Recipes, Wellness

Indian Butter Chicken with Pumpkin

Pumpkin Butter Chicken Recipe


Last fall, I was looking for a way to break up my typical chicken routine…and you know, during the fall, pumpkin everything is all the rage. Buuut pumpkin chicken sounds kind of strange, right? I saw a few packets of different types of Indian seasonings to use with a tomato sauce, and decided to do some experimenting. And you know what? It turned out to be pretty great!


I’m not usually one to eat spicy things, but this Indian butter chicken with pumpkin has just the right amount of heat. Plus, the pumpkin and coconut make it just thick and creamy enough to feel like the sauce has real substance, which is totally comforting on cool fall nights or rainy spring days.


This is one of those “set it and forget it” types of meals – so bring out the crockpot and give it a go!




*The Chicken Tikka Masala seasoning mix can also be used here – both are great. If you have an extensive seasoning cabinet and like to make your own mixes, go for it! I just personally get turned off when I see a recipe that requires 1/4 tsp of a million different spices (i.e. I won’t even try it because I don’t want to spend $100 on spices I’ll use infrequently). Keeping things as simple as possible over here!



  • Pour all the liquids – baby food, coconut milk, tomato sauce – into your crockpot
  • Mix in your seasoning packet
  • Place chicken breasts in the crockpot, fully covered by the sauce mixture
  • Set to 4 hours, and sit back and relax!


When the chicken is done, I usually shred it in the sauce right away. However, if you want it chunky, you could always cube it before throwing it in the crockpot. That way, it’ll come out more like a stew. I also like to eat the chicken + sauce over white rice (for the carbs) to make it more of a meal.


This recipe makes 56 ounces of sauce. The macros for each ounce of sauce are 2 carbs / .4 fat / 0 protein. So, what’s great is that you can figure out exactly how much to eat based on your macronutrient needs per meal. Even though the sauce and the chicken are all cooked and stored together, I also try to measure out the chicken first – roughly 3.5 oz of chicken – then top with 7-8 ounces of sauce. I feel like measuring that way is a bit more accurate!

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