Butternut Squash Butter Chicken (Print Version)
Tender chicken in a velvety butternut squash and coconut milk sauce, infused with aromatic Indian spices for a comforting meal.
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds (675g) 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 (store-bought or homemade)
07 -
1 cup full-fat coconut milk
08 -
1/2 cup tomato puree
09 -
2 tablespoons butter
10 -
2 teaspoons garam masala
11 -
1 teaspoon turmeric
12 -
1 teaspoon cumin powder
13 -
1 teaspoon coriander powder
14 -
1/2 teaspoon chili powder
15 -
Salt and pepper, to taste
→ For Garnish and Serving
16 -
Fresh cilantro leaves, for garnish
17 -
Cooked basmati rice or naan, for serving
# Steps to Follow:
01 -
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
02 -
Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
03 -
Add the chicken pieces to the pan and cook until they are browned on all sides, around 8-10 minutes.
04 -
Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are well-coated on the chicken.
05 -
Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to combine all ingredients.
06 -
Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked, and the sauce has thickened.
07 -
In the final few minutes of cooking, stir in the butter to create a creamy texture.
08 -
Adjust seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
09 -
Serve hot with basmati rice or naan.
# Additional Notes:
01 -
Butternut squash puree adds an extra layer of sweetness and nutrition to the classic butter chicken sauce.
02 -
This dish is a great make-ahead meal, as the flavors develop even more when reheated.
03 -
Coconut milk can be substituted with heavy cream for a richer taste.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
05 -
Adding a squeeze of lime juice before serving can enhance the dish's flavor.