Description
This Creamy Butternut Squash Butter Chicken is a comforting, flavorful dish combining tender chicken with sweet butternut squash in a rich, spiced coconut milk sauce. Perfect for a cozy dinner, it features warming Indian spices and a creamy texture that pairs beautifully with rice and naan.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
- 1/4 cup plain Greek yogurt
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 to 1 teaspoon cayenne pepper, to taste
- 1 teaspoon kosher salt
Butter Chicken Sauce
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter, divided
- 1 large yellow onion, chopped
- 2 cups cubed butternut squash
- 6 cloves garlic, chopped
- 2 tablespoons fresh grated ginger
- 1 to 2 teaspoons chili flakes, to taste
- 1 tablespoon tomato paste
- 1 cup water
- 1 (14 ounce) can full-fat coconut milk
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 to 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
Garnish
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- Marinate the Chicken: In a bowl, toss together the chicken pieces, Greek yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 teaspoon kosher salt. Let the mixture sit for 5 to 10 minutes to allow the chicken to absorb the spices.
- Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear until browned on both sides, about 2 minutes per side. Add 2 tablespoons of butter to the skillet and toss to coat the chicken. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Vegetables and Spices: In the same skillet, add the chopped onion and cubed butternut squash. Toss with the remaining butter in the skillet and cook for 5 minutes until they start to soften. Add the garlic, grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, cayenne pepper, and chili flakes. Season with salt and black pepper. Cook this mixture for about 5 minutes until fragrant. Add the tomato paste and cook for another 3 to 4 minutes to deepen the flavors.
- Simmer the Sauce: Reduce the heat to low. Pour in 1 cup of water and the full can of coconut milk. Stir everything together and bring the sauce to a gentle simmer. Let it cook for about 5 minutes until the sauce thickens slightly. If the sauce becomes too thick, add 1/2 to 1 cup of additional coconut milk to reach your desired consistency.
- Finish Cooking the Chicken: Return the seared chicken along with any accumulated juices to the skillet. Cook everything together, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through, about 10 minutes. Remove from heat and stir in the fresh chopped cilantro. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the creamy butter chicken and squash mixture over cooked rice with fresh naan bread on the side. Enjoy this warm and comforting meal packed with Indian-inspired flavors.
Notes
- This recipe is quick to make and requires only one skillet, making cleanup easy.
- The warming blend of Indian spices perfectly balances the sweetness of the butternut squash.
- Adjust the cayenne pepper and chili flakes to suit your preferred spice level.
- Serving with rice and naan makes it a complete, hearty meal.
- Use chicken thighs for juicier meat or breasts for a leaner option.
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 6 g
- Sodium: 227 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
