Butternut Squash Butter Chicken

Delicious serving of butternut squash butter chicken with spices and herbs.
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Are you ready to try something deliciously different? Creamy Butternut Squash Butter Chicken combines tender chicken pieces with a rich, creamy sauce made from butternut squash puree and coconut milk. This comforting dish is a fusion of flavors that not only warms your heart but also pleases your taste buds. Perfect for a cozy dinner, this recipe is sure to impress everyone at your table.

Why You’ll Love This Recipe

  • Quick & Easy: It comes together in under an hour, making it ideal for busy weeknights.
  • Simple Ingredients: You probably have most of these ingredients in your kitchen already!
  • Perfect for Any Occasion: Whether it’s for a family meal or a gathering with friends, it’s a crowd-pleaser.
  • Unbelievably Delicious: The combination of spices and creamy sauce creates a flavor explosion.
  • Health Boost: Butternut squash adds a healthy twist, packed with nutrients!

This recipe stands out because of its unique blend of flavors and the creamy, comforting sauce that makes every bite delightful.

Ingredients Needed

For the Chicken:

  • 1 1/2 pounds (675g) boneless skinless chicken thighs, diced into bite-sized pieces
  • 2 tablespoons vegetable oil

For the Base:

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

For the Sauce:

  • 1 cup butternut squash puree (can be store-bought or homemade)
  • 1 cup full-fat coconut milk
  • 1/2 cup tomato puree
  • 2 tablespoons unsalted butter

For Seasoning:

  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste

For Garnish:

  • Fresh cilantro leaves

For Serving:

  • Cooked basmati rice or naan

How to Make Creamy Butternut Squash Butter Chicken

  1. Heat the Oil: In a large pan, warm up the vegetable oil over medium heat. This helps sauté the onions evenly.
  2. Sauté Onions: Add the finely chopped onions and cook for about 5 minutes until they turn translucent. This builds a flavorful base.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant. You want those lovely aromas filling your kitchen!
  4. Cook the Chicken: Add the diced chicken thighs to the pan. Brown them on all sides for around 8-10 minutes. This locks in those delicious juices.
  5. Spice It Up: Mix in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Continue cooking for another 1-2 minutes to coat the chicken well with the spices.
  6. Add the Sauces: Lower the heat and stir in the butternut squash puree, coconut milk, and tomato puree. Mix everything until well combined.
  7. Simmer: Let the mixture simmer for about 20 minutes, stirring occasionally. The chicken should be cooked through, and the sauce will thicken nicely.
  8. Finish with Butter: In the last few minutes of cooking, stir in the unsalted butter for extra creaminess.
  9. Adjust Seasoning: Taste and adjust seasoning with more salt and pepper if needed.
  10. Garnish and Serve: Top with fresh cilantro leaves and serve hot with basmati rice or naan.

Serving and Storage Tips

For a beautiful presentation, serve your Creamy Butternut Squash Butter Chicken in wide bowls with a sprinkle of cilantro on top. Pair it with fluffy basmati rice or warm naan to soak up that rich sauce.

To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Helpful Notes

  • Customize the Flavor: Feel free to adjust the spice levels to suit your taste. If you prefer it milder, reduce the chili powder.
  • Add Veggies: You can toss in some spinach or peas towards the end of cooking for added nutrients.
  • Gluten-Free: This recipe is naturally gluten-free and can be easily adapted for various dietary needs.

Conclusion

Creamy Butternut Squash Butter Chicken blends comforting flavors and simple ingredients into a dish that will surely win over your family and friends. The smooth, creamy sauce and tender chicken will have everyone asking for seconds. If you try this recipe, please leave a comment and a star rating! We would love to hear your thoughts and any variations you try. Happy cooking!

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breast, but keep in mind it may be less juicy than thighs.

How thick should the sauce be?

The sauce should be creamy and thick enough to coat the back of a spoon. It will thicken as it simmers, so give it time!

Can I freeze this dish?

Absolutely! You can freeze the Butter Chicken in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating.

Can I make this dish dairy-free?

This recipe is dairy-free due to the use of coconut milk. Just ensure that the butter is replaced with a dairy-free option!

How do I make this gluten-free?

The recipe is naturally gluten-free as it uses no gluten-containing ingredients. Enjoy without any adjustments!

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Butternut Squash Butter Chicken 2025 10 21 233746 150x150 1

Creamy Butternut Squash Butter Chicken

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  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
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Description

A comforting blend of tender chicken pieces in a rich creamy sauce made from butternut squash puree and coconut milk.

Ingredients

Scale
  • 1 1/2 pounds (675g) boneless skinless chicken thighs, diced into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup butternut squash puree
  • 1 cup full-fat coconut milk
  • 1/2 cup tomato puree
  • 2 tablespoons unsalted butter
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish
  • Cooked basmati rice or naan, for serving

Instructions

  1. Heat the oil in a large pan over medium heat.
  2. Add the chopped onions and cook for about 5 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
  4. Add the diced chicken thighs and brown them for around 8-10 minutes.
  5. Mix in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper, cooking for another 1-2 minutes.
  6. Lower the heat, then stir in the butternut squash puree, coconut milk, and tomato puree, mixing until well combined.
  7. Let the mixture simmer for about 20 minutes, stirring occasionally.
  8. Stir in the unsalted butter in the last few minutes of cooking.
  9. Taste and adjust seasoning with more salt and pepper, if needed.
  10. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

For a mild version, reduce chili powder. You can also add spinach or peas for extra nutrients.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 75mg

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