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Creamy Butternut Squash Butter Chicken

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Ingredients

Scale

  • 500–600 g boneless chicken, cut into pieces

  • ¼ cup plain yogurt

  • 2 tsp garam masala

  • 1 tsp cumin

  • ½ tsp paprika

  • ½ tsp turmeric

  • ½–1 tsp cayenne (adjust)

  • Salt & pepper

  • 2 tbsp oil

  • 2 tbsp butter (plus extra later)

  • 2 cups cubed butternut squash

  • 1 medium onion, chopped

  • 4–6 cloves garlic, minced

  • 2 tbsp fresh grated ginger

  • 1 tbsp tomato paste

  • 1 cup water

  • 1 can full-fat coconut milk (or cream)

  • Fresh cilantro, chopped

Instructions

  • Marinate chicken in yogurt + spices 5–10 minutes.

  • Sear chicken in hot skillet with oil, add butter, then remove.

  • In same skillet, sauté squash and onion until soft. Add more butter, garlic, ginger, spices, and tomato paste.

  • Pour in water + coconut milk, simmer ~5 minutes.

  • Return chicken to pan, simmer ~10 more minutes until cooked and sauce thickens.

  • Stir in cilantro, adjust seasoning, serve over rice or with naan.

Notes

  • If sauce is too thin, simmer uncovered or add mashed squash or cornstarch slurry.

  • If too thick, thin with milk, coconut milk, or water.

  • Use pre-cut or frozen squash to save time.

  • This reheats nicely; add splash of liquid when reheating.

Nutrition

Find it online: https://sizzlediary.com/creamy-butternut-squash-butter-chicken/