Pumpkin Butter Chicken Curry – Dry spice version
A healthier version of butter chicken, with the addition of a fall favourite – Pumpkin!
Ingredients
Marinade
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain greek yogurt
- ~2 lbs diced boneless skinless chicken thighs or breasts
Sauce
- 2 +1 tbsp butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/2 tsp each cinnamon turmeric, and cardamon
- 1/4 tsp cayenne pepper
- 1 tbsp garam masala
- 1/2 tsp salt
- 3 tbsp ground cashews or almonds optional
- 1 cup pumpkin puree
- 2 tbsp mango chutney
- 156 ml tomato paste one small can
- 1/2 cup coffee cream 18% mf
Cilantro, for serving
Instructions
- Mix together marinade and place in a bowl for at least 15 minutes. For best results do the night before, cover and refrigerate overnight.
- While chicken is marinating, chop the onion and fry with 2 tbsp butter over medium heat for 3 minutes, before adding the garlic, ginger, and spices and cooking for 1 minute. Transfer onion mixture to slow cooker, add remaining ingredients EXCEPT cream, and stir to combine.
- Fry chicken for 3 minutes over high heat in the same pan as you cooked the onion, and then add to the slow cooker. Cook on low for 4-6 hours or high for 2-3. Check at the halfway mark and add 1/4 cup of water if getting too dry.
- Turn off the heat once the chicken is cooked and remove insert from cooker. Stir in ½ cup of cream and serve with rice, naan and cilantro, if desired.