Creamy Butternut Squash Butter Chicken
A comforting and flavorful dish that combines tender chicken with a rich, creamy butternut squash sauce, perfect for any occasion.
Ingredients
- 1 medium butternut squash, peeled and diced (about 2 cups)
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 Tbsp unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp ginger, freshly grated
- 1-2 green chilies, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- ½ tsp chili powder (optional)
- 1 cup tomato puree or crushed tomatoes
- 1 cup heavy cream or coconut cream
- ½ cup water or chicken broth (as needed)
- to taste salt
- to taste fresh coriander (cilantro) leaves for garnish
Instructions
- Peel and dice the butternut squash, then steam or boil until tender, about 10-15 minutes. Mash or puree and set aside.
- In a large pan, melt 2 tablespoons of butter over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
- Add the chopped onions and sauté until golden brown. Stir in garlic, ginger, and green chilies (if using), cooking for 1-2 minutes.
- Add chicken pieces to the pan and brown them lightly.
- Stir in garam masala, ground coriander, turmeric, paprika, and salt, coating the chicken evenly.
- Pour in the tomato puree and cook for about 5 minutes to blend flavors.
- Fold in the mashed butternut squash, adding water or broth to reach desired consistency. Simmer for about 10 minutes.
- Lower the heat and stir in the heavy cream or coconut cream along with the remaining tablespoon of butter. Cook for another 3-5 minutes.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh coriander leaves.
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Notes
This dish pairs well with rice or naan and can be stored in an airtight container for up to 3-4 days in the refrigerator.