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.
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
This recipe for Butternut Squash Butter Chicken was first published in my cookbook, Meat to the Side: A Plant-Forward Guide to Bringing Balance to Your Plate (Victory Belt, 2021).