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Irresistible Indian Butter Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Butternut Squash Butter Chicken

This creamy and flavorful Indian-style butter chicken features butternut squash for a lightened-up twist, marinated chicken tenders for tenderness, and warm spices layered into a velvety sauce – all made conveniently in the pressure cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 365 kcal

Equipment

  • 1 Mixing bowl
  • 1 Sauté pan
  • 1 Blender

Ingredients
  

For the marinated chicken

  • ½ cup plain whole milk yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated fresh ginger
  • 1 ½ teaspoons minced garlic
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • 1 pound chicken tenders cut into 2-inch pieces
  • 1 ½ tablespoons ghee or unsalted butter for the pan

For the butter sauce

  • 1 ½ tablespoons ghee or unsalted butter divided
  • ½ cup yellow onions chopped
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 cup diced butternut squash
  • 1 cup canned crushed tomatoes
  • ¼ cup water
  • ¼ cup heavy cream
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • Pinch cayenne pepper optional

For serving and garnish

  • Cooked white basmati rice
  • Fresh cilantro
  • Toasted naan

Instructions
 

Instructions

  • In a bowl, whisk yogurt, lemon juice, ginger, garlic, spices, and salt. Add the chicken to coat. Cover and refrigerate for at least 30 minutes or overnight.
  • Heat ghee in a sauté pan over medium-high heat. Remove chicken from marinade and cook in the pan for about 3 minutes. Transfer to a plate.
  • Make the sauce: Heat ghee in the same pan over medium heat. Add onions, garlic, and ginger and cook until onions soften, about 5 minutes.
  • Stir in spice powders, diced butternut squash, crushed tomatoes, and water. Simmer for 10 minutes or until squash is tender.
  • Blend the sauce until smooth using a blender. Return sauce to pan.
  • Add partially cooked chicken to the sauce and stir in cream, sugar, salt, and cayenne.
  • Simmer for 10 more minutes until chicken is fully cooked through.
  • Serve hot over rice and garnish with chopped cilantro and naan bread on the side.
  • Enjoy your cozy, comforting bowl of butternut squash butter chicken.

Notes

For a dairy-free version, coconut milk can be used instead of heavy cream. Leftovers store well refrigerated for up to 4 days or frozen for longer shelf life.