Description
Enjoy a fusion of Indian and fall flavors with this creamy butternut squash butter chicken recipe.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1 (15 oz) can tomato sauce
- 1 cup butternut squash puree
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Cooked rice or naan for serving
Instructions
- Season chicken with salt, pepper, garam masala, turmeric, chili powder, and cayenne pepper (if using).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
- Stir in tomato sauce and butternut squash puree. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in heavy cream and return chicken to the skillet. Simmer for 5 minutes, or until chicken is cooked through and sauce has thickened.
- Stir in cilantro and season with salt and pepper to taste.
- Serve over cooked rice or with naan bread.
Notes
- Adjust the amount of chili powder and cayenne pepper to your preference.
- For a vegan version, substitute tofu for chicken and coconut cream for heavy cream.
- Butternut squash can be roasted and pureed, or you can use canned puree.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg