Description
Butternut squash butter chicken brings together tender chicken and roasted squash in a creamy sauce that feels fancy but comes together on a regular weeknight with ingredients you already have on hand. Spices like cumin and paprika give the dish warmth and depth while the squash melts into the sauce, making each bite satisfying and comforting.
Ingredients
Scale
Proteins and Vegetables:
- 1 pound chicken breast, cut into cubes
- 2 cups butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Wet Ingredients:
- 1 cup coconut milk
- 2 tablespoons butter
Seasonings:
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of butter in your large skillet over medium heat for about 1 minute until it melts completely.
- Toss in your chopped onion and 2 minced garlic cloves, stirring occasionally for 3 to 4 minutes until they turn soft and fragrant.
- Add your 1 pound of cubed chicken breast to the pan, cooking for 5 to 7 minutes while stirring frequently until the pieces brown on all sides.
- Pour in 2 cups of diced butternut squash along with 1 cup of coconut milk, then sprinkle 1 teaspoon each of garam masala, turmeric, and cumin over everything.
- Reduce your heat to medium-low and let the mixture bubble gently for 15 to 20 minutes, stirring occasionally so nothing sticks to the bottom.
- Check that your chicken reaches an internal temperature of 165 degrees Fahrenheit and your squash pieces are tender enough to pierce easily with a fork.
- Taste your sauce and adjust with salt and pepper as needed for your preference.
- Transfer your finished dish to serving bowls and pair it with rice or naan on the side.
Notes
- Cut your butternut squash into small, even cubes so it cooks at the same rate as the chicken pieces and stays tender without falling apart.
- Brown the chicken properly before adding the cream and spices, since this step locks in flavor that won’t develop once the liquid goes in.
- Taste the sauce near the end of cooking and adjust the spices to your preference, because garam masala and turmeric can vary in strength between brands.
- If you’re cooking for someone avoiding dairy, use ghee or oil instead of butter, and the coconut milk keeps the dish creamy and delicious either way.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 289 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg