This Pumpkin Butter Chicken
Here’s why this recipe is about to earn a permanent spot in your rotation:
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Creamy without heavy cream: Pumpkin purée adds that buttery smooth texture naturally.
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Full of flavor: Garam masala, cumin, and paprika blend beautifully with the tomato-pumpkin sauce.
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Weeknight-friendly: Done in about 40 minutes with minimal prep.
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Versatile: Works with chicken breast, thighs, or even tofu if you’re going meat-free.
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Freezer-safe: Perfect for batch cooking and cozy nights ahead.
Ever wonder what happens when comfort food meets a touch of fall magic? This is it.
Ingredients You’ll Need
Here’s what you’ll need to make this comforting pumpkin butter chicken:
Main Ingredients
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Chicken: Use boneless, skinless chicken thighs for the juiciest results. Chicken breast works too if you prefer leaner meat.
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Pumpkin Purée: Adds creaminess and a hint of sweetness that balances the spices — just make sure it’s 100% pure pumpkin, not pie filling.
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Tomato Sauce: Forms the tangy base of the curry. Crushed tomatoes or tomato purée also work well.
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Butter & Olive Oil: Butter gives that signature richness, while olive oil keeps the flavor light.
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Garlic & Onion: Build the base flavor — sauté them until golden and aromatic.
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Spices: Garam masala, cumin, paprika, turmeric, and a touch of cinnamon for warmth.
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Coconut Milk or Cream: Softens the sauce and adds a luscious texture.
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Salt & Pepper: Adjust to taste, always at the end for balance.
Optional Add-Ins
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A spoonful of honey or maple syrup for extra depth
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Fresh cilantro for garnish
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Crushed chili flakes for mild heat
Smart Substitutions
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Vegan Option: Swap chicken for chickpeas or tofu and use coconut oil instead of butter.
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Lighter Option: Replace butter with Greek yogurt (add it off heat to prevent curdling).
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Dairy-Free: Use coconut cream for that same rich, silky finish.
Step-by-Step Instructions
Step 1: Sear the Chicken
Heat a large skillet or pot over medium heat. Add a mix of butter and olive oil. Once hot, add the chicken pieces in a single layer. Cook for 4–5 minutes per side until golden brown. Don’t overcrowd the pan — that’s how you get that beautiful sear instead of steaming the chicken.
Remove the chicken and set it aside.
Step 2: Build the Flavor Base
In the same pan, add a little more butter if needed, then toss in the diced onions. Cook until soft and golden, about 5 minutes. Add garlic and cook for another 30 seconds — just until fragrant.
Now comes the good part: stir in your spices — garam masala, cumin, paprika, turmeric, cinnamon, and a pinch of salt. Let them bloom in the butter for about 20 seconds to release their aroma.
Step 3: Add Pumpkin and Tomato
Stir in pumpkin purée and tomato sauce. Mix until everything’s smooth and the color turns a rich orange-red. Add a splash of water or broth if the sauce feels too thick.
Step 4: Simmer with Chicken
Return the seared chicken to the pan, coating each piece with that gorgeous sauce. Pour in coconut milk (or heavy cream) and stir well. Let it simmer gently for 15–20 minutes, uncovered, until the chicken is tender and the sauce thickens to a creamy consistency.
Step 5: Taste and Finish
Adjust salt and pepper, then add a small squeeze of lemon juice for brightness. Garnish with chopped cilantro or a swirl of coconut milk before serving.
Pro Tips & Variations
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Bloom your spices: Letting them cook briefly in butter wakes up their full flavor.
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Don’t skip the lemon: It balances the richness and adds a fresh note.
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Meal prep tip: This curry tastes even better the next day — the flavors deepen beautifully overnight.
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Make it spicy: Add cayenne or red chili flakes for extra heat.
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Vegetarian version: Replace chicken with roasted cauliflower or chickpeas — works perfectly.
Serving & Pairing Ideas
This Pumpkin Butter Chicken pairs like a dream with:
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Steamed basmati rice or jasmine rice
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Garlic naan or roti
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A simple cucumber-yogurt raita
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Roasted veggies or a light green salad for contrast
Feeling extra indulgent? Serve it with buttery mashed potatoes — it’s fusion heaven.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Freeze portions for up to 2 months. Thaw overnight in the fridge.
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Reheat: Warm on the stove over low heat, adding a splash of broth or coconut milk to bring back the creaminess.
Pumpkin Butter Chicken
Creamy, rich, and perfectly spiced, this Pumpkin Butter Chicken is a cozy twist on the classic. The pumpkin purée blends with buttery tomato sauce for a smooth, velvety curry you’ll want all fall long.Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 tbsp butter or coconut oil
- 1 tbsp olive oil
- 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup pumpkin purée
- 1 cup tomato sauce or crushed tomatoes
- 1 cup coconut milk or heavy cream
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- Salt and pepper to taste
- Juice of ½ lemon
- Fresh cilantro for garnish
Instructions
- Heat butter and olive oil in a skillet over medium heat. Sear chicken for 4–5 minutes per side until golden; set aside.
- In the same pan, sauté onion and garlic until fragrant. Add spices and stir for 20 seconds.
- Mix in pumpkin purée and tomato sauce. Stir until smooth.
- Add coconut milk and chicken back to the pan. Simmer for 15–20 minutes, uncovered, until the sauce thickens.
- Taste, adjust seasoning, and finish with lemon juice. Garnish with cilantro.
Notes
Use pure pumpkin purée (not pie filling). For extra spice, add cayenne or chili flakes.
Serve with rice, naan, or roti for a complete meal.Nutritional Facts (Approx. per serving):
Calories: 360
Protein: 28 g
Carbs: 10 g
Fat: 22 g
Fiber: 2 g
FAQs
Can I make this in a slow cooker?
Yes! Brown the chicken first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3 hours.
Can I use leftover pumpkin purée?
Absolutely. This recipe is perfect for using up that half-can of pumpkin sitting in your fridge.
Is this dish spicy?
Not really — it’s mild with a hint of warmth. You can adjust heat easily with more chili powder or cayenne.
Can I make it dairy-free?
Yes! Use coconut cream instead of butter or heavy cream. The result is just as rich and luscious.
Conclusion on Pumpkin Butter Chicken
This Pumpkin Butter Chicken is the perfect blend of comfort and creativity — creamy, flavorful, and surprisingly easy to make. Whether you’re cooking for guests or just yourself on a chilly night, it’s guaranteed to impress.
Serve it with warm naan, a big scoop of rice, and maybe a cozy sweater — because once that pumpkin-spiced aroma fills the kitchen, you’ll know it’s officially comfort season.