Description
This Pumpkin Butter Chicken is a creamy, flavorful curry that combines tender marinated chicken with a rich pumpkin and coconut milk sauce infused with warm spices. Perfectly spiced with garam masala, turmeric, and curry powder, it offers a comforting, autumn-inspired twist on classic Indian butter chicken, suitable for those seeking a dairy-free option by using coconut yogurt and oil.
Ingredients
Marinade
- 1/2 cup yogurt (dairy-free coconut yogurt or any plain yogurt)
- 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 pounds boneless, skinless chicken thighs, cut into bite-sized chunks (can substitute with chicken breast)
Curry Sauce
- 2 tablespoons coconut oil
- 1 white or yellow onion, chopped
- 2 tablespoons butter or ghee (non-dairy butter or more coconut oil as needed)
- 1 1/2 tablespoons minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt, plus more to taste
- 1 (14 oz) can unsweetened full-fat coconut milk
- 1 cup (225 g) pumpkin puree
Instructions
- Prepare the Marinade: In a medium bowl, combine the yogurt, minced ginger, garlic, garam masala, turmeric, chili powder, and salt. Mix until fully blended, then stir in the chicken pieces ensuring they are thoroughly coated with the marinade.
- Marinate the Chicken: Cover the bowl with the marinated chicken and let it rest for at least 30 minutes, or refrigerate up to 24 hours for deeper flavor absorption.
- Brown the Chicken: Heat the coconut oil in a large skillet over medium heat. Add the marinated chicken pieces in batches to avoid overcrowding, frying them until all sides are nicely browned, about 3 minutes per batch. Remove the browned chicken from the skillet and set aside; it will cook fully in the sauce later.
- Sauté Onions: Using the same skillet, add butter, ghee, or coconut oil. Once hot, add the chopped onions and cook until soft and translucent, about 5 to 7 minutes.
- Add Aromatics and Spices: Stir in the minced ginger, garlic, tomato paste, garam masala, curry powder, ground coriander, cumin, and salt. Sauté the mixture for an additional 2 to 3 minutes to release the spices’ aromas.
- Incorporate Coconut Milk and Pumpkin: Pour in the coconut milk and add the pumpkin puree. Stir until the sauce is thick and mostly smooth, then let it simmer gently for 10 minutes, allowing the sauce to thicken slightly.
- Simmer Chicken in Sauce: Return the browned chicken pieces to the skillet. Stir to coat the chicken with the sauce and simmer uncovered for another 8 to 10 minutes, or until the chicken is fully cooked through and the sauce is bubbly.
- Final Seasoning and Serving: Taste the curry and adjust seasoning with additional salt as needed. Garnish with fresh cilantro and serve hot over rice or cauliflower rice, accompanied by gluten-free naan if desired.
Notes
- For a dairy-free version, use coconut yogurt and non-dairy butter or additional coconut oil.
- Chicken thighs are preferred for moisture, but chicken breast can be used if desired.
- Marinating the chicken overnight enhances the flavors but is optional.
- Adjust chili powder to control spice level based on preference.
- Serve with rice or cauliflower rice and gluten-free naan for a complete meal.
