Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add 1 chopped onion and sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook for an additional 1-2 minutes.

Add 1 pound of chicken thighs and cook for 8-10 minutes, stirring occasionally, until golden brown.

Sprinkle in 1 teaspoon each of garam masala, turmeric, cumin powder, coriander powder, chili powder, and season with salt and pepper. Stir well for 1-2 minutes.

Reduce heat to low and stir in 1 cup of butternut squash puree, 1 cup of coconut milk, and ½ cup of tomato puree. Mix until smooth.

Cover and let it simmer on low heat for 20 minutes, stirring occasionally.

Remove the lid and stir in 1 tablespoon of butter, adjusting seasoning as necessary.

Garnish with fresh cilantro and serve hot with basmati rice or naan.