Butternut Squash Butter Rooster – Closet Cooking

Butternut Squash Butter Rooster

Prep Time: 10 minutes Marinate Time: 20 minutes Cook dinner Time: half-hour Whole Time: 1 hour Servings: 4

A tasty butter hen with giant chunks of butternut squash!

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elements

For the hen marinade:

• 1/4 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garlic, grated/minced
• 1 tablespoon ginger, grated/minced
• 1 tablespoon garam masala (hyperlink)
• 1 tablespoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (or to style)
• 1/2 teaspoon salt
• 1 pound boneless skinless hen breasts or thighs, lower into chunk sized items

For the butter hen:

• 2 tablespoons butter
• 1 onion, diced
• 1 tablespoon garlic, grated/minced
• 1 tablespoon ginger, grated/minced
• 1 tablespoon garam masala (hyperlink)
• 1 teaspoon floor cumin
• 1 teaspoon floor coriander
• 2 tablespoons tomato paste
• 1 cup hen broth (hyperlink)
• 1 (14 ounce) can coconut milk (or 1 cup heavy/whipping cream)
• 2 cups butternut squash, peeled, seeded, and cubed
• 1 tablespoon dried fenugreek leaves (non-obligatory)
• 2 tablespoons butter
• salt to style

instructions

For the hen marinade:

1. Marinate the hen within the combination of the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt for 20 minutes to in a single day.

For the butter hen:

2. Soften the butter in a big pan (or saucepan) over medium warmth, shake the surplus marinade off of the hen and prepare dinner, about 10 minutes.
3. Add the garlic, ginger, garam masala, cumin, coriander, and tomato paste, combine, and prepare dinner till aromatic, a few minute.
4. Add the broth, coconut milk, and butter nut squash, deliver to a boil, scale back the warmth, cowl, and simmer till the squash is tender, about 15-20 minutes.
5. Add the fenugreek leaves and butter, combine, season with salt and pepper to style and luxuriate in!

Choice: Add 1 cup butternut squash puree to the sauce for much more butternut flavour!
Choice: Substitute the cubed butternut squash with cubed pumpkin.
Choice: Add 1 cup pumpkin puree to the sauce for much more butternut flavour.
Tip: In order for you a thicker sauce, don’t cowl with a lid because it simmers.

Diet Information: Energy 452, Fats 37g (Saturated 27g, Trans 0), Ldl cholesterol 117mg, Sodium 524mg, Carbs 26g (Fiber 4g, Sugars 5g), Protein 32g

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