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Butternut Squash Butter Chicken

Butternut Squash Butter Chicken: A Creamy Comfort Dish

Butternut Squash Butter Chicken is a creamy, comforting dish combining tender chicken with sweet butternut squash and vibrant spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken thighs You can substitute with chicken breasts for a leaner option.
For the Sauce
  • 2 tablespoons vegetable oil A neutral-flavored fat for cooking.
  • 1 medium onion Chopped, adds sweetness.
  • 3 cloves garlic Minced, enhances depth.
  • 1 tablespoon fresh ginger Grated, infuses warmth.
  • 1 cup butternut squash puree Sweetness and creaminess.
  • 1 cup full-fat coconut milk Dairy-free alternative to heavy cream.
  • 1/2 cup tomato puree Adds acidity.
  • 2 tablespoons butter Enriches the sauce.
For Seasoning
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • salt To taste.
  • pepper To taste.
For Garnishing & Serving
  • fresh cilantro leaves For garnish.
  • basmati rice or naan For serving.

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 the chopped onion and sauté for about 5 minutes, until translucent and fragrant. Add minced garlic and grated ginger, cooking for an additional 1–2 minutes until aromatic.
  2. Introduce the chicken thighs to the pan. Increase heat to medium-high and brown the chicken for about 8–10 minutes, turning occasionally until golden crust forms on all sides.
  3. Sprinkle in garam masala, turmeric, cumin, coriander powder, and chili powder, seasoning with salt and pepper. Stir for 1–2 minutes until spices are fragrant.
  4. Reduce heat to low and stir in butternut squash puree, coconut milk, and tomato puree. Mix well until combined.
  5. Cover and let the mixture simmer on low heat for about 20 minutes, stirring occasionally.
  6. In the last few minutes, stir in butter until melted, adjusting seasoning as desired.
  7. Garnish with cilantro leaves and serve over basmati rice or with naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For the best results, brown the chicken thoroughly and stir frequently while simmering the sauce. Adjust seasonings to your preference.

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