This creamy butternut squash butter chicken is a lovely twist on a classic favorite. Tender chicken simmers in a rich sauce made with sweet butternut squash, spices, and a hint of cream.
It’s like giving your taste buds a warm hug! I love serving it with rice or naan to soak up that delicious sauce. You might find yourself going back for seconds—who can resist? 😊
Key Ingredients & Substitutions
Butternut Squash: This ingredient gives the dish a creamy texture and a hint of sweetness. If you can’t find butternut squash, sweet potatoes or pumpkin are excellent substitutes.
Chicken Thighs: I love using thighs for their tenderness and flavor. If you prefer, chicken breasts can be used, but they might dry out a bit. Just adjust the cooking time to avoid overcooking.
Spices: Garam masala is key for flavor. If you don’t have it, you can make a blend using cumin, coriander, cinnamon, and cardamom. Feel free to use mild paprika if you want to keep things low on heat.
Coconut Milk: I enjoy using coconut milk for creaminess. If you’re not fond of coconut flavor, heavy cream or even Greek yogurt can work too! Just add it at the end to keep it smooth.
How Do I Get the Butternut Squash Just Right?
Preparing the butternut squash can be the toughest part, but it’s simple once you get the hang of it! Here’s how:
- Cut the squash lengthwise and scoop out the seeds. Use a vegetable peeler to remove the skin easily.
- Cube it into even pieces so they cook uniformly. Aim for about 1-inch cubes.
- Steam or boil until fork-tender (about 15 minutes). This will make blending easier for that smooth puree.
Taking these steps will ensure you have perfectly blended butternut squash to enhance your butter chicken! Enjoy your cooking!
How to Make Creamy Butternut Squash Butter Chicken
Ingredients You’ll Need:
For the Dish:
- 1 medium butternut squash (about 3 cups peeled and cubed)
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons butter or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 green chilies, finely chopped (optional for heat)
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1 (14 oz) can crushed tomatoes
- 1 cup coconut milk or heavy cream
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan bread (for serving)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and around 40 minutes for cooking. So overall, you’re looking at around 1 hour from start to finish. It’s perfect for a cozy weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Prepare Butternut Squash Puree:
Start by peeling, cubing, and steaming or boiling the butternut squash until it’s fork-tender—this should take about 15 minutes. Once cooked, drain it and then blend or mash it until smooth. Set your creamy squash puree aside.
2. Marinate Chicken:
In a bowl, toss the chicken pieces with 1 teaspoon of garam masala, a pinch of salt, and 1 teaspoon of turmeric powder. Give it a good mix and let it marinate for about 15 to 30 minutes. This step is all about building flavor!
3. Cook Aromatics:
In a large skillet or pot, heat the butter or ghee over medium heat. Toss in the chopped onions and sauté them for about 5 to 7 minutes, until they turn soft and golden. This will form a beautiful base for your sauce.
4. Add Garlic, Ginger, and Chili:
Next, add the minced garlic, fresh ginger, and green chilies (if you’re using them). Stir and cook for another 1-2 minutes until everything is fragrant. Yum!
5. Add Spices:
Now it’s time to stir in the garam masala, ground coriander, cumin, turmeric, smoked paprika, and red chili flakes. Cook the spices for 1-2 minutes, stirring constantly to avoid burning. Your kitchen should be smelling amazing!
6. Cook Chicken:
Introduce the marinated chicken into the pot and cook for about 5-7 minutes. Stir occasionally until the chicken is browned on all sides but not fully cooked through just yet.
7. Add Tomatoes & Squash Puree:
Pour in the crushed tomatoes and stir everything well. Then, add that creamy butternut squash puree you prepared earlier and mix until it’s incorporated.
8. Simmer:
Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. Stir occasionally to ensure nothing sticks to the bottom.
9. Finish with Cream:
Add the coconut milk or heavy cream to the mix. Simmer uncovered for another 5-10 minutes until the sauce is creamy and the chicken is fully cooked. Give a taste and adjust salt or spice as you like.
10. Serve:
Transfer to a serving dish, garnish with chopped fresh cilantro, and serve hot with basmati rice or naan bread.
Enjoy this comforting, velvety butter chicken infused with the natural sweetness and nutrition of butternut squash! It’s sure to become a family favorite!
Frequently Asked Questions (FAQ)
Can I Substitute Butternut Squash with Other Vegetables?
Absolutely! If you can’t find butternut squash, sweet potatoes or pumpkin can serve as great alternatives. Both will provide a similar creamy texture and a hint of sweetness to the dish.
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Just be mindful that they may dry out more quickly, so cook them for a slightly shorter time and keep an eye on them during cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stove or microwave, adding a splash of water or cream if needed to maintain the sauce’s consistency.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the butternut squash puree and marinate the chicken a day in advance. Just assemble and cook the dish when you’re ready to serve. It will save you time on a busy day!
