Pumpkin Butter Chicken Curry | Murgh Makhani

Get ready to spice up your fall feasts with this dreamy Pumpkin Butter Chicken Curry "Murgh Makhani"! This dish is a cozy hug in a bowl, blending the rich flavors of tender chicken with creamy pumpkin goodness. Perfect for those chilly nights when you want something warm and comforting! Who’s ready for a taste of autumn magic?

Prep Time 10

Bake / Cook Time 30

Total Time 40

Equipment

Spatula

Eco-Chop

Mini Herb Chopper

Ingredients

CURRY MARINADE

▢ 2 Lbs (910 g) Chicken Thighs (Cubbed)
▢ 5.30 oz (150 g) Greek Yogurt
▢ 1 Tbsp (7 g) fresh ginger (Grated)
▢ 4 Garlic Cloves (Minced)
▢ 2 tsp (5 g) garam masala
▢ 1 tsp (2 g) ground turmeric
▢ 1 tsp (2 g) chili powder
▢ 1 tsp (6 g) sea salt

Instructions

CURRY MARINADE PREPARATION

In a large Ziploc Bag, add the Greek yogurt, grated ginger, minced garlic, garam masala, ground turmeric, chili powder and sea salt. Mix together until combined, then add the chicken pieces ; close the Ziploc bag. Mix well until the chicken is coated. Refrigerate while preparing the rest of the recipe. NOTE 1: I like to prepare the marinade a few hours prior cooking to get more flavors. NOTE 2: You can keep the chicken refrigerated up to 24 hours.
2 Lbs Chicken Thighs, 5.30 oz Greek Yogurt, 1 Tbsp fresh ginger, 4 Garlic Cloves, 2 tsp garam masala, 1 tsp ground turmeric, 1 tsp chili powder, 1 tsp sea salt

CHICKEN PREPARATION

In a large frying pan, heat the coconut oil over medium heat. When hot, remove the Ziploc bag from the refrigerator and carefully add the chicken to the pan. Fry the chicken on both sides until golden-brown, about 10 minutes. When ready, set aside on a plate while preparing the sauce.
2 Tbsp butter

BUTTER CHICKEN SAUCE PREPARATION

In the same pan, add the coconut oil. Add the chopped onions and sauté until soft, about 5 minutes.
2 Tbsp Ghee, 1 sweet onion
Add the grated ginger, minced garlic, tomato paste, garam masala, curry powder, ground coriander, ground cumin and sea salt. Sauté until fragrant, about 2 minutes.
1 1/2 Tbsp fresh ginger, 4 Garlic Cloves, 2 Tbsp tomato paste, 1 Tbsp garam masala, 2 tsp curry powder, 1 tsp ground coriander, 1 tsp Ground Cumin, 1 tsp sea salt
Add the coconut milk, pumpkin purée and the light brown sugar to your pan. Stir until the sauce is slightly thick, about 3 minutes.
14 oz coconut milk, 8.54 oz pumpkin purée, 1 Tbsp light brown sugar
Return the chicken to the pan, stir and let the curry simmer on medium low for about 10 minutes.
Once your Pumpkin Butter Chicken Curry | Murgh Makhani is ready, taste and season to taste. Top with fresh herbs and serve over rice. Enjoy! Autumn Leaves & Pumpkins Please!

Keyword autumn cooking, bon cook, easy chicken recipe, guy demarle, Murgh Makhani, pumpkin butter chicken, pumpkin Murgh Makhani, Pumpkin Purée, pumpkin spice

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com