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Butternut Squash Better Butter Chicken

Butternut Squash Better Butter Chicken

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: serves 6 1x
  • Category: Main, Meat
  • Method: Cooking, Baking
  • Cuisine: Indian-inspired

Description

Butternut Squash Better Butter Chicken, elevates the flavors of an all-time favorite dish amongst many with the addition of the velvety sweetness and nuttiness of the butternut squash. The spices of this dish will take you on an exotic journey of flavor and spices beyond your imagination!


Ingredients

Chicken Marinade:

  • 1 lb of boneless chicken breast cut into bite-size chunks
  • 2 tablespoons garam masala
  • 1 tsp yellow curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 large bay leaf
  • 1 tablespoon vegetable oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 cup yogurt
  • 1 tbsp vegetable oil
  • Pinch of salt and white pepper

Butternut Butter Chicken Sauce:

  • 3 tbsp ghee
  • 1 large onion chopped
  • 1 butternut squash peeled and cubed
  • 1 1/2 tsp garlic paste
  • 1 1/2 tsp ginger paste
  • 1 15 oz can crushed tomatoes
  • 1 tsp chili powder
  • 1 1/2 tsp crushed coriander
  • 1 1/2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 large can of coconut milk
  • 1/2 teaspoon crushed fenugreek leaves
  • salt and white pepper to taste

Instructions

Chicken Marinade:

  1. In a bowl whisk together garam masala, cumin, yellow curry, turmeric, garlic paste, ginger paste, salt and white pepper.
  2. Throw in chicken breast chunks and mix well until chicken is well coated. Throw in a bay leaf and mix again. Cover the bowl with plastic wrap and put in the fridge overnight.
  3. The next day, heat up some vegetable oil in a saute pan on med to high heat and fry up chicken until it starts to brown and caramelize, about 15 minutes. Stir constantly as to not let it burn. Take off heat and set aside.

Butternut Butter Chicken Sauce:

  1. In a deep saute pan or pot heat up ghee. Toss in onions and butternut squash cubes and saute until onions start to soften about 5 minutes.
  2. Toss in garlic paste and ginger paste and stir well, then sprinkle in garam masala, chili powder, crushed coriander, turmeric, cumin, salt and white pepper and stir well until onions and squash are well coated and spices for a paste. You will also see a crust forming on the surface of the squash.
  3. Toss in crushed tomatoes and stir. Let simmer for about 15 minutes.
  4. Pour in coconut milk and sprinkle with fenugreek leaves and stir.
  5. I transferred it to a tajine to cook it in the oven on a low heat.
  6. Cook in the oven for about 1 hour.
  7. While the Butternut Squash Better Butter Chicken is cooking you can prepare some basmati rice. Just follow the instructions on the packaging.

Notes

  1. If you want it less spicy use less chili powder. It is very strong, so beware, too much could make it unbearable to eat.
  2. If you want, you can substitute whipping cream instead of coconut milk.
  3. When frying the chicken be careful because the marinade could burn easily. Turn it frequently and keep an eye on it.
  4. If you cannot find the fenugreek leaves it can be omitted.
  5. The homemade naan recipe is coming real soon to the blog.
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