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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken for Cozy Nights

This Creamy Butternut Squash Butter Chicken redefines comfort food, delivering a delightful twist with nutrient-rich butternut squash.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs Tender and juicy; ideal for absorbing the rich flavors.
  • 2 tablespoons vegetable oil High smoke point for sautéing.
For the Sauce
  • 1 medium onion Finely chopped for even cooking.
  • 1 tablespoon minced garlic Adds depth and complexity.
  • 1 tablespoon grated fresh ginger Provides warm, zesty brightness.
  • 1 cup butternut squash puree Contributes natural sweetness.
  • 1 can full-fat coconut milk Enriches the sauce with a creamy texture.
  • ½ cup tomato puree Provides acidity to balance sweetness.
For the Spices
  • 2 teaspoons garam masala Offers a warm, complex flavor.
  • 1 teaspoon turmeric Adds a vibrant color.
  • 1 teaspoon cumin Enhances overall flavor.
  • 1 teaspoon coriander Provides aromatic warmth.
  • ½ teaspoon chili powder Brings gentle heat.
  • salt Essential for seasoning.
  • pepper Essential for seasoning.
For Garnish and Serving
  • ¼ cup fresh cilantro Chop finely for garnish.
  • basmati rice or naan Perfect for soaking up the sauce.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and grated fresh ginger. Cook for an additional 1 to 2 minutes.
  3. Add the boneless skinless chicken thighs to the skillet and cook for about 8 to 10 minutes, turning occasionally.
  4. Sprinkle in the spices: garam masala, turmeric, cumin, coriander, and chili powder along with salt and pepper to taste. Stir for 1 to 2 minutes.
  5. Reduce heat to low; add butternut squash puree, coconut milk, and tomato puree. Stir until combined.
  6. Allow the mixture to simmer gently for about 20 minutes, stirring occasionally.
  7. Once the chicken is fully cooked, stir in butter for a velvety finish. Adjust seasoning as needed.
  8. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Ensure chicken is cooked through with a meat thermometer; the safe internal temperature is 165°F. Stir occasionally while simmering to prevent sticking. Perfect for meal prepping and have a comforting meal ready to heat and serve.

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