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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken for Cozy Nights

Creamy Butternut Squash Butter Chicken is a comforting curry that blends sweet and savory for a healthy twist on a classic.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken thighs Tender and juicy; ideal for slow cooking.
For the Cooking Base
  • 2 tablespoons vegetable oil Cooking fat for sautéing; provides a high smoke point.
  • 1 medium onion Adds sweetness and depth to the curry base.
  • 2 cloves garlic Enhances savory depth and balances sweetness.
  • 1 tablespoon fresh ginger Adds warmth and zest; brightens the creamy sauce.
For the Sauce
  • 1 cup butternut squash puree Provides natural sweetness, creaminess, and vibrant color.
  • 1 can full-fat coconut milk Enriches the sauce, offering a dairy-free cream alternative.
  • 1 cup tomato puree Adds acidity and fullness, balancing flavors.
  • 2 tablespoons butter Adds richness and gloss to the sauce.
For the Spice Mix
  • 1 tablespoon garam masala Spice mix for warmth and flavor.
  • 1 tablespoon turmeric Spice mix for warmth and flavor.
  • 1 tablespoon cumin Spice mix for warmth and flavor.
  • 1 tablespoon coriander Spice mix for warmth and flavor.
  • 1 tablespoon chili powder Adjust for spice preference.
  • to taste salt Essential seasonings to enhance all flavors.
  • to taste pepper Essential seasonings to enhance all flavors.
For the Garnish and Serving
  • 1/4 cup fresh cilantro leaves Herbaceous garnish for brightness.
  • to serve basmati rice or naan Ideal for serving alongside to soak up the sauce.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add one chopped onion and sauté for about 5 minutes until the onions become translucent and fragrant.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional 1 to 2 minutes.
  3. Add 1 pound of chopped chicken thighs into the pan, stirring occasionally to brown the pieces on all sides, which should take about 8 to 10 minutes.
  4. Sprinkle in 1 tablespoon each of garam masala, turmeric, cumin, coriander, and chili powder, along with salt and pepper to taste. Cook for 1 to 2 minutes.
  5. Reduce the heat, then mix in 1 cup of butternut squash puree, 1 can of full-fat coconut milk, and 1 cup of tomato puree. Stir until you have a smooth, creamy sauce.
  6. Allow the mixture to simmer gently over low heat for about 20 minutes, stirring occasionally.
  7. In the final minutes of cooking, stir in 2 tablespoons of butter until melted and well incorporated.
  8. Taste and adjust the seasoning with additional salt and pepper if needed. Just before serving, garnish with fresh cilantro leaves for a bright touch.
  9. Serve your Creamy Butternut Squash Butter Chicken hot with basmati rice or warm naan.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 18gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 7500IUVitamin C: 15mgCalcium: 10mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and consider adjusting spices according to your preference for heat.

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