Creamy Butternut Squash Butter Chicken: A Cozy Fall Delight

As the crisp autumn air settles in, there's nothing quite like a hearty meal to warm the soul.

 

Enter the Creamy Butternut Squash Butter Chicken, a delightful twist on the traditional Indian favorite that brings together the sweetness of butternut squash with the rich, spiced flavors of butter chicken.

 

This dish not only satisfies your taste buds but also celebrates the bounty of the season.

 

**Ingredients:**

 

- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

 

- 1/4 cup plain Greek yogurt

 

- 2 teaspoons garam masala

 

- 1 teaspoon paprika

 

- 2 teaspoons cumin

 

- 1 teaspoon turmeric

 

- 1-2 teaspoons cayenne pepper (adjust to taste)

 

- Salt and freshly ground black pepper

 

- 2 tablespoons extra virgin olive oil

 

- 4 tablespoons salted butter

 

- 1 large yellow onion, chopped

 

- 2 cups butternut squash, peeled and cubed

 

- 6 cloves garlic, minced

 

- 2 tablespoons fresh ginger, grated

 

- 1-2 teaspoons chili flakes (adjust to taste)

 

- 1 tablespoon tomato paste

 

- 1 (14-ounce) can full-fat coconut milk

 

- 1/2 cup fresh cilantro, chopped

 

**Instructions:**

 

1. **Marinate the Chicken:**

 

- In a bowl, combine the chicken pieces with Greek yogurt, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of turmeric, 1/2 to 1 teaspoon of cayenne pepper, and a pinch of salt.

 

- Mix well and let it rest for 5-10 minutes.

 

2. **Sear the Chicken:**

 

- Heat olive oil in a large skillet over medium-high heat.

 

- Add the marinated chicken and sear until browned on both sides, about 2 minutes per side.

 

- Add 2 tablespoons of butter, toss to coat, then remove the chicken from the skillet and set aside.

 

3. **Cook the Vegetables:**

 

- In the same skillet, add the chopped onion and butternut squash.

 

- Sauté for about 5 minutes until they begin to soften.

 

- Add the remaining 2 tablespoons of butter, minced garlic, grated ginger, remaining garam masala, cumin, paprika, turmeric, cayenne pepper, and chili flakes.

 

- Season with salt and pepper.

 

- Cook for another 5 minutes until fragrant.

 

4. **Prepare the Sauce:**

 

- Stir in the tomato paste and cook for 3-4 minutes.

 

- Reduce the heat to low, add 1 cup of water and the coconut milk, and stir to combine.

 

- Bring the sauce to a simmer and let it cook for 5 minutes until it thickens slightly.

 

5. **Combine and Simmer:**

 

- Return the seared chicken and any accumulated juices to the skillet.

 

- Cook, stirring occasionally, for about 10 minutes until the chicken is cooked through and the sauce has thickened.

 

6. **Garnish and Serve:**

 

- Remove from heat and stir in the chopped cilantro.

 

- Adjust seasoning with salt and pepper as needed.

 

- Serve over steamed rice with fresh naan on the side.

 

**Tips:**

 

- For convenience, pre-cut or frozen butternut squash can be used.

 

- If you prefer a dairy-free option, substitute the butter with additional olive oil.

 

- Leftovers taste even better the next day as the flavors meld together.

 

Embrace the flavors of fall with this Creamy Butternut Squash Butter Chicken.

 

It's a dish that brings warmth and comfort to your table, making it perfect for cozy evenings.

 

Enjoy the harmonious blend of sweet squash and aromatic spices in every bite.