Name: Creamy Butternut Squash Butter Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: 1 medium butternut squash (about 2 cups peeled and diced); 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 3 tablespoons unsalted butter (divided); 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, freshly grated; 1-2 green chilies, finely chopped (optional); 1 teaspoon cumin seeds; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1 teaspoon turmeric powder; 1 teaspoon paprika (for color); 1/2 teaspoon chili powder (optional); 1 cup tomato puree (or crushed tomatoes); 1 cup heavy cream or coconut cream; 1/2 cup water or chicken broth (as needed); Salt to taste; Fresh coriander (cilantro) leaves for garnish

Ingredients

1 medium butternut squash (about 2 cups peeled and diced)

1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

3 tablespoons unsalted butter

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, freshly grated

1-2 green chilies, finely chopped (optional, adjust to heat preference)

1 teaspoon cumin seeds

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon paprika (for color)

1/2 teaspoon chili powder (optional)

1 cup tomato puree (or crushed tomatoes)

1 cup heavy cream or coconut cream

1/2 cup water or chicken broth (as needed)

Salt to taste

Fresh coriander (cilantro) leaves for garnish

Instructions

Step 1: Peel the butternut squash, remove the seeds, and dice into cubes. Steam or boil for 10-15 minutes until soft. Mash or puree the squash until smooth and set aside.

Step 2: In a large pan, heat 2 tablespoons of butter over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3: Add the chopped onions and sauté for 5-7 minutes until golden brown.

Step 4: Stir in garlic, grated ginger, and green chilies if using. Cook for 1-2 minutes until aromatic.

Step 5: Add the chicken pieces and cook for about 5 minutes until they start to brown lightly.

Step 6: Mix in garam masala, ground coriander, turmeric, paprika, chili powder (if using), and salt. Stir to coat the chicken evenly with spices.

Step 7: Pour in the tomato puree and cook for 5 minutes until the oil begins to separate and the sauce thickens.

Step 8: Stir in the mashed butternut squash and 1/2 cup water or chicken broth. Simmer on low for 10 minutes until the chicken is cooked and flavors blend.

Step 9: Reduce heat to low and stir in heavy cream and remaining 1 tablespoon butter. Cook 3-5 minutes until the sauce is creamy and smooth.

Step 10: Taste and adjust salt or spices as needed.

Step 11: Garnish with fresh coriander leaves and serve hot with basmati rice or naan. Enjoy!

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use coconut cream instead of heavy cream.

If butternut squash is unavailable, pumpkin or sweet potatoes make great substitutes with a similar creamy texture.

Use boneless chicken thighs for juicier meat, or swap for shrimp or tofu for a different protein option.

Adjust the heat by adding more green chilies or a pinch of cayenne pepper according to your preference.

FAQs

Can I Use Frozen Butternut Squash for This Recipe?

Yes, frozen butternut squash works well. Thaw it in the fridge overnight or quickly in the microwave. If using frozen puree, skip the steaming step and stir it directly into the sauce.

What Can I Substitute for Heavy Cream?

Coconut cream is an excellent dairy-free substitute that adds a subtle sweetness. Other options include half-and-half, plain yogurt, or cashew cream depending on your taste and dietary needs.