Creamy Butternut Squash Butter Chicken

4.89 from 234 votes

Quick to make, one skillet, cozy, perfectly spiced, and filled with warming Indian flavor - delish!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Indian

Diet: Gluten Free

Key Ingredient: butternut squash, chicken, turmeric

Servings:

Calories: 499kcal

1 1/2 pounds boneless skinless chicken breasts/thighs, cut into bite-size chunks
1/4 cup plain Greek yogurt
2 teaspoons plus 1 tablespoon garam masala
1 teaspoons paprika
2 teaspoons cumin
1 teaspoon turmeric
1-2 teaspoons cayenne pepper, use to taste
kosher salt and black pepper
2 tablespoons extra virgin olive oil
4 tablespoons salted butter
1 large yellow onion, chopped
2 cups cubed butternut squash
6 cloves garlic, chopped
2 tablespoons fresh grated ginger
1-2 teaspoons chili flakes, use to taste
1 tablespoon tomato paste
1 (14 ounce) can full-fat coconut milk
1/2 cup fresh cilantro, roughly chopped

1. in a bowl, toss together the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 2 tablespoons of butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
3. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Cook 5 minutes, until softened. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, paprika, and the chili flakes. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. If the sauce seems too thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices in the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
5. Serve the chicken, squash, and sauce over bowls of rice with fresh naan. Enjoy!

Calories: 499kcal | Sodium: 227mg