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Butter Masala Chicken with Salad and Squash works just as well for weekend dinners as busy evenings.
Butter Masala Chicken with Salad and Squash is a hearty family dinner packed with bold spices, creamy potatoes, and cheesy baked squash, perfect for weeknight meals or relaxed weekend cooking.
Why You Will Love and Enjoy This Butter Masala Chicken with Salad and Squash
- The chicken turns buttery, spicy, and tender without needing extra gravy or stock.
- The warm potato coleslaw gives a creamy crunch that works surprisingly well with the masala chicken.
- The cheesy baked squash softens the heat and rounds out the whole plate perfectly.
Butter Masala Chicken with Warm Coleslaw Salad and Cheesy Table Queen Squash
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Butter Masala Chicken with Salad and Squash
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
This meal will come together nicely on one of those evenings when you need something filling, spicy, and comforting without a dozen side dishes. The buttery chicken turns out rich and saucy, the warm coleslaw salad has a creamy bite to it, and the cheesy squash balances everything out really nicely.
Ingredients
Butter Masala Chicken
- 1 whole chicken, washed and disjointed
- 1 tsp Durban masala
- 1 tsp tandoori masala
- 1 tsp peri peri masala
- 3 Tbsp chicken masala
- Salt to taste
- 1/2 cup tomato sauce
- 1 tsp crushed black pepper
- 1/4 cup butter
Warm Coleslaw Salad
- 1/2 red cabbage, finely sliced
- Salt and pepper to taste
- 3 baby onions, finely sliced
- 1/2 packet baby potatoes, peeled, quartered, and boiled
- 1/2 cup mayo
Baked Table Queen Squash
- 1 table queen squash
- 1 cup grated cheese
Instructions
Butter Masala Chicken
- Place the washed and disjointed whole chicken into a large bowl.
- Add 1 tsp Durban masala, 1 tsp tandoori masala, 1 tsp peri peri masala, 3 Tbsp chicken masala, salt to taste, 1/2 cup tomato sauce, and 1 tsp crushed black pepper. Mix really well so every piece is coated properly.
- Let the chicken marinate for at least 30 minutes in the fridge. Ten minutes works in a pinch, but giving it longer makes the flavour settle into the chicken much better.
- Heat 1/4 cup butter in a large heavy pot over medium heat.
- Once the butter starts sizzling slightly, add the marinated chicken pieces. Turn the chicken through the butter so everything gets coated nicely.
- Cover with a lid and cook over medium-low heat for 45 to 55 minutes, turning the chicken now and then so it doesn’t catch at the bottom. Don’t add water because the chicken releases enough moisture as it cooks.
- Once the chicken is tender and the sauce has thickened slightly, taste for salt and adjust if needed.
- If you want extra sauce for naan or roti, stir in 1/4 cup fresh cream during the last 5 minutes of cooking.
Warm Coleslaw Salad
- Add the finely sliced 1/2 red cabbage and 3 finely sliced baby onions to a large bowl. Season with salt and pepper to taste.
- Stir in 1/2 cup mayo until the cabbage is lightly coated. You don’t want it swimming in mayo, just creamy enough to hold together.
- Refrigerate the cabbage mixture for 30 minutes, so it crisps up and cools properly.
- Add the peeled, quartered, and boiled 1/2 packet of baby potatoes while they’re still slightly warm. Fold them through gently so they don’t break apart too much.
- Chill again for another 15 to 20 minutes before serving.
- The warm potatoes soaking into the cold creamy slaw is actually what makes this salad work.
Baked Table Queen Squash
- Preheat the oven to 400⁰F (200⁰C).
- Cut the table queen squash into chunks and boil until fork tender, about 15 to 20 minutes.
- Drain the squash really well and allow it to cool slightly. Too much water can make the bake watery, so don’t rush this part.
- Transfer the squash to an oven dish and top with 1 cup of grated cheese.
- Bake for 10 minutes or until the cheese is melted and bubbling around the edges.
Notes
Prepared, tried, and tested by Nazley
Additional Information
- Can I use chicken pieces instead of a whole chicken? Yes, bone-in thighs and drumsticks work especially well because they stay juicy during cooking.
- Can I make this less spicy? Yes, reduce the peri peri masala and chicken masala slightly if you prefer a milder dish.
- Can I use another squash? Definitely. Butternut squash or gem squash also work nicely here.
Storage and Freezing
- Can This Be Frozen? The Butter Masala Chicken freezes very well for up to 3 months.
- The coleslaw salad does not freeze well because the mayo separates, and the cabbage softens too much.
- How Long Can This Be Stored and How? Butter Masala Chicken: Store in an airtight container in the fridge for up to 4 days.
- Warm Coleslaw Salad: Best eaten within 2 days.
- Baked Table Queen Squash: Keeps well in the fridge for up to 3 days.
Substitute Suggestions
- Use Greek yogurt instead of mayo for a lighter slaw.
- Replace the table queen squash with butternut squash.
- Add fresh cream to the chicken sauce for a richer finish.
- Swap butter for ghee if you want a deeper flavour.
The squash nearly gets overlooked until that melted cheese hits the table, bubbling hot. It quietly balances the spicy chicken better than rice sometimes does.
Butter Masala Chicken with Salad and Squash brings together rich buttery chicken, creamy chilled slaw, and soft cheesy squash in one satisfying meal. The spicy sauce, warm potatoes, and bubbling baked cheese create a full dinner that feels comforting, filling, and homemade without becoming complicated to make.
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