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Creamy Pumpkin Butter Chicken with rice on white counter

Pumpkin Butter Chicken Recipe

This Pumpkin Butter Chicken recipe blends the rich creaminess of traditional butter chicken with the cozy, earthy sweetness of pumpkin puree. Each bite bursts with warm spices and velvety texture, creating the ultimate fall comfort food that’s quick, hearty, and unforgettable.
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Course: Dinner, Main Course
Cuisine: Fall-Inspired, Indian Fusion
Prep Time: 15 minutes
Cook Time: 35 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 420kcal
Cost: $16

Equipment

  • Large Dutch oven or deep skillet For searing chicken and simmering sauce
  • Mixing bowl To marinate chicken
  • Wooden spoon or spatula For stirring sauce
  • Chef’s knife For dicing onion and cutting chicken
  • Microplane or grater For grating fresh ginger
  • Measuring cups/spoons For accurate spice and liquid measurements
  • Tongs For flipping chicken pieces

Ingredients

For the Chicken Marinade

  • 1.5 lbs boneless skinless chicken thighs or breasts cut into bite-sized pieces
  • 0.5 cup plain yogurt or coconut yogurt for dairy-free
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon garam masala
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt

For the Pumpkin Butter Sauce

  • 2 tablespoon butter or ghee use coconut oil for dairy-free
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon chili powder adjust to taste
  • 0.25 teaspoon cinnamon
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup tomato sauce or crushed tomatoes
  • 1 cup heavy cream or coconut milk for dairy-free
  • 1 tablespoon honey or maple syrup
  • salt to taste
  • fresh cilantro for garnish

Instructions

  • Marinate chicken with yogurt, spices, and lemon juice; refrigerate at least 30 minutes.
  • Sear chicken in a hot skillet until golden brown; set aside.
  • Sauté onion, garlic, and ginger until soft and fragrant.
  • Add spices and toast 30 seconds to release flavor.
  • Stir in pumpkin puree and tomato sauce; simmer for 5 minutes.
  • Stir in cream and sweetener, season with salt, then add chicken back to the sauce.
  • Cover and simmer gently for 12–15 minutes until chicken is tender.
  • Garnish with cilantro and serve hot with rice or naan.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 420kcal | Carbohydrates: 18g | Protein: 32g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 135mg | Sodium: 780mg | Potassium: 720mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9500IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 2.2mg