1-In a bowl, toss the 1 1/2 pounds of boneless skinless chicken breasts or thighs (cut into bite-size chunks) with 1/4 cup plain Greek yogurt, 2 teaspoons garam masala, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon turmeric, 1-2 teaspoons cayenne pepper, and kosher salt and black pepper to taste; let the mixture rest for 5 to 10 minutes. This marination step infuses the chicken with bold flavors, making it tender and juicy.

2-Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken for about 2 minutes per side, then add 2 tablespoons salted butter and coat the chicken evenly; remove the chicken from the skillet. This quick sear locks in the flavors and adds a nice golden color.

3-Add 1 large yellow onion (chopped) and 2 cups cubed butternut squash to the same skillet, and cook for 5 minutes until softened. Stir in the remaining 2 tablespoons salted butter, 6 cloves garlic (minced), 2 tablespoons fresh grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, 1-2 teaspoons chili flakes, kosher salt, and black pepper to taste; cook for about 5 minutes until fragrant. This step builds the base of the sauce, letting the spices bloom.

4-Add 1 tablespoon tomato paste and cook for another 3 to 4 minutes. It deepens the flavor and adds a subtle tanginess that pairs well with the squash.

5-Reduce the heat to low, stir in 1 cup water and 1 (14 ounce) can full-fat coconut milk or cream, and bring the sauce to a simmer; cook for 5 minutes until the sauce thickens slightly. If needed, thin with additional coconut milk to reach your desired consistency, keeping the dish creamy and rich.

6-Return the seared chicken and any accumulated juices to the skillet, and cook for about 10 minutes until the sauce thickens slightly. Remove from heat, stir in 1/2 cup fresh cilantro, and season with additional kosher salt and black pepper to taste. This final simmer ensures everything melds together perfectly.

7-Serve over steamed rice with fresh naan bread. The preparation time is about 20 minutes for prep, 25 minutes for cooking, and a total of 45 minutes, making it a quick option for weeknight dinners. Adding extras like grilled chicken recipes can inspire more ways to enjoy this meal.