Description
Butternut Squash Butter Chicken brings warmth to your dinner table with a velvety twist on a classic Indian favorite. Blending sweet roasted squash into rich, aromatic sauce creates a comforting meal that will delight your taste buds.
Ingredients
Scale
Proteins:
- 4 boneless skinless chicken breasts (about 1.5 lbs or 680 grams)
Vegetables and Aromatics:
- 2 cups peeled and cubed butternut squash
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
Liquids and Seasonings:
- 1 can (13.5 oz or 400 milliliters) full-fat coconut milk
- 1 cup (240 milliliters) low-sodium chicken broth
- 2 tablespoons butter chicken masala spice mix
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Cube 1.5 lbs (680g) chicken breasts into 1-inch pieces and chop 2 cups butternut squash into uniform chunks to ensure even cooking.
- Heat 1 tablespoon oil in a 12-inch skillet at medium temperature (350°F). Sauté 1 finely chopped onion for 4-5 minutes until translucent and soft.
- Add 3 minced garlic cloves to the skillet, stirring continuously for 45-60 seconds until their aroma releases without burning.
- Sprinkle 2 tablespoons butter chicken masala over the onions and garlic, mixing thoroughly to coat and bloom the spices for 1-2 minutes.
- Incorporate butternut squash cubes, stirring to combine with spices and cook for 6-7 minutes until edges start caramelizing.
- Introduce chicken pieces to the skillet, spreading them in a single layer to achieve golden-brown edges in 7-8 minutes.
- Pour 13.5 oz (400ml) full-fat coconut milk and 1 cup chicken broth into the skillet, creating a gentle simmer at 325°F.
- Allow the sauce to reduce and thicken for 12-15 minutes, stirring occasionally to prevent sticking.
- Squeeze fresh lime juice over the dish and garnish with chopped cilantro just before serving hot.
Notes
- Roast the butternut squash beforehand for deeper, caramelized flavor that adds complexity to the dish.
- Ensure chicken is cut into uniform cubes for even cooking and consistent texture throughout the sauce.
- Use full-fat coconut milk for a richer, more luxurious sauce that coats the chicken perfectly.
- For a lighter version, swap chicken thighs with breast meat and use Greek yogurt instead of coconut milk to reduce calories while maintaining creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 344 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg