Butter Chicken With Vegetables

1. 1

   Heat 1 tbsp of the oil in a large, heavy-bottomed saucepan on high heat. Cook chicken in batches, until lightly browned. Set aside.

2. 2

   Add remaining 1 tbsp oil to pan. Saute onion for 3 mins. Add mushrooms and saute for 2 mins, until soft.

3. 3

   Return chicken to pan. Add simmer sauce and butternut squash. Bring to a boil. Reduce heat to low; simmer, covered, for 20 mins. Serve with warm naan bread.

* Per serving · 4 servings · Values may vary.

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