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Pumpkin Butter Chicken

Pumpkin Butter Chicken
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Pumpkin Butter Chicken is a comforting and flavorful dish that puts a healthy twist on traditional butter chicken. Made with tender marinated chicken simmered in a creamy pumpkin sauce, this recipe is perfect for cozy family dinners or meal prep. The rich flavors of garlic, ginger, and spices blend perfectly with the natural sweetness of pumpkin puree, creating a hearty dish that’s both nutritious and satisfying. Serve it over rice or cauliflower rice for a complete meal, or alongside gluten-free naan to soak up every last drop of the delicious sauce.

Ingredients

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  • 1/2 cup yogurt (dairy-free option available)
  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 225 g pumpkin puree
  • 14 oz can unsweetened full-fat coconut milk
  • 1 tablespoon minced or grated ginger
  • 1 tablespoon minced or grated garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons coconut oil
  • 1 white or yellow onion, chopped
  • 2 tablespoons butter or non-dairy butter
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin

Instructions

  1. In a mixing bowl, combine yogurt, ginger, garlic, spices, and salt to make the marinade. Add chicken pieces and coat well. Marinate for at least 30 minutes.
  2. Heat coconut oil in a skillet over medium heat. Brown the marinated chicken in batches for about 3 minutes per side. Remove from the pan.
  3. Sauté onions in the same pan until soft. Add more ginger and garlic along with tomato paste and spices; cook for another 2-3 minutes.
  4. Stir in coconut milk and pumpkin puree; simmer for about 10 minutes until thickened.
  5. Return the chicken to the skillet; simmer for an additional 8-10 minutes until fully cooked.

Nutrition

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