Creamy Butternut Squash Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup butternut squash puree
- 1 cup full-fat coconut milk
- 0.5 cup tomato puree
- Assorted spices (garam masala, turmeric, cumin, coriander, chili powder)
- Instructions:
Instructions
- Prepare the butternut squash puree by roasting cubed squash at 400°F until tender and blending until smooth.
- Season the chicken with salt, pepper, and spices.
- In a pan, heat oil and butter; brown the chicken pieces until golden.
- Sauté onions until golden; add garlic and ginger.
- Toast spices in the pan before adding tomato puree, butternut squash puree, and coconut milk. Simmer gently.
- Return the chicken to the sauce; simmer uncovered for about 15 minutes until cooked through.
- Adjust seasoning as needed and serve hot.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg