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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken for Cozy Nights

Indulge in this Creamy Butternut Squash Butter Chicken, a comforting twist on a classic favorite perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Tender and juicy; can substitute with chicken breasts.
  • 2 tablespoons Vegetable Oil Can substitute with olive or coconut oil.
For the Sauce
  • 1 medium Onion Finely chopped.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 cup Butternut Squash Puree Homemade or store-bought.
  • 1 can Full-Fat Coconut Milk Can use heavy cream as an alternative.
  • 1 cup Tomato Puree
  • 2 tablespoons Butter Omit for dairy-free option.
For Seasoning
  • 1 tablespoon Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For Garnishing and Serving
  • 1 cup Fresh Cilantro Leaves Can substitute with parsley.
  • 4 cups Cooked Basmati Rice or Naan

Equipment

  • large pan

Method
 

Step‑by‑Step Instructions
  1. Heat a generous splash of vegetable oil in a large pan over medium heat. Add finely chopped onions and sauté for about 5 minutes until they turn translucent and mildly sweet.
  2. Toss in the minced garlic and freshly grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Introduce the boneless skinless chicken thighs to the pan, spreading them out evenly. Cook for 8-10 minutes until browned on all sides.
  4. Sprinkle in the garam masala, turmeric, cumin, coriander, chili powder, salt, and pepper. Stir for 1-2 minutes.
  5. Reduce the heat and add the butternut squash puree, full-fat coconut milk, and tomato puree. Stir well until combined.
  6. Lower the heat and let the curry simmer gently for about 20 minutes.
  7. Add a dollop of butter to the sauce and stir until it melts completely.
  8. Taste and adjust seasoning as needed before removing from heat.
  9. Transfer the finished dish into a serving bowl, garnishing with fresh cilantro. Serve hot with basmati rice or naan.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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