Butter Chicken Curry


50g ghee/butter
2 medium onions diced
1 tsp ginger minced/diced
8 cloves garlic
1 tbsp of Butter Chicken Curry Masala - we use Mudgereeba Spices & Curry Blends or you could make your own
1kg Chicken thigh fillets cut small

300ml full cream sour cream
400ml coconut cream
100g tomato paste
1 tsp salt
1-2 cups of peeled and chopped pumpkin
White basmati rice
Coriander to garnish


- Heat up your 4 or 7 litre saucepan on medium high heat.
- Add in your ghee or butter and heat for a few minutes.
- Add the onion, ginger and garlic, sauté until translucent, being careful not to crisp or burn.
- Lower the heat, add the spice blend to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the remaining ingredients.
- Bring to the boil, then pop the lid on with the valve open. Once you hear the whistle close the valve and turn down to low. Cook simmering until the meat and pumpkin is tender and the liquid has reduced. You may need to open the lid towards the end to allow the liquid to reduce further and the curry to thicken.
- Serve with rice, naan bread, yoghurt and chutney. Garnish with chopped coriander.