Butternut Squash Indian Chicken

Surprisingly easy, but very complex flavors!

INGREDIENTS:

• 1 1/2 pounds boneless skinless chicken breasts/thighs, cut into bite-size chunks
• 1/4 cup plain Greek yogurt
• 2 teaspoons plus 1 tablespoon garam masala
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1-2 teaspoons cayenne pepper, careful!
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 4 tablespoons salted butter
• 1 large yellow onion, chopped
• 2 cups cubed butternut squash
• 6 cloves garlic, chopped
• 2 tablespoons fresh grated ginger
• 1-2 teaspoons chili flakes, carefully because they’re the heat in this
• 1 tablespoon tomato paste
• 1 (14 ounce) can full-fat coconut milk
• 1/2 cup fresh cilantro, roughly chopped

DIRECTIONS:

1. In a bowl, toss together the chicken, yogurt, 2 teaspoons of garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt.
2. Let sit 5-10 minutes.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the chicken and sear on both sides until browned, about 2 minutes.
5. Add 2 tablespoons of butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
6. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet.
7. Cook 5 minutes, until softened.
8. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, ½ teaspoon cayenne pepper, and the chili flakes.
9. Season with salt and pepper.
10. Cook until fragrant, about 5 minutes.
11. Add the tomato paste and continue cooking another 3-4 minutes.
12. Reduce the heat to low.
13. Add 1 cup water and the coconut milk.
14. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly.
15. If the sauce seems too thick, thin with 1/2 to 1 cup additional coconut milk.
16. Add the chicken and any juices in the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
17. Remove from the heat and stir in the cilantro.
18. Season with salt and pepper.
19. Serve the chicken, squash, and sauce over bowls of rice with fresh naan.