Creamy Butternut Squash Butter Chicken
A rich and flavorful twist on traditional butter chicken, featuring tender chicken and creamy butternut squash.
Equipment
- Large Pan
- Pot for Steaming
Ingredients
- 1 medium Butternut Squash Peeled and diced (about 2 cups)
- 1.5 lbs 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 Fresh Ginger Grated
- 1-2 pieces Green Chilies Finely chopped (optional for heat)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric Powder
- 1 teaspoon Paprika
- 0.5 teaspoon Chili Powder Optional
- 1 cup Tomato Puree or Crushed Tomatoes
- 1 cup Heavy Cream or Coconut Cream
- 0.5 cup Water or Chicken Broth As needed
Instructions
- Peeled and dice the butternut squash, then steam or boil until tender. Mash or puree and set aside.
- In a large pan, heat 2 tablespoons of unsalted butter over medium heat. Add cumin seeds and let them sizzle.
- Add finely chopped onions and sauté until golden brown.
- Stir in minced garlic, grated ginger, and optional green chilies. Cook for 1-2 minutes.
- Add chicken pieces and cook until lightly golden.
- Incorporate garam masala, ground coriander, turmeric, paprika, and salt. Stir well.
- Pour in tomato puree and cook for about 5 minutes.
- Fold in mashed butternut squash and add water or chicken broth. Let simmer for about 10 minutes.
- Reduce heat and stir in heavy cream (or coconut cream) and remaining butter. Cook for another 3-5 minutes.
- Adjust seasoning as needed and garnish with fresh coriander leaves before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.