This creamy butternut squash butter chicken is a warm hug in a bowl! Tender chicken is cooked in a rich, velvety sauce made with sweet butternut squash and spices.
I love cooking this dish when I want something cozy and comforting. Plus, it’s a great way to sneak in some veggies! Serve it with rice for a perfect meal. Yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! It adds a beautiful creaminess and sweetness. If you can’t find butternut squash, try pumpkin or sweet potatoes for a similar flavor and texture.
Chicken: I usually go for boneless thighs since they stay juicy, but breasts work too! If you’re looking for a lighter option, consider shrimp or tofu for a different twist.
Butter: Unsalted butter enhances the dish’s richness. If you’re dairy-free, you could use coconut oil or vegan butter without losing much flavor.
Heavy Cream: This makes the sauce luxuriously creamy. Coconut cream is a perfect substitute for a dairy-free version, giving an added tropical flavor.
Spices: Garam masala brings warmth and depth. If you don’t have it, a mix of cumin and coriander can provide similar notes. Keep it mild or spicy based on your taste!
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken just right can be tricky, but here’s the trick! Ensure your pan is hot enough before adding the chicken for a nice sear.
- Cut chicken into uniform pieces to ensure even cooking.
- Cook on medium heat and give it space in the pan; crowding will lead to steaming instead of browning.
- Check for doneness by cutting into a piece: clear juices mean it’s ready!
By following these steps, your chicken will be tender and flavorful—a perfect complement to the rich butternut squash sauce!
How to Make Creamy Butternut Squash Butter Chicken
Ingredients You’ll Need:
For the Dish:
- 1 medium butternut squash (about 2 cups peeled and diced)
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1-2 green chilies, finely chopped (optional, adjust to heat preference)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika (for color)
- 1/2 teaspoon chili powder (optional)
- 1 cup tomato puree (or crushed tomatoes)
- 1 cup heavy cream or coconut cream
- 1/2 cup water or chicken broth (as needed)
- Salt to taste
- Fresh coriander (cilantro) leaves for garnish
How Much Time Will You Need?
This creamy butternut squash butter chicken takes about 15 minutes for prep and 30 minutes for cooking, totaling around 45 minutes to bring this delicious dish to your table!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
Start by peeling the butternut squash, then remove the seeds and dice it into cubes. Steam or boil the squash for about 10-15 minutes until it’s soft. Once it’s tender, mash or puree the squash until it’s smooth, and set it aside for later.
2. Sauté the Spices:
In a large pan, heat 2 tablespoons of butter over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant, filling your kitchen with a lovely aroma!
3. Cook the Onions:
Add the chopped onions to the pan and sauté them for about 5-7 minutes until they turn golden brown. This step adds great flavor to your dish.
4. Add Garlic and Ginger:
Next, stir in the minced garlic, freshly grated ginger, and any green chilies if you’re using them. Cook together for 1-2 minutes until it’s aromatic, and your kitchen smells amazing!
5. Brown the Chicken:
Add the chicken pieces to the pan and cook for about 5 minutes until they start to brown lightly. This will help seal in the juices and keep them tender.
6. Mix in the Spices:
Add garam masala, ground coriander, turmeric, paprika, chili powder, and salt to the chicken. Stir well to coat the chicken evenly with the spices, letting all those flavors mingle together.
7. Add Tomato Puree:
Pour in the tomato puree and increase the heat slightly. Cook for another 5 minutes until the oil begins to separate and the sauce thickens up nicely.
8. Add the Mashed Butternut Squash:
Now, stir in the mashed butternut squash along with 1/2 cup of water or chicken broth to loosen the sauce. Let it simmer on low heat for about 10 minutes until the chicken is completely cooked through and the flavors meld beautifully.
9. Make it Creamy:
Reduce the heat to low and gently stir in the heavy cream and the remaining 1 tablespoon of butter. Let this cook for another 3-5 minutes until the sauce is creamy and smooth.
10. Final Seasoning:
Give your dish a taste and adjust the salt or spice levels based on your preference. It’s all about making it just right for you!
11. Serve & Enjoy:
Garnish your creamy butternut squash butter chicken with fresh coriander leaves. Serve it hot with basmati rice or warm naan bread. Enjoy every delicious bite!
Bon Appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just thaw it in the fridge overnight or quickly in the microwave. If using frozen puree, skip the steaming step; simply stir it into the sauce during cooking.
What Can I Substitute for Heavy Cream?
If you want a dairy-free option, coconut cream works beautifully instead of heavy cream, adding a lovely sweetness. You can also use half-and-half, plain yogurt, or cashew cream for a lighter alternative.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm over low heat on the stove, adding a splash of water or broth if needed to loosen the sauce.
Can I Make This Recipe Spicier?
Absolutely! To increase the heat, add more green chilies or a pinch of cayenne pepper during the cooking process. You can also adjust the chili powder to your spice tolerance. Taste as you go for the perfect kick!
