Butter Chicken
Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get all those beautiful warming spices without it feeling “spicy”.
I love this for early eaters because the chicken becomes so soft it practically falls apart, and the thick sauce clings beautifully to rice or a preloaded spoon. It’s nourishing, freezer-friendly and makes the house smell amazing while it cooks. A proper family meal, just made baby-friendly.
This recipe has two methods – a slow cooker version or an oven version. I’m partial to using the oven, I think it just really brings out the flavours and gives the meal that delicious ‘jamminess’ as it reduces.
Age Appropriate:
Suitable from 6 months+, once your baby is developmentally ready for solids.
Notes for Serving BLW or Puree:
For baby-led weaning, serve shredded chicken with soft pumpkin pieces and thick sauce spooned on top. I like to mix the sauce through the rice to make the rice a bit less messy.
For puree, blend or mash the chicken and pumpkin with extra sauce or a little additional broth to reach your desired consistency.
Serving Suggestions:
Serve over steamed rice, quinoa or mashed sweet potato.
Pair with natural yoghurt to cool and balance the spices.
Add a side of steamed greens.
Use leftovers as a filling for wraps or spoon over baked potatoes.
Storage (Fridge and Freezer):
Store in an airtight container in the fridge for up to 3 days.
Freeze in portion-sized containers for up to 3 months.
Reheat gently on the stovetop or in the microwave until heated through. Stir well and ensure internal temperature reaches 74°C before serving.
Ingredients
500 g chicken thighs, whole, skin off, bone-in or boneless
1 tbsp ghee or butter*
1 small brown onion, finely chopped
4 cloves garlic, minced
1 tbsp garam masala
½ tsp ground coriander
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cinnamon
1 knob fresh ginger, grated
2 tbsp tomato paste
400 ml pure cream or coconut cream*
500 ml passata or 1 × 400 g tin diced tomatoes
125 ml Chicken Broth or water
1½ cups raw medium butternut pumpkin, chopped into small cubes
Salt and pepper to taste
Method
Oven Method
Preheat the oven to 130°C fan-forced.
Heat the ghee in a stovetop-safe oven dish or large pot over medium heat. Add the onion and garlic and sauté until soft and fragrant.
Stir in the ginger, garam masala, ground coriander, paprika, cumin, turmeric, cinnamon and tomato paste. Cook for about 30 seconds to release the flavours.
Add the passata or diced tomatoes, cream, pumpkin and chicken broth. Stir to combine, then nestle in the whole chicken thighs.
Cover with a lid and transfer to the oven. Cook for 2½ hours, or until the chicken is very tender and pulls apart easily.
Remove the chicken, shred it with two forks and return it to the sauce. Season to taste and serve.
Slow Cooker Method
Heat the ghee in a pan and sauté the onion and garlic until soft.
Add the ginger, spices and tomato paste and cook for 30 seconds.
Transfer the mixture to a slow cooker. Add the chicken thighs, passata or tomatoes, cream, pumpkin and chicken broth.
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender.
Shred the chicken into the sauce, season to taste and serve.
Ingredient Swaps
Chicken thighs can be replaced with chicken breast, though thighs stay more tender.
Pure cream can be swapped for coconut cream for a dairy-free option. Butter or ghee can be swapped for coconut oil or olive oil.
Butternut pumpkin can be replaced with sweet potato or carrot.
If you don’t have passata, use an extra tin of diced tomatoes blended smooth.
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