Butter Chicken with Butternut Squash

Squash Butter Chicken with Butternut

Preparation Time: 10 minutes Marination Time: 20 minutes Cooking Time: 30 minutes Total Duration: 1 hour Portions: 4

A delicious butter chicken featuring generous pieces of butternut squash!

ingredients

For the marinade of chicken:

• 1/4 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 1 tablespoon garam masala (link)
• 1 tablespoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (or according to taste)
• 1/2 teaspoon salt
• 1 pound boneless skinless chicken breasts or thighs, diced into bite-size pieces

For the butter chicken dish:

• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 1 tablespoon garam masala (link)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons tomato paste
• 1 cup chicken broth (link)
• 1 (14 ounce) can of coconut milk (or 1 cup heavy/whipping cream)
• 2 cups butternut squash, peeled, seeded, and diced
• 1 tablespoon dried fenugreek leaves (optional)
• 2 tablespoons butter
• salt to taste

instructions

For the chicken marinade:

1. Soak the chicken in a blend of yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt for 20 minutes to overnight.

For the butter chicken:

2. Heat butter in a large pan (or saucepan) over medium heat, shaking off excess marinade from the chicken, and cook for about 10 minutes.
3. Stir in garlic, ginger, garam masala, cumin, coriander, and tomato paste, combining well, and cook until aromatic, about a minute.
4. Incorporate the broth, coconut milk, and butternut squash, bring to a boil, then lower the heat, cover, and simmer until squash is soft, around 15-20 minutes.
5. Mix in fenugreek leaves and butter, season with salt and pepper to taste, and enjoy!

Optional