If fall had a flavor, I’m convinced it would taste like this Butter Chicken Pumpkin Curry. Creamy, comforting, and kissed with warm spices, it’s the kind of meal that makes your kitchen smell like pure happiness on a chilly evening. Think of it as butter chicken’s autumn-loving cousin—the one who shows up with a pumpkin pie and a cozy sweater.
As a Texas girl who thrives on big flavors (and yes, big pots of curry simmering away while my three kids circle the kitchen asking “Is it ready yet?”), this dish checks every box: easy, hearty, and wholesome.
Table of Contents
Why You’ll Love This Butter Chicken Pumpkin Curry
- Lighter twist – Pumpkin puree replaces heavy cream, giving you richness without the guilt.
- Family-approved – My kids devoured it over fluffy rice, and even my picky eater went back for seconds.
- Perfect for fall – Pumpkin adds that seasonal coziness you just can’t get from takeout.
- Make-ahead friendly – The flavors only get better the next day.
What Does Butter Chicken Pumpkin Curry Taste Like?
Imagine the silky, spiced sauce of classic butter chicken—but with a velvety pumpkin base that adds a subtle sweetness and depth. It’s creamy without being heavy, warming without being overly spicy. The coconut milk and spices balance beautifully, making every bite comforting and slightly exotic.
Ingredients You’ll Need for Butter Chicken Pumpkin Curry
When it comes to making the perfect Butter Chicken Pumpkin Curry, the magic really lies in the ingredients. Each one plays a special role in building that creamy, cozy flavor we all crave when fall rolls around. Think of this list as your road map to the perfect autumn-inspired dinner.
For the Marinade:
- Plain Yogurt (½ cup): Yogurt is the base of our marinade and tenderizes the chicken beautifully. I usually go for coconut yogurt since I keep things mostly dairy-free, but plain Greek yogurt works just as well. It helps the spices cling to every piece of chicken.
- Fresh Ginger (1 Tbsp, minced): Don’t skip this—it adds that warm, slightly spicy kick that makes curries so flavorful.
- Garlic (1 Tbsp, minced): Garlic gives depth to the marinade and balances the richness of the sauce.
- Spices (garam masala, turmeric, chili powder, and salt): This is your flavor backbone. The garam masala and turmeric add warmth and color, while the chili powder adds a gentle heat. Salt ties everything together.
- Chicken Thighs (2 lbs, cut into bite-sized chunks): I’m team thigh all the way for curries—they stay juicy and soak up the flavors so well. But if you prefer leaner meat, chicken breast works too.
For the Curry Sauce:
- Coconut Oil (2 Tbsp): This is your starter fat for cooking. It adds a hint of sweetness that plays beautifully with the pumpkin.
- Onion (1 large, chopped): Slowly cooked onions add natural sweetness and body to the curry base.
- Butter or Ghee (2 Tbsp): For that classic buttery flavor in butter chicken! If you’re keeping it dairy-free, swap in coconut oil.
- Ginger & Garlic (again, fresh is best): Reinforcing these flavors in the sauce layers in even more aroma and taste.
- Tomato Paste (2 Tbsp): This gives the curry a tangy depth and balances the sweetness of the pumpkin.
- Spices (garam masala, curry powder, coriander, cumin, salt): These ground spices bloom in the hot pan and create that hypnotic, fragrant curry base we all know and love.
- Coconut Milk (1 can, full fat): This gives us creamy, luscious texture without using heavy cream. Bonus: it keeps the recipe lighter!
- Pumpkin Puree (1 cup): The star of the show. Pumpkin brings velvety smoothness and a slightly earthy sweetness that makes this dish perfect for cozy nights.
👉 Serve this Butter Chicken Pumpkin Curry with rice, cauliflower rice, or naan. And if you’re looking for another chicken dinner that’s equally comforting but with a different twist, you might love my Creamy Garlic Mushroom Spinach Chicken—it’s another family favorite that feels indulgent but is surprisingly wholesome.
How to Make Butter Chicken Pumpkin Curry
One of the best things about making Butter Chicken Pumpkin Curry is how approachable it is—even if curries usually intimidate you, this recipe is straightforward and forgiving. I’ll walk you through each step so you feel confident from the first chop of onion to the final sprinkle of cilantro.
Step 1: Marinate the Chicken
- In a medium-sized bowl, add your yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt.
- Whisk everything together until you’ve got a smooth, golden marinade.
- Stir in your bite-sized chicken pieces until each chunk is fully coated.
- Cover the bowl and let the chicken rest for at least 30 minutes—but if you’ve got the time, an overnight marinade will give you the most flavorful, tender chicken.
💡 Tip: This is the perfect step to prep in the morning if you know you’ll want a quick dinner later.
Step 2: Brown the Chicken
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
- Once the oil is shimmering, add the marinated chicken in batches.
- Sear each piece for about 3 minutes per side, just until golden. Don’t worry if it’s not cooked through yet—it will finish cooking in the sauce.
- Transfer the browned chicken to a plate and set aside.
👩🍳 Personal note: My kids usually wander in at this point because the smell is irresistible—honestly, it’s worth making this dish just for that golden, spiced aroma!
Step 3: Build the Flavor Base
- In the same skillet (no need to clean it—you want those flavorful browned bits!), add the butter or ghee.
- Toss in the chopped onion and sauté until soft and lightly golden, about 5–7 minutes.
