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Hey, friends!
Are you in the mood for something hearty and comforting?
Today, I’m excited to share my take on a classic: butternut squash butter chicken!
This dish is creamy, flavorful, and adds a little twist with that sweet squash.
It’s perfect for cozy dinners and will make your kitchen smell amazing.
Let’s dive into this delicious recipe!
Ingredient Substitutions
For chicken, tofu or chickpeas can be used as vegetarian alternatives. These options maintain protein content while adapting the dish for plant-based diets. Adjust cooking time accordingly, as tofu and chickpeas require less time to cook than chicken. Greek yogurt can be replaced with coconut yogurt for a dairy-free version. This substitution preserves the creamy texture and tangy flavor while making the dish suitable for vegans or those with lactose intolerance. Butternut squash can be swapped with sweet potatoes or pumpkin. These alternatives offer similar texture and sweetness, while providing comparable nutritional benefits. Cooking times may vary slightly, so monitor for tenderness during preparation.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 120-130 g
- Fat: 120-130 g
- Carbohydrates: 50-60 g
Ingredients
- 1 1/2 pounds chicken breasts or thighs, boneless and skinless, diced
- 1/4 cup plain greek yogurt
- 2 teaspoons plus 1 tablespoon garam masala spice
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1-2 teaspoons cayenne pepper, to preference
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter, salted
- 1 large yellow onion, diced
- 2 cups butternut squash, cubed
- 6 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1-2 teaspoons red pepper flakes, to preference
- 1 tablespoon tomato concentrate
- 1 can full-fat coconut milk (14 oz)
- 1/2 cup cilantro, chopped
Step 1: Marinate the Chicken
In a bowl, toss together the chicken with yogurt, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of turmeric, 1/2 to 1 teaspoon of cayenne pepper, and 1 teaspoon of salt.
Allow the chicken to marinate for 5 to 10 minutes to absorb all the spices.
Step 2: Sear the Chicken
Heat oil in a large skillet over medium-high heat.
Add the marinated chicken to the skillet and sear on both sides until browned, about 2 minutes per side.
Add 2 tablespoons of butter to the skillet and toss the chicken to coat.
Remove the chicken from the skillet and place it on a plate, leaving the juices in the skillet.
Step 3: Cook the Vegetables
To the same skillet, add the onion and butternut squash, tossing them in the leftover butter and juices.
Cook for about 5 minutes until softened.
Add 2 more tablespoons of butter along with garlic, ginger, 1 tablespoon of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of turmeric, 1/2 to 1 teaspoon of cayenne pepper, and chili flakes.
Season with salt and pepper.
Cook until the mixture is fragrant, which should take about 5 minutes.
Stir in the tomato paste and continue cooking for another 3 to 4 minutes.
Step 4: Simmer the Sauce
Reduce the heat to low and add 1 cup of water along with the coconut milk.
Stir well to combine.
Bring the sauce to a simmer and cook for 5 minutes or until the sauce starts to thicken slightly.
If necessary, thin the sauce with an additional 1/2 to 1 cup of coconut milk.
Return the chicken and any accumulated juices to the skillet.
Cook, stirring occasionally, for about 10 minutes until the sauce thickens slightly.
Remove from the heat and stir in cilantro.
Adjust seasoning with additional salt and pepper if needed.
Step 5: Serve and Enjoy
To serve, place the chicken, squash, and sauce over bowls of rice and accompany with fresh naan.
Enjoy this delicious and aromatic dish!
