Description
This Creamy Butternut Squash Butter Chicken recipe offers a rich and velvety twist on the classic butter chicken, blending the natural sweetness of butternut squash puree with traditional Indian spices and creamy coconut milk. Perfectly tender chicken thighs simmered in a vibrant sauce create a comforting dish that’s ideal for a hearty dinner, served alongside basmati rice or naan.
Ingredients
Scale
Chicken and Spices
- 1 1/2 pounds (675g) boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Aromatics and Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash puree (store-bought or homemade)
- 1 cup full-fat coconut milk
- 1/2 cup tomato puree
- 2 tablespoons butter
Garnish and Serving
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Sauté Onions: Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions and cook until they become translucent, about 5 minutes.
- Add Aromatics: Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant and well combined with the onions.
- Cook Chicken: Add the bite-sized chicken pieces to the pan and cook until they are browned on all sides, approximately 8-10 minutes.
- Add Spices: Sprinkle in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Stir well and cook for another 1-2 minutes to coat the chicken thoroughly with the spices.
- Combine Sauces: Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to fully combine all ingredients into a smooth sauce.
- Simmer: Allow the mixture to simmer gently for about 20 minutes, stirring occasionally. This ensures the chicken cooks through and the sauce thickens beautifully.
- Add Butter: In the final few minutes of cooking, stir in the butter to achieve a creamy, luscious texture.
- Adjust Seasoning and Garnish: Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh cilantro leaves right before serving.
- Serve: Serve hot with cooked basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs will be juicier and more flavorful.
- For homemade butternut squash puree, roast peeled and cubed butternut squash until tender, then blend until smooth.
- Adjust the chili powder amount to control the heat level according to your preference.
- Full-fat coconut milk adds richness, but you can use light coconut milk for a lower-calorie option.
- Leftovers keep well and taste even better the next day after flavors meld in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: butternut squash butter chicken, creamy butter chicken recipe, Indian butter chicken, easy butter chicken, chicken curry with squash
