Pumpkin Butter Chicken
Butter chicken is a delicious and mild curry that can be enjoyed by the whole family. The combination of flavours from the spices, rich and creamy tomato-based sauce, and chicken make it such a satisfying and comforting meal. The use of chicken mince here ensures a cost-effective recipe, with spices that are hopefully already in your pantry, or that you will continue to use again and again.
Ingredients
- 700 grams chicken mince
- 3 cups tomato passata
- 1 cup raw grated pumpkin
- 3/4 cup pure cream
- 50 g butter
- 4 cloves garlic
- 1 brown onion
- 4 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp fennel
- 1/2 tsp ground cinnamon
- 1 knob fresh ginger
- 4 TBSP olive oil
- salt and pepper to taste
Instructions
- Take out a blender or food processor and add in the roughly chopped onion, garlic, peeled ginger, grated pumpkin, 1 cup of tomato passata, the garam masala, sweet paprika, turmeric, cumin, coriander, fennel, cinnamon and olive oil. Blend until smooth
- Preheat a large frying pan over a medium heat with the extra olive oil and once hot, add in the paste. Cook for 7 minutes, stirring regularly so that the spices don't burn
- Add in the extra tomato paste and stir well. Add in the chicken mince and cook for a further 5-10 minutes until the chicken is cooked
- Pour in the cream and cubed butter and mix in well
- Season with salt and pepper to taste
Notes
To serve:
* 2 cups uncooked rice
* Cooked in 3 cups of water or bone broth via the absorption method
* You can also top with some greek yoghurt to serve
* For puree option - add some of the butter chicken to a hand mixer and puree until smooth. You can add a splash of water or bone broth to thin more if required
Able to be frozen: yes Tried this recipe?Let us know how it was!