Pumpkin Butter Chicken
Ingredients
- 500 grams 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
- 1/2 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 knob fresh ginger grated
- 2 TBSP tomato paste
- 400 mls pure cream or coconut cream
- 500 mls passata or 1x400g tin diced tomatoes
- 125 mls bone broth or water
- 1.5 cups raw medium butternut pumpkin chopped into small cubes, about 1/2 medium pumpkin
- salt and pepper to taste
Instructions
Oven Method
- Preheat oven to 130°C (fan forced).
- Heat ghee in a stovetop-safe oven dish or large pot over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Stir in the grated ginger, garam masala, coriander, paprika, cumin, turmeric, cinnamon, and tomato paste. Cook for 30 seconds to release flavour.
- Add the passata (or diced tomatoes), cream, pumpkin, and bone broth. Stir to combine, then nestle in the whole chicken thighs.
- Cover with a lid and transfer to the oven. Cook for 2.5 hours until the chicken is tender and pulls apart easily.
- Shred the chicken into the sauce, season to taste, and serve.
Slow Cooker Method:
- In a pan, heat ghee and sauté the onion and garlic until soft.
- Add ginger, spices, and tomato paste. Cook for 30 seconds to bloom the spices.
- Transfer mixture to the slow cooker. Add chicken thighs, passata (or tomatoes), cream, pumpkin, and bone broth.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred chicken into the sauce and season to taste before serving.
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