This Butter Chicken Pumpkin Curry is a warm hug in a bowl! Imagine tender chicken pieces cooked in a creamy, spiced pumpkin sauce that’s rich and satisfying.
It’s perfect for chilly evenings! I love to serve mine over fluffy rice, and the colors are just so inviting. Plus, who doesn’t love a little pumpkin in their life? 🎃
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juicy texture. If you’re looking for a lighter option, skinless chicken breasts work well. Alternatively, you can substitute with tofu or chickpeas for a vegetarian option.
Pumpkin Puree: Canned pumpkin puree is convenient and works perfectly. If you prefer fresh, roast and blend your own pumpkin. Butternut or acorn squash puree can also be great substitutes!
Cream: Heavy cream adds richness, but feel free to use coconut milk for a dairy-free twist. Greek yogurt can also provide creaminess and a tangy note without the heaviness.
Spices: Garam masala is key to the dish’s flavor. If you don’t have it, a mix of cumin, coriander, and a pinch of cinnamon can be a nice substitute. Also, adjust chili powder based on your spice tolerance.
How Can I Ensure My Curry is Rich and Flavorful?
To achieve a well-rounded flavor, sauté your onions until golden brown—this builds a solid base. Don’t rush when adding the spices; let them toast for a couple of minutes to release their essential oils.
- Cook your pumpkin and tomato puree together long enough to blend flavors—around 5-7 minutes.
- If the sauce seems too thick, gradually add water or chicken broth until you reach your desired consistency.
- Finally, finish the dish with a squeeze of lemon juice; this brightens the flavors and balances the creaminess.
Butter Chicken Pumpkin Curry
Ingredients You’ll Need:
For the Chicken:
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1/2 cup plain yogurt (optional, for marinating)
For the Curry Sauce:
- 2 tbsp butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1 cup pumpkin puree (fresh or canned)
- 1 cup tomato puree
- 1/2 cup heavy cream or full-fat coconut milk
- 1 cup water or chicken broth (to adjust sauce consistency)
For the Spices:
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder or cayenne pepper (adjust to taste)
- 1 tsp cumin powder
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
For Garnish:
- Fresh cilantro (coriander leaves), chopped
- Juice of half a lemon
How Much Time Will You Need?
This Butter Chicken Pumpkin Curry takes about 15 minutes for prep and about 30-40 minutes for cooking. If you choose to marinate the chicken, plan for at least 30 minutes (or up to 2 hours) of marinating time. All together, you’ll have a comforting meal ready in about an hour!
Step-by-Step Instructions:
1. Optional Marinade:
In a bowl, combine chicken pieces with yogurt, 1 tsp garam masala, half the turmeric, salt, and half the chili powder. Mix well, cover, and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for best flavor.
2. Sauté the Aromatics:
Heat 1 tbsp of oil and 1 tbsp of butter in a large skillet or pan over medium heat. Add the finely chopped onions and cook until they’re soft and golden brown, about 8 minutes. This builds the flavor base for your curry.
3. Add Garlic and Ginger:
Stir in the minced garlic and grated ginger. Sauté them for another 1-2 minutes until fragrant. Be careful not to burn them!
4. Mix in the Pumpkin and Tomato:
Add the tomato puree and pumpkin puree to the pan. Include the remaining turmeric, ground coriander, cumin, paprika, chili powder, garam masala, salt, and black pepper. Cook while stirring for 5-7 minutes until the mixture thickens and the oil starts to separate from the sauce.
5. Cook the Chicken:
Add the marinated (or plain) chicken pieces to the pan. Stir to coat them in the sauce and cook for about 5 minutes, turning the chicken occasionally.
6. Simmer the Curry:
Pour in the water or chicken broth to adjust the consistency to your liking. Cover and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and tender.
7. Make it Creamy:
Stir in the heavy cream and any remaining butter, giving the curry a luxurious creaminess. Taste and adjust with more salt or chili if needed!
8. Add Freshness:
Finish the curry with a squeeze of fresh lemon juice to brighten up the flavors.
9. Garnish:
Garnish your delicious curry with freshly chopped cilantro.
10. Serve and Enjoy:
Serve hot with fluffy basmati rice or warm naan bread. Enjoy a bowl of this comforting, creamy Butter Chicken Pumpkin Curry!
This dish beautifully combines the rich flavors of butter chicken with the sweet earthiness of pumpkin, making it perfect for cozy gatherings or family dinners. Enjoy every bite!
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Can I Use Other Meats in This Curry?
Absolutely! While chicken is traditional, you can use turkey, lamb, or even shrimp. Just adjust the cooking time as needed—seafood cooks faster, while tougher cuts of meat might require longer simmering.
How Can I Make This Dish Vegetarian?
For a vegetarian version, substitute chicken with firm tofu or chickpeas. You can also add vegetables like bell peppers and spinach for extra nutrition. Just be sure to adjust cooking times—it won’t take as long for these ingredients to cook through!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight! To reheat, gently warm it on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed.
Can I Freeze This Curry?
Yes, you can freeze the Butter Chicken Pumpkin Curry! Allow it to cool completely, then transfer it to a freezer-safe container. It can last up to 3 months in the freezer. Thaw in the fridge overnight and reheat on the stove before serving.