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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken for Cozy Nights

This Creamy Butternut Squash Butter Chicken wraps you in warmth, merging traditional flavors with a twist.
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Prep Time 15 minutes
Cook Time 50 minutes
Simmering Time 20 minutes
Total Time 1 hour 5 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 Substitute with chicken breasts for a leaner dish.
For the Sauce
  • 2 tablespoons Vegetable Oil Use any neutral oil such as canola or sunflower.
  • 1 medium Onion Diced.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 cup Butternut Squash Puree Homemade or store-bought.
  • 1 can Coconut Milk Rich and creamy base.
  • 1/2 cup Tomato Puree Can use fresh tomatoes if desired.
  • 2 tablespoons Butter Optional for vegan versions; replace with coconut oil.
  • 1 tablespoon Garam Masala Essential for flavor.
  • 1 teaspoon Turmeric Adds color and flavor.
  • 1 teaspoon Cumin Provides warm flavor.
  • 1 teaspoon Coriander Powder Adjust according to taste.
  • 1 teaspoon Chili Powder Adjust according to heat preference.
  • to taste Salt and Pepper Essential seasonings.
For Garnish and Serving
  • to taste Fresh Cilantro Leaves For garnish.
  • 4 cups Basmati Rice or Naan Ideal sides for soaking up the sauce.

Equipment

  • Large pan

Method
 

Step‑by‑Step Instructions
  1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add 1 diced onion and sauté for about 5 minutes, or until the onion turns translucent and fragrant.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for another 1-2 minutes.
  3. Increase the heat and add in 1 pound of boneless skinless chicken thighs cut into bite-sized pieces. Cook for 8-10 minutes, stirring occasionally, until browned on all sides.
  4. Sprinkle in 1 tablespoon of garam masala, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander powder, and 1 teaspoon of chili powder. Season generously with salt and pepper. Stir well and cook for 1-2 minutes.
  5. Reduce heat to low and blend in 1 cup of butternut squash puree, 1 can of coconut milk, and 1/2 cup of tomato puree. Mix until smooth.
  6. Cover the pan and allow the sauce to simmer on low heat for about 20 minutes, stirring occasionally.
  7. Just before serving, stir in 2 tablespoons of butter into the mixture for added richness.
  8. Taste the sauce and adjust seasoning as needed. Garnish with fresh cilantro leaves.
  9. Serve hot alongside fluffy basmati rice or warm naan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Use within 3 months if frozen.

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