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Pumpkin Butter Chicken Curry | Murgh Makhani

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful and creamy curry combining pumpkin and spices with tender chicken, perfect for a cozy meal.

Ingredients

Protein

  • 2 lbs Chicken Thighs (Cubbed)

Dairy

  • 5.30 oz Greek Yogurt
  • 14 oz coconut milk (I used 1 can)

Spices & Condiments

  • 1 Tbsp fresh ginger (Grated)
  • 4 Garlic Cloves Minced garlic
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 2 Tbsp butter (I used Coconut Oil)

Vegetables

  • 1 sweet onion Chopped onion
  • 2 Tbsp Ghee (I used Coconut Oil)
  • 1 1/2 Tbsp fresh ginger (Grated)
  • 4 Garlic Cloves Minced garlic
  • 2 Tbsp tomato paste
  • 2 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 8.54 oz pumpkin purée
  • 1 Tbsp light brown sugar

Instructions 

  • Marinate chicken in yogurt, ginger, garlic, spices, and salt; refrigerate.
  • Cook chicken in coconut oil until golden, then set aside.
  • Sauté onions in the same pan until soft.
  • Add ginger, garlic, tomato paste, spices, and salt; cook until fragrant.
  • Stir in coconut milk, pumpkin purée, and sugar; simmer. Return chicken and cook for 10 minutes.

Notes

Serve over rice and garnish with fresh herbs for added flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: chicken, Curry, pumpkin