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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken for Cozy Nights

Experience the delightful twist of Creamy Butternut Squash Butter Chicken, blending traditional flavors with seasonal ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Marination Time 1 hour
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken (Breasts or Thighs) The main protein source that absorbs all the flavors beautifully.
  • 1 cup Yogurt Tenderizes chicken while adding creamy and slightly tangy flavor.
For the Sauce
  • 2 tablespoons Ghee Enriches the dish with a nutty flavor.
  • 2 tablespoons Garam Masala A spice blend that provides warmth; adjust for spice level.
  • 2 tablespoons Garlic Paste Infuses robust flavor and aroma.
  • 1 tablespoon Ginger Paste Offers a zesty kick to the sauce.
  • 1 leaf Bay Leaf Introduces a subtle herbal note.
  • 1 can Coconut Milk Delivers creaminess and a hint of sweetness.
  • 2 cups Tomatoes Adds acidity and richness.
  • 1 cup Butternut Squash Provides a sweet and velvety addition to the sauce.
  • 1 teaspoon Chili Powder For heat; adjust according to preference.
  • 1 teaspoon Cumin Brings earthiness to the dish.
  • 1 teaspoon Salt Enhances overall flavor.

Equipment

  • large bowl
  • Large pan
  • Separate pan

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chicken pieces with garam masala, garlic paste, ginger paste, bay leaf, yogurt, and salt. Mix well and refrigerate for at least one hour, ideally overnight.
  2. Heat a large pan over medium heat and add ghee. Once melted, add chopped tomatoes and cook for about 5 minutes. Stir in coconut milk and bring to a gentle simmer for 10 minutes.
  3. In a separate pan, heat a little ghee and add the marinated chicken, cooking for 7-10 minutes until golden brown and cooked through.
  4. Once the chicken is cooked, transfer it to the simmering sauce. Add diced butternut squash and stir. Cover and allow to cook for about 15-20 minutes until tender.
  5. After the squash is tender, taste the sauce and adjust seasonings if needed. Simmer for an additional 5 minutes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Serve with freshly made basmati rice or warm naan for a complete meal.

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