Creamy Butternut Squash Butter Chicken (Print-Friendly Format)
Chicken in a creamy spiced butternut squash sauce. Rich, comforting, and perfect served with basmati rice or naan.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
675 g boneless skinless chicken thighs, cut into bite-sized pieces
02 -
2 tablespoons vegetable oil
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
1 cup butternut squash puree
07 -
1 cup full-fat coconut milk
08 -
1 cup tomato puree
09 -
2 tablespoons butter
→ Spices and Seasonings
10 -
2 teaspoons garam masala
11 -
1 teaspoon turmeric
12 -
1 teaspoon cumin powder
13 -
1 teaspoon coriander powder
14 -
1 teaspoon chili powder
15 -
Salt and pepper, to taste
→ For Serving
16 -
Fresh cilantro leaves, for garnish
17 -
Cooked basmati rice or naan
# How to Make It:
01 -
Heat vegetable oil in a large pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
02 -
Stir in grated ginger and minced garlic. Cook for 1 to 2 minutes until fragrant.
03 -
Add chicken pieces to the pan and cook until browned on all sides, approximately 8 to 10 minutes.
04 -
Add garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Stir well and cook for another 1 to 2 minutes to coat the chicken with the spices.
05 -
Reduce heat to low. Add butternut squash puree, coconut milk, and tomato puree. Stir to mix thoroughly.
06 -
Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
07 -
Stir in butter during the final minutes of cooking to achieve a creamy texture.
08 -
Taste and adjust seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves.
09 -
Serve hot with cooked basmati rice or naan.
# Extra Tips:
01 -
Butternut squash puree enriches the sauce with natural sweetness and additional nutrition.
02 -
This dish is ideal for meal prep as the flavours improve after resting.
03 -
For a richer flavour, substitute coconut milk with heavy cream.
04 -
Leftovers can be refrigerated in an airtight container for up to 3 days.
05 -
A squeeze of lime juice before serving enhances the overall flavour.