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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken for Cozy Nights

This Creamy Butternut Squash Butter Chicken combines flavors of tender chicken, butternut squash, and coconut milk for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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 Substitute with chicken breasts for a leaner option
For the Sauce
  • 2 tablespoons Vegetable Oil Neutral-flavored fat
  • 1 Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated
  • 1 cup Butternut Squash Puree Can substitute with canned puree if necessary
  • 1 can Coconut Milk Can switch with heavy cream for richness
  • 1/2 cup Tomato Puree
For the Spices
  • 2 teaspoons Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Chili Powder Adjust according to taste
  • to taste Salt and Pepper
Finishing Touches
  • 1 tablespoon Butter Can omit for a vegan option
  • to taste Fresh Cilantro Leaves For garnish
To Serve
  • as needed Basmati Rice or Naan Perfect for soaking up the sauce

Equipment

  • Skillet
  • Ladle
  • Measuring cups
  • Chopping board
  • Knife

Method
 

Step-by-Step Instructions for Creamy Butternut Squash Butter Chicken
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for another 1-2 minutes until fragrant.
  3. Add 1.5 pounds of chicken thighs and brown on all sides, about 8-10 minutes.
  4. Sprinkle in 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon chili powder. Season with salt and pepper.
  5. Stir and cook for 1-2 minutes until spices release their aromas.
  6. Lower heat, add 1 cup butternut squash puree, 1 can coconut milk, and 1/2 cup tomato puree. Stir well.
  7. Allow the mixture to simmer gently for 2-3 minutes.
  8. Cover and let simmer for 20 minutes, stirring occasionally.
  9. In the last few minutes, stir in 1 tablespoon of butter. Adjust seasoning if needed.
  10. Garnish with fresh cilantro leaves and serve hot with basmati rice or naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 28gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 650mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store leftover chicken in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Add coconut milk when reheating for creaminess.

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