- Stir in your ginger, garlic, and tomato paste, cooking for another 2–3 minutes until fragrant.
- Sprinkle in the ground spices—garam masala, curry powder, coriander, cumin, and salt—and let them bloom in the heat for about 1 minute. This quick step releases their oils and intensifies the flavor of your curry.
Step 4: Create the Creamy Pumpkin Sauce
- Pour in the coconut milk and pumpkin puree, stirring until everything is fully combined into a smooth, orange-gold sauce.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally. The sauce should thicken slightly and develop that signature silky texture.
👉 If you’re a fan of creamy, hearty sauces, you might also love my Creamy Crack Chicken Soup—it’s rich, cozy, and another weeknight favorite in my house.
Step 5: Simmer the Chicken in the Curry
- Return the browned chicken (and any juices from the plate) back into the skillet.
- Stir to coat the chicken pieces in the luscious pumpkin sauce.
- Let it simmer gently for 8–10 minutes, or until the chicken is fully cooked and the sauce is bubbling away.
Step 6: Taste, Adjust, and Serve
- Taste the curry and add a little extra salt if needed.
- Finish by garnishing with fresh cilantro for a bright, herby contrast.
- Serve your Butter Chicken Pumpkin Curry over fluffy rice, with cauliflower rice for a lighter option, or alongside warm, pillowy naan for scooping.
💡 Pro tip: The sauce gets even better the next day. I often make a double batch just so we can enjoy leftovers for lunch—it reheats like a dream.
Final Thoughts on Cooking Butter Chicken Pumpkin Curry
Cooking this dish isn’t about perfection—it’s about layering flavors and letting the pumpkin and spices shine. The whole process takes just over an hour, but it feels like something you’d order at a cozy Indian restaurant on a crisp fall evening. Trust me, once you’ve made this Butter Chicken Pumpkin Curry once, it’ll become a seasonal staple.
Tips and Tricks for Perfect Butter Chicken Pumpkin Curry
- Marinate longer = deeper flavor. If you’ve got the time, overnight marinating works wonders.
- Don’t overcrowd the pan. Brown the chicken in batches for that golden, flavorful crust.
- Swap wisely. Chicken breast works fine, but thighs stay juicier.
- Make it ahead. Curry tastes even better the next day—leftovers are basically a gift.
- Want it spicier? Add a pinch of cayenne or red chili flakes.
Storage for Butter Chicken Pumpkin Curry
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat gently with a splash of coconut milk or broth.
FAQs
Can I make this vegetarian?
Yes! Swap chicken for chickpeas or tofu—it still tastes amazing.
What’s the best side?
Rice is classic, but my kids love dipping warm naan into the sauce.
Can I use fresh pumpkin?
Absolutely. Roast and puree it first for the creamiest texture.
Conclusion
This Butter Chicken Pumpkin Curry is the definition of cozy fall comfort food—creamy, spiced, and just the right amount of pumpkin-y. It’s one of those meals that feels restaurant-fancy but comes together easily in your own kitchen. Try it once, and I promise it’ll sneak its way into your regular rotation.
And if you’re as chicken-obsessed as my household, don’t miss my other favorites like Jalapeño Peach Chicken or Crispy Garlic Butter Chicken.
So go ahead, grab that can of pumpkin sitting in your pantry and let’s turn it into something magical tonight. 🍴
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Butter Chicken Pumpkin Curry: Healthy Twist on a Classic Favorite
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Cooking
- Cuisine: Indian-Inspired
Description
This hearty pumpkin curry is an autumnal twist on a classic butter chicken. Pumpkin puree replaces heavy cream for a lighter, healthier, but just as hearty curry. Diced chicken pieces marinate in a spiced yogurt marinade before browned and then cooked fully in a thick and warming sauce.
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
- 2 tablespoons coconut oil
- 1 white or yellow onion, chopped
- 2 tablespoons butter or ghee (non-dairy butter or more coconut oil if needed)
- 1 1/2 tablespoon 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 + more to taste
- 1 (14 oz) can unsweetened full-fat coconut milk
- 1 cup (225 g) pumpkin puree
Instructions
1. In a medium-sized bowl, add the marinade ingredients: yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt.
2. Mix together until fully combined and then stir in the chicken pieces until coated in the yogurt blend.
3. Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
4. Heat the coconut oil in a large skillet over medium heat. When hot, add the chicken pieces and fry until browned on all sides, about 3 minutes. Fry in batches if needed to avoid overcrowding. Remove and set aside.
5. Add the butter or ghee (or coconut oil) to the same skillet. When hot, add the chopped onions and fry until soft, about 5–7 minutes.
6. Add the ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Sauté for another 2–3 minutes.
7. Add the coconut milk and pumpkin puree. Stir to form a thick, mostly smooth sauce and let simmer for 10 minutes to thicken.
8. Return the browned chicken to the skillet. Stir and simmer for another 8–10 minutes until chicken is fully cooked and the sauce is bubbly.
9. Taste and season with more salt if needed. Serve over rice or cauliflower rice, topped with fresh cilantro and gluten-free naan if desired.
Notes
This curry can be made ahead and stored in the fridge for up to 4 days. It also freezes well. For a spicier version, add a pinch of cayenne pepper. Use dairy-free substitutes to keep it completely dairy-free. Pairs wonderfully with jasmine rice or warm naan.
