Creamy Butternut Squash Butter Chicken
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup butternut squash puree
- 1 cup full-fat coconut milk
- 0.5 cup tomato puree
- Vegetable oil
- Onion, garlic, ginger
- Garam masala, turmeric, cumin, coriander, chili powder
- Preparation Instructions:
Instructions
- Preheat oven to 400°F (200°C). Roast cubed butternut squash until tender and blend into a puree.
- Season chicken with salt and spices.
- Brown the chicken in a pan with oil and butter; set aside.
- Sauté onions until golden brown; add garlic and ginger.
- Toast spices in the same pan before adding tomato puree and butternut squash puree along with coconut milk.
- Return chicken to the sauce; simmer until fully cooked.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 7g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg