Description
Butternut Squash Butter Chicken brings warmth and comfort straight to your dinner table with a delightful twist on the classic Indian favorite. Packed with rich, smooth flavors and tender chicken, this recipe turns an ordinary meal into something special your family will absolutely adore.
Ingredients
Scale
Proteins:
- 1.5 lbs boneless skinless chicken thighs
Vegetables and Aromatics:
- 1 medium onion
- 4 garlic cloves
- 1 tablespoons fresh ginger
- 1 cup butternut squash puree
Liquids and Spices:
- 2 tablespoons vegetable oil
- 1 cup full-fat coconut milk
- ½ cup tomato puree
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- Salt
- Pepper
- Fresh cilantro leaves
- Cooked basmati rice or naan
Instructions
- Heat 2 tablespoons vegetable oil in a large pan over medium heat. Toss your finely chopped onion into the pan and sauté for 5 minutes until it turns soft and translucent.
- Add 4 minced garlic cloves and 1 tablespoon grated ginger to the pan. Stir and cook for 2 minutes until your kitchen fills with an aromatic fragrance.
- Add 1.5 pounds chicken thigh chunks to the pan in a single layer. Cook for 10 minutes, flipping occasionally, until each piece develops a golden-brown exterior.
- Sprinkle 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon chili powder, salt, and pepper over your chicken. Mix thoroughly to coat each piece evenly.
- Lower heat to low. Pour 1 cup butternut squash puree, 1 cup coconut milk, and ½ cup tomato puree into the pan. Stir until your sauce becomes smooth and uniform.
- Allow the mixture to simmer uncovered for 20 minutes at low heat. Stir occasionally to prevent sticking and ensure your chicken cooks completely.
- Drop 2 tablespoons butter into the pan during the final 2 minutes. Swirl gently to create a glossy, rich finish.
- Sample the dish and adjust seasonings as needed. Sprinkle fresh cilantro leaves across the top for a bright garnish.
- Transfer the hot chicken to serving plates alongside basmati rice or warm naan bread.
Notes
- Always use fresh spices for the most vibrant flavor in your butter chicken, as older spices can taste dull and flat.
- Make sure to cut chicken into uniform pieces so they cook evenly and remain tender throughout the dish.
- Roasting butternut squash before pureeing can intensify its natural sweetness and add deeper complexity to the sauce.
- For a lighter version, substitute heavy cream with Greek yogurt or coconut milk, which still provides creamy texture without extra calories.
- Prep Time: 7 minutes
- Cook Time: 31-34 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 354 kcal
- Sugar: 4 g
- Sodium: 190 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg