Description
A delicious twist on classic butter chicken with the addition of creamy butternut squash for extra richness and flavor.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash puree
- 1 cup full-fat coconut milk
- 1/2 cup tomato puree
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces and cook until browned on all sides, about 8-10 minutes.
- Stir in the garam masala, turmeric, cumin, coriander, chili powder, salt, and pepper; cook for another 1-2 minutes.
- Reduce heat to low, add butternut squash puree, coconut milk, and tomato puree; stir to combine.
- Allow to simmer for about 20 minutes until chicken is cooked and sauce has thickened, stirring occasionally.
- Stir in the butter before serving for a creamy texture.
- Garnish with cilantro and serve hot with basmati rice or naan.
Notes
For extra flavor, marinate chicken in spices and yogurt beforehand. You can add more vegetables for added nutrition and adjust the spices to your taste.