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Butter Chicken Pumpkin Curry

This Butter Chicken Pumpkin Curry is creamy, comforting, and full of rich fall flavor. Tender marinated chicken is simmered in a silky pumpkin curry sauce made with tomato, garlic, butter, warm spices, and heavy cream. Perfect for anyone who loves to cook with pumpkin, this dish is ideal for cozy dinners, fall gatherings, and hearty autumn savory recipes.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time: 20 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 1 lb 450g boneless chicken breast or thighs, cubed
  • ½ cup yogurt
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp paprika or chili powder
  • 1 tsp salt
  • For the Curry Sauce:
  • 2 tbsp butter
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 can 14 oz tomato sauce
  • 1 cup pumpkin purée
  • 1 cup heavy cream
  • 1 tsp curry powder
  • 1 ½ tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Marinate the Chicken
  2. Mix yogurt, turmeric, cumin, garam masala, paprika, and salt.
  3. Add the chicken and coat well.
  4. Cover and refrigerate for at least 30 minutes.
  5. Sear the Chicken
  6. Melt 1 tbsp butter in a pan over medium heat.
  7. Add the marinated chicken and cook until browned.
  8. Remove and set aside.
  9. Make the Curry Base
  10. Add the remaining 1 tbsp butter to the same pan.
  11. Sauté the onions until golden.
  12. Add garlic and ginger; cook until fragrant.
  13. Pour in tomato sauce and simmer 5–7 minutes.
  14. Add Pumpkin & Spices
  15. Stir in the pumpkin purée.
  16. Add heavy cream and mix well.
  17. Add curry powder, garam masala, coriander, cinnamon, and smoked paprika.
  18. Simmer 5 minutes.
  19. Finish the Curry
  20. Add the chicken back to the sauce.
  21. Cover and simmer 10–15 minutes, or until chicken is fully cooked.
  22. Taste and adjust seasoning.
  23. Garnish with cilantro and serve warm.

Notes

Marinade overnight for deeper flavor.
Use chicken thighs for a juicier and richer result.
For a smoother sauce, blend the curry base before adding chicken.
Swap heavy cream with coconut milk for a dairy-free version.
Add veggies like cauliflower, spinach, or chickpeas to extend the dish.
Serve with rice, naan, roti, or roasted pumpkin cauliflower for a full fall meal.