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Pumpkin Butter Chicken

Pumpkin Butter Chicken

Arif
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Simmered
Cuisine Italian-Inspired, Comfort Food
Servings 4
Calories 360 kcal

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
Keyword creamy pumpkin curry, Pumpkin Butter Chicken