Pumpkin Butter Chicken – Cozy Autumn Comfort in a Bowl

There’s something magical about the first cool nights of autumn—the air crisp, the leaves golden, and the craving for something warm and soul-soothing sneaks in. This Pumpkin Butter Chicken brings all the cozy comfort of a classic butter chicken but adds a fall-inspired twist that’s bound to make your kitchen smell incredible. The earthy sweetness of pumpkin purée pairs beautifully with rich tomato, velvety cream, and tender spiced chicken. It’s quick enough for a weeknight yet special enough for guests.

This recipe is for anyone who loves curry but wants to celebrate the harvest season in every bite. It’s deeply flavorful, creamy, and aromatic—every spoonful a balance of savory warmth and gentle sweetness. Whether you serve it over steaming jasmine rice or with fluffy naan, it’s the kind of dish that makes everyone come back for seconds.

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Ingredients:

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into cubes
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup tomato sauce
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 cup heavy cream or coconut cream
• 1/2 cup chicken broth
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan, for serving

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Instructions:

1. Sear the Chicken: In a large skillet, heat olive oil and butter over medium heat. Add chicken pieces and cook until lightly golden, about 5–6 minutes. Remove and set aside.
2. Sauté Aromatics: In the same pan, add onions and cook until soft and translucent. Stir in garlic and ginger, cooking another minute until fragrant.
3. Add Spices: Sprinkle in garam masala, curry powder, cumin, turmeric, cinnamon, and smoked paprika. Stir well to coat the onions in the aromatic spices.
4. Create the Sauce Base: Pour in the tomato sauce and pumpkin purée. Stir until smooth and slightly thickened.
5. Simmer the Chicken: Return the seared chicken to the pan. Add chicken broth and stir. Let everything simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken.
6. Add Cream: Reduce heat to low and slowly stir in the cream. Simmer for 5 more minutes until velvety.
7. Finish and Serve: Taste and adjust salt as needed. Garnish generously with chopped cilantro and serve over rice or with naan bread.

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Tips & Tricks:

• For a lighter version, use coconut milk instead of cream.
• If you like extra spice, add a pinch of cayenne or red chili flakes.
• The sauce thickens as it cools—add a splash of broth or cream before reheating.
• For extra flavor depth, marinate the chicken in yogurt and a bit of curry powder for 30 minutes before cooking.

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Variations:

• Vegetarian Option: Replace chicken with chickpeas or cubed tofu.
• Spicy Pumpkin Butter Chicken: Add 1 finely chopped green chili when sautéing the onions.
• Slow Cooker Method: Combine all ingredients (except cream) in a slow cooker. Cook on low for 6–7 hours, then stir in cream before serving.

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Serving Suggestions:

• Serve with steamed basmati or jasmine rice for a traditional pairing.
• Pair with warm, buttery naan or garlic flatbread to scoop up every bit of sauce.
• Add a side of roasted vegetables—carrots, cauliflower, or sweet potatoes—for a complete autumn feast.
• Garnish with fresh cilantro and a squeeze of lime for a burst of brightness.

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Storage Information:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave with a splash of broth.
• This dish freezes beautifully—store in freezer-safe containers for up to 3 months.

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FAQ:
Can I use canned pumpkin?
Yes! Just make sure it’s 100% pure pumpkin purée, not pumpkin pie filling.

Can I make it dairy-free?
Absolutely—swap the cream and butter for coconut milk and vegan butter or oil.

What kind of chicken works best?
Thighs are juicier and more flavorful, but breasts work well too for a leaner dish.

Can I use fresh pumpkin instead of purée?
Yes—roast peeled pumpkin cubes until soft, then blend until smooth before adding.

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History / Fun Facts:
Butter Chicken originated in Delhi, India, in the 1950s—born out of a clever way to use leftover tandoori chicken in a creamy tomato sauce. This pumpkin twist takes inspiration from that same comforting tradition but folds in the essence of autumn harvests. Pumpkin has been cherished across cultures as a symbol of abundance and warmth—so it’s only fitting that it finds a home in this rich, spiced curry.

From the first simmering swirl of cream to the final sprinkle of herbs, Pumpkin Butter Chicken embodies the best of two worlds—Indian spice and fall coziness. It’s a dish that feels like a hug from the inside out, perfect for crisp evenings and candlelit dinners.