Description
This Creamy Butternut Squash Butter Chicken is a comforting and rich dish featuring tender chicken simmered in a velvety sauce made from sweet butternut squash, aromatic spices, and creamy butter and cream. Perfect for a cozy lunch or light dinner, it pairs wonderfully with basmati rice or naan bread while sneaking in nutritious vegetables for a wholesome meal.
Ingredients
Scale
For the Butternut Squash:
- 1 medium butternut squash (about 2 cups peeled and diced)
For the Chicken and Sauce:
- 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
Instructions
- Prepare the Butternut Squash: Peel, seed, and dice the butternut squash into cubes. Steam or boil the squash for 10-15 minutes until tender. Mash or puree until smooth and set aside.
- Sauté the Spices: In a large pan, heat 2 tablespoons of butter over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
- Cook the Onions: Add finely chopped onions and sauté for 5-7 minutes until golden brown to build a flavorful base.
- Add Garlic, Ginger, and Chilies: Stir in minced garlic, grated ginger, and chopped green chilies (if using). Cook for 1-2 minutes until aromatic.
- Brown the Chicken: Add the bite-sized chicken pieces to the pan and cook for about 5 minutes until lightly browned, sealing in the juices.
- Mix in the Spices: Add garam masala, ground coriander, turmeric powder, paprika, chili powder (if using), and salt. Stir thoroughly to coat the chicken evenly with the spices.
- Add Tomato Puree: Pour in the tomato puree, increase heat slightly, and cook for about 5 minutes until the oil separates and sauce thickens.
- Add Mashed Butternut Squash and Liquid: Stir in the mashed butternut squash and 1/2 cup of water or chicken broth. Simmer on low heat for 10 minutes until the chicken is cooked through and flavors meld.
- Make it Creamy: Reduce heat to low and gently stir in the heavy cream and the remaining 1 tablespoon of butter. Cook for another 3-5 minutes until the sauce is smooth and creamy.
- Final Seasoning: Taste and adjust salt or spice levels according to preference for the perfect balance.
- Serve & Enjoy: Garnish with fresh coriander leaves and serve hot with basmati rice or naan bread.
Notes
- Frozen butternut squash can be used; thaw before adding to skip the steaming step.
- Dairy-free alternatives for cream include coconut cream, cashew cream, or plain yogurt.
- Butter can be substituted with coconut oil or vegan butter for dairy-free versions.
- Adjust green chilies and chili powder to control spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch & Light Meals
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: butternut squash butter chicken, creamy chicken curry, butternut squash recipe, Indian butter chicken, cozy chicken recipe, easy stovetop chicken, creamy curry, healthy chicken dinner
