Butternut Squash Butter Chicken
Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 4
A tasty butter chicken with large chunks of butternut squash!
ingredients
For the chicken marinade:
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced
1 tablespoon garam masala (link)
1 tablespoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon salt
1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
For the butter chicken:
2 tablespoons butter
1 onion, diced
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced
1 tablespoon garam masala (link)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
1 cup chicken broth (link)
1 (14 ounce) can coconut milk (or 1 cup heavy/whipping cream)
2 cups butternut squash, peeled, seeded, and cubed
1 tablespoon dried fenugreek leaves (optional)
2 tablespoons butter
salt to taste
directions
For the chicken marinade:
Marinate the chicken in the mixture of the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt for 20 minutes to overnight.
For the butter chicken:
Melt the butter in a large pan (or saucepan) over medium heat, shake the excess marinade off of the chicken and cook, about 10 minutes.
Add the garlic, ginger, garam masala, cumin, coriander, and tomato paste, mix, and cook until fragrant, about a minute.
Add the broth, coconut milk, and butter nut squash, bring to a boil, reduce the heat, cover, and simmer until the squash is tender, about 15-20 minutes.
Add the fenugreek leaves and butter, mix, season with salt and pepper to taste and enjoy!
Option: Add 1 cup butternut squash puree to the sauce for even more butternut flavour!
Option: Replace the cubed butternut squash with cubed pumpkin.
Option: Add 1 cup pumpkin puree to the sauce for even more butternut flavour.
Tip: If you want a thicker sauce, do not cover with a lid as it simmers.
