Veg-packed butter chicken
Enjoy a wholesome twist on a classic dish with this veg-packed butter chicken recipe. Succulent chicken thighs, vibrant pumpkin, spinach, broccoli, and green beans come together in a rich, flavorful sauce. Perfect for a nutritious and satisfying meal!
- 25 Apr 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Veg-packed butter chicken is a delicious and nutritious dish that incorporates a variety of vegetables to enhance its flavor and nutritional value. This recipe combines tender chicken thighs with an assortment of veggies including pumpkin, spinach, broccoli, and green beans, all cooked in a rich, buttery sauce. It's perfect for a wholesome family meal.
Ingredients:
Instructions:
- Wash and pat dry the chicken thighs. Cut them into bite-sized pieces.
- Dice the onion, peel and dice the pumpkin, chop the spinach, cut the broccoli into small florets, and trim and cut the green beans into 1-inch pieces.
- Heat the olive oil in a large pan over medium-high heat.
- Add the chicken pieces to the pan and cook until browned on all sides but not fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add 2 tablespoons of butter. Once melted, add the chopped onion.
- Sauté the onion until it becomes translucent, about 3-4 minutes.
- Stir in the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, and garam masala to the pan. Cook the spices for 1-2 minutes, stirring frequently, to release their aromas.
- Pour in the tomato puree and mix well. Allow the mixture to simmer for about 5 minutes.
- Add the diced pumpkin, broccoli florets, and green beans to the pan. Stir to combine with the sauce.
- Return the browned chicken pieces to the pan.
- Pour in the coconut milk and season with salt and pepper to taste. Mix everything together.
- Cover the pan and let the mixture simmer over medium-low heat for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking.
- In the last 5 minutes of cooking, stir in the chopped spinach. Allow it to wilt and integrate into the sauce.
- Once everything is cooked, taste and adjust the seasoning if necessary.
- Serve the veg-packed butter chicken over cooked rice or with naan bread.
- Garnish with freshly chopped cilantro if desired.
Tips:
- Cut the chicken into bite-sized pieces for even cooking and easier eating.
- Make sure to finely chop the onion to allow it to blend well with the other ingredients.
- Use fresh spinach for the best flavor and texture, but frozen spinach can be a convenient alternative.
- Cut the pumpkin into small cubes to ensure it cooks evenly and quickly.
- Blanch the green beans and broccoli briefly before adding them to retain their color and crunch.
- For a richer sauce, consider adding a splash of cream or a spoonful of Greek yogurt towards the end of cooking.
Creating a veg-packed butter chicken not only adds a burst of flavors and textures but also significantly boosts the nutritional profile of the dish. With these tips and careful preparation, you'll be able to enjoy a hearty and satisfying meal that delights both your taste buds and your health.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 290kcal | 15% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 3.59g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 24% |
| Saturated 5g | 17% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 470ug | 52% |
| Choline 70mg | 13% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 70mg | 79% |
| Vitamin E 1.68mg | 11% |
| Vitamin K 150ug | 122% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.25mg | 27% |
| Iron, Fe 2.36mg | 21% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 270mg | 21% |
| Potassium, K 880mg | 26% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 2.03mg | 18% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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