Butternut Squash Butter Chicken
If you’re looking for a simple butter chicken recipe, look no further! This recipe has many elements of a traditional Indian butter chicken, but with a little secret ingredient to lighten it up: butternut squash.
If you’re looking for a simple butter chicken recipe, look no further! This recipe has many elements of a traditional Indian butter chicken, but with a little secret ingredient to lighten it up: butternut squash. Recipe from my cookbook, Meat to the Side.
My first job outside of college landed me in perhaps the best location I could have hoped for in midtown Manhattan. My office was within walking distance of so many delicious restaurants! Just a few steps away, my favorite Indian restaurant served up the most irresistible butter chicken, which I craved long after I moved out of New York. When I decided to tackle butter chicken at home, I found I could still get the flavors I craved but lightened up with a butternut squash puree.
As I developed my recipe list for Meat to the Side, I knew that I wanted to include my version of an Indian butter chicken recipe in the book. I take liberties with this recipe, and while it may not be authentic, I like that this version sneakily adds an extra serving of vegetables without taking away from the spirit of the dish.
The beauty of butternut squash is when softened and puréed. It transforms into a silky consistency that makes for a creamy butter chicken recipe. For me, this version of butter chicken is about those little wins; the small additions of vegetables that add up over time. Eating plant-forward for me includes squeezing in more veggies whenever we can, even in small amounts.
Butternut Squash Butter Chicken
If you’re looking for a simple butter chicken recipe, look no further! This recipe has many elements of a traditional butter chicken, but with a secret ingredient: butternut squash.
I like to blend butternut squash in dishes when I’m looking for creaminess but want to save on calories from heavy cream. For example, I use this method in Butternut Squash Scalloped Potatoes and Butternut Squash Creamed Corn.
To make the butter chicken, marinate chicken tenders in a medley of spices and yogurt. This tenderizes the chicken even more while adding a beautiful flavor. When added to the lightened-up, spiced butternut squash sauce, it makes for an explosion of flavors that I know you will love!
More Butternut Squash Recipes
Butternut Squash Scalloped Potatoes (Vegan)
Spiced Butternut Squash Lentil Soup (Vegan)
Harissa-style Roast Chicken with Butternut Squash and Potatoes
Stuffed Butternut Squash with Farro, Chickpeas, and Kale
Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing
Skillet Pesto Flatbread with Goat Cheese, Artichokes and Roasted Butternut Squash
Butternut Squash Creamed Corn
Looking for more ways to eat veggies?
If you’re looking for more ways to enjoy your vegetables, even in the smallest of ways, check out my cookbook, Meat to the Side.
Butternut Squash Butter Chicken
Ingredients
For the marinated chicken
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons minced garlic about 2 cloves
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 pound chicken tenders cut into 2-inch pieces
- 1 1/2 tablespoons ghee or unsalted butter for the pan
For the butter sauce:
- 1 1/2 tablespoons ghee or unsalted butter divided
- 1/2 cup chopped yellow onions
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 cup diced butternut squash
- 1 cup canned crushed tomatoes
- 1/4 cup water
- 1/4 cup heavy cream
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- Pinch of cayenne pepper optional
For serving and garnish:
- Cooked white basmati rice
- Fresh cilantro
- Toasted naan
Instructions
- In a medium bowl, whisk together the yogurt, lemon juice, ginger, garlic, spices, and salt. Add the chicken and stir to coat. Cover the bowl with plastic wrap refrigerate for at least 30 minutes or overnight — the longer the chicken marinates, the better!).
- When you’re ready to cook the chicken, heat the ghee in a sauté pan over medium-high heat. Remove the chicken from the marinade; discard the marinade. Add the chicken to the pan and cook for about 3 minutes; it will not be fully cooked at this point. Transfer the chicken to a plate and set aside.
- Make the sauce: Heat the ghee in the same sauté pan over medium heat. Add the onions, garlic, and ginger and cook for 5 minutes, or until the onions begin to wilt. Stir in the spices, butternut squash, tomatoes, and water. Lower the heat to a simmer and let the sauce bubble for 10 minutes, or until the squash is fork-tender. Remove from the heat, transfer to a blender, and purée until smooth, working in batches if necessary.
- Pour the sauce back into the pan, add the chicken, and stir in the cream, sugar, salt, and cayenne, if using. Simmer for another 10 minutes, or until the chicken is fully cooked.
- Spoon the chicken over rice and serve garnished with cilantro and with toasted naan on the side.
Notes
Nutrition
Comments
COOKBOOK
Literally this dish seems so amazing , delicious and the combination of incredients loved it. I think this is going to be cooked in my weeknight dinner definitely
I hope you enjoy it!
great dish, love this butter sauce and the ingredients, complicated but in a good way, fun, so thank you!
Thank you, Sabrina!! Hopefully not too complicated, haha! I think it’s worth it!