Description
Creamy Butternut Squash Butter Chicken is a comforting and flavorful Indian-inspired dish featuring tender chicken simmered in a rich, spiced coconut milk sauce with sweet butternut squash and fragrant garam masala. This one-skillet recipe is quick to make, perfectly spiced, and ideal for serving over rice or with naan bread for a warming meal.
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
- Black pepper, to taste
Cooking Ingredients
- 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
- 1-2 teaspoons chili flakes, to taste
- 1 tablespoon tomato paste
- 1 (14 ounce) can full-fat coconut milk
- 1 cup water
- 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
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- Marinate the Chicken: In a bowl, toss together the chicken chunks, Greek yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, 1 teaspoon kosher salt, and black pepper to taste. Let the mixture sit for 5-10 minutes to develop the flavors.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them on both sides until browned, about 2 minutes. Add 2 tablespoons of butter and toss to coat the chicken evenly. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables and Spices: In the same skillet, add the chopped onion and cubed butternut squash, tossing them with the remaining butter in the pan. Cook for about 5 minutes until softened. Add the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, chili flakes, and season with salt and pepper. Cook the mixture, stirring frequently, until fragrant—approximately 5 minutes. Stir in the tomato paste and cook for an additional 3-4 minutes.
- Simmer the Sauce: Reduce the heat to low and add 1 cup water along with the full-fat coconut milk to the skillet. Stir well to combine all ingredients. Bring the sauce to a gentle simmer and cook for 5 minutes, letting it thicken slightly. If the sauce is too thick, thin it with an additional 1/2 to 1 cup of coconut milk. Return the seared chicken and any accumulated juices to the skillet. Cook, stirring occasionally, until the sauce thickens further and the chicken is cooked through, about 10 minutes. Remove from heat and stir in the chopped fresh cilantro. Adjust seasoning with salt and black pepper as needed.
- Serve: Serve the creamy butternut squash butter chicken hot over a bed of steamed rice with fresh naan bread on the side. Enjoy the perfectly spiced, warming flavors of this comforting dish!
Notes
- Quick and easy one-skillet recipe for convenience.
- The dish is perfectly spiced with warming Indian flavors.
- Adjust cayenne pepper and chili flakes to your preferred spice level.
- Use full-fat coconut milk for the best creamy texture.
- Perfectly paired with rice and fresh naan.
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 5 g
- Sodium: 227 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 105 mg
