Indian Spice Roasted Chicken with Squash

Indian Spice Roasted Chicken with Squash

45-minuterecipe Serves 4
Chicken pieces are marinated in a vibrant combination of tangy flavours and mild spice and then baked to create a main course ready in less than an hour.
45-minuterecipe Serves 4


1 tsp
Ground Cumin
1/2 tsp
1/4 tsp
Ground Coriander
1 Pinch
1 Pinch
Cayenne pepper
1 Pinch
Ground Cinnamon
1 Pinch
Ground nutmeg
1 Pinch
Ground Black Pepper
4 tsp
Becel® Buttery Taste margarine
1/4 cup
1% plain yogurt
1 tbsp
Clove Garlic
3 cups
Butternut squash
Bone-in Chicken breasts, Skinless
1/4 cup


Prep: 15-minute | Cook: 30-minute
  • 1

    Combine cumin, turmeric, coriander, salt, cayenne pepper, cinnamon, nutmeg and black pepper with Becel® Buttery Taste margarine*. Stir ½ of the Becel® margarine mixture into yogurt, then stir in ginger and garlic; refrigerate. Combine remaining margarine mixture with squash in medium bowl; refrigerate.

  • 2

    Make several cuts in each chicken breast; arrange, meat side up, in single layer in large baking dish. Pour yogurt mixture over chicken, pushing into cuts. Cover and marinate in refrigerator 4 hours or overnight.

  • 3

    Preheat oven to 375° F (190° C). Spray baking sheet with nonstick cooking spray.

  • 4

    Remove chicken from marinade, discarding marinade. Arrange chicken and squash mixture on baking sheet in single layer. Bake in center of oven, turning squash occasionally, until chicken is thoroughly cooked and squash is tender, about 30 minutes. Sprinkle with cilantro.

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Last updated: August 28th, 2020

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