Main Dishesclosetcooking
Butternut Squash Butter Chicken
A tasty butter chicken with large chunks of butternut squash!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
📝 Preparation Steps
1
Marinate the chicken in the mixture of the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt for ⏱️ 20 minutes to overnight.
lemon juice1 tablespoongarlic, grated/minced1 tablespoonginger, grated/minced1 tablespoongaram masala (link)1 tablespoonpaprika1 tablespoonturmeric1 teaspoon
2
Melt the butter in a large pan (or saucepan) over medium heat, shake the excess marinade off of the chicken and cook, about ⏱️ 10 minutes.
butter2 tablespoonsbutternut squash, peeled, seeded, and cubed2 cups
3
Add the garlic, ginger, garam masala, cumin, coriander, and tomato paste, mix, and cook until fragrant, about a minute.
garlic, grated/minced1 tablespoonginger, grated/minced1 tablespoongaram masala (link)1 tablespoonground cumin1 teaspoonground coriander1 teaspoontomato paste2 tablespoons
4
Add the broth, coconut milk, and butter nut squash, bring to a boil, reduce the heat, cover, and simmer until the squash is tender, about ⏱️ 15-20 minutes.
coconut milk (or 1 cup heavy/whipping cream)1 (14 ounce) canbutter2 tablespoonsbutternut squash, peeled, seeded, and cubed2 cups
5
Add the fenugreek leaves and butter, mix, season with salt and pepper to taste and enjoy!
dried fenugreek leaves (optional)1 tablespoonbutter2 tablespoonsbutternut squash, peeled, seeded, and cubed2 cups
Nutrition Facts
calories
Calories 452
fat Content
Fat 37g
fiber Content
Fiber 4g
sugar Content
Sugars 5g
sodium Content
Sodium 524mg
protein Content
Protein 32g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 117mg
carbohydrate Content
Carbs 26g
saturated Fat Content
Saturated 27g
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