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?
Equipment
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
BUTTER CHICKEN CURRY
- 2 Tbsp (28 g) butter (I used Coconut Oil)
- 1 sweet onion (Chopped)
- 2 Tbsp (30 g) Ghee (I used Coconut Oil)
- 1 1/2 Tbsp (10.5 g) fresh ginger (Grated)
- 4 Garlic Cloves (Minced)
- 2 Tbsp (32 g) tomato paste
- 1 Tbsp (6 g) garam masala
- 2 tsp (4 g) curry powder
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) Ground Cumin
- 1 tsp sea salt
- 14 oz (397 g) coconut milk (I used 1 can)
- 8.54 oz (242 g) pumpkin purée
- 1 Tbsp (12 g) light brown sugar
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!
Video
Special Notes
Nutrition
Nutrition Facts
Pumpkin Butter Chicken Curry | Murgh Makhani
Amount Per Serving
Calories 618
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 25g156%
Trans Fat 0.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 172mg57%
Sodium 997mg43%
Potassium 761mg22%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 8g9%
Protein 30g60%
Vitamin A 6707IU134%
Vitamin C 8mg10%
Calcium 97mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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