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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken That Warms Your Soul

Indulge in Creamy Butternut Squash Butter Chicken, a delightful twist on a classic that delivers a comforting and nourishing experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken thighs Substitute with boneless skinless chicken breasts for a leaner option.
For the Sauce
  • 2 tablespoons vegetable oil Neutral cooking fat for sautéing.
  • 1 medium onion, finely chopped Adds sweetness and savory depth.
  • 3 cloves garlic, minced Enhances flavor complexity.
  • 1 tablespoon fresh ginger, grated Offers warmth to the dish.
  • 1 cup butternut squash puree Provides creaminess and natural sweetness.
  • 1 cup full-fat coconut milk Dairy-free alternative.
  • 0.5 cup tomato puree Adds acidity to balance flavors.
  • 2 tablespoons butter Adds richness to the sauce.
For the Spices
  • 2 teaspoons garam masala Infuses warmth into the dish.
  • 1 teaspoon turmeric Adds a golden hue.
  • 1 teaspoon cumin powder Contributes nuttiness.
  • 1 teaspoon coriander powder Brightens flavor profile.
  • 0.5 teaspoon chili powder Introduces gentle heat.
  • salt and pepper To taste.
For Serving
  • Fresh cilantro leaves For garnish.
  • Cooked basmati rice or naan For serving.

Equipment

  • large pan

Method
 

Step-by-Step Instructions
  1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely chopped medium onion and sauté for about 5 minutes until it turns translucent and fragrant.
  2. Stir in 1 tablespoon of grated fresh ginger and 3 minced garlic cloves into the pan. Cook them for 1-2 minutes until they're aromatic.
  3. Introduce 1 ½ pounds of boneless skinless chicken thighs to the pan. Cook for about 8-10 minutes, turning occasionally until browned on all sides.
  4. Sprinkle in 2 teaspoons of garam masala, 1 teaspoon each of turmeric, cumin, and coriander powder, along with ½ teaspoon of chili powder, and season with salt and pepper. Stir for 1-2 minutes.
  5. Lower the heat and mix in 1 cup of butternut squash puree, 1 cup of coconut milk, and ½ cup of tomato puree. Stir well to combine.
  6. Allow the mixture to simmer gently for about 20 minutes, stirring occasionally until the chicken is cooked and the sauce has thickened.
  7. Stir in 2 tablespoons of butter for a rich finish.
  8. Taste and adjust seasonings. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 39gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Choose boneless skinless chicken thighs for juiciness. Adjust cooking time for thickness and avoid boiling the sauce.

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