Musked squash butter chicken – cupboard kitchen

Musk squash chicken

Preparation time:: 10 minutes Marinated time:: 20 minutes Cook time:: 30 minutes Total time:: 1 hour Portions:: 4

A tasty butter chicken with large pieces of musk squash!

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ingredients

For the chicken marinade:

• 1/4 plain yogurt cup
• 1 tablespoon of lemon juice
• 1 tablespoon of garlic, grated / chopped
• 1 tablespoon of ginger, grated / chopped
• 1 tablespoon Garam Masala (link)
• 1 tablespoon of paprika
• 1 teaspoon of turmeric
• 1/2 teaspoon of Cayenne pepper (or to taste)
• 1/2 teaspoon of salt
• 1 book breasts or thighs of boneless skinless chicken, cut into pieces of the size of a bite

For butter chicken:

• 2 tablespoons of butter
• 1 onion, in dice
• 1 tablespoon of garlic, grated / chopped
• 1 tablespoon of ginger, grated / chopped
• 1 tablespoon Garam Masala (link)
• 1 teaspoon of cumin on the ground
• 1 teaspoon of coriander
• 2 tablespoons of tomato paste
• 1 chicken broth cup (link)
• 1 (14 ounce) can coconut milk (or 1 cup of heavy cream / whipped)
• 2 cups of musk squash, peeled, seeds and cubes
• 1 tablespoon of dried fenugreek leaves (optional)
• 2 tablespoons of butter
• salt to taste

instructions

For the chicken marinade:

1. Marinate the chicken in the mixture of yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne and salt for 20 minutes until the night.

For butter chicken:

2. Melt the butter in a large skillet (or saucepan) over medium heat, shake the excess marinade from the chicken and cook, about 10 minutes.
3. Add the garlic, ginger, masala garam, cumin, coriander and tomato paste, mix and cook until they are scented, about a minute.
4. Add the broth, coconut milk and butter’s squash, bring to a boil, reduce the heat, cover and simmer until the squash is tender, about 15-20 minutes.
5. Add the fenugreek and butter leaves, mix, season with salt and pepper to taste and enjoy it!

Option: Add 1 cup of musk pumpkin puree to the sauce for an even more birth flavor!
Option: Replace the musk squash in cubes with the pumpkin in cubes.
Option: Add 1 cup pumpkin puree to the sauce for an even more walnut flavor.
Advice: If you want a thicker sauce, do not cover with a lid while it simmer.

Nutritional:: CALORIES 452,, Gusse 37g (27g saturated,, Trans 0),, Cholesterol 117mg,, Sodium 524 mg,, Carbohydrates 26g (4G fiber,, 5g sugars),, Protein 32g

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