Description
A cozy twist on classic butter chicken, featuring tender chicken simmered in a creamy butternut squash sauce.
Ingredients
Scale
- 2 lbs Chicken Thighs (bone-in, skin-on preferred)
- 1 medium Butternut Squash (or sweet potatoes)
- 4 tablespoons Butter (or ghee/olive oil for dairy-free)
- 1 large Onion
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 can Coconut Milk (about 13.5 oz)
- 2 tablespoons Tomato Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Turmeric
- 2 tablespoons Lemon Juice (or lime juice)
- Salt and Pepper (to taste)
Instructions
- Prep the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the squash in half, scoop out the seeds, and peel it. Dice it into 1-inch cubes. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes until tender and caramelized.
- Cook Your Chicken: While the squash is roasting, heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of butter, then season the chicken thighs with salt and pepper. Once the butter is melted and bubbly, add your chicken to the pan, skin-side down. Cook for about 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes. Remove and set aside.
- Sauté Aromatics: In the same skillet, add the remaining butter, then toss in the diced onion. Cook for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Create the Sauce: Stir in the tomato paste and let it cook for about a minute. Then add the spices—garam masala, cumin, coriander, and turmeric. Stir continuously to toast the spices.
- Incorporate Coconut Milk: Pour in the coconut milk, stirring gently to combine. Scrape the bottom of the pan to release any delicious brown bits.
- Return Chicken and Add Squash: Place the chicken back in the skillet, along with the roasted butternut squash. Bring everything to a simmer. Cover and reduce the heat, allowing it to cook for about 20-25 minutes.
- Finishing Touches: Once the chicken is cooked, remove it from the pan, slice or shred it, then return it to the sauce. Stir in the lemon juice, adjusting salt and pepper to taste.
Notes
Serve over basmati rice or creamy mashed potatoes and garnish with cilantro or parsley. Naan bread pairs perfectly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking & Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: butternut squash, butter chicken, creamy sauce