Creamy Butternut Squash Butter Chicken: One-Pot Comfort Magic
This Creamy Butternut Squash Butter Chicken is a cozy, rich, and comforting dish that combines tender chicken thighs with a silky sauce made from butternut squash puree, coconut milk, and aromatic spices. It’s a healthier twist on the classic butter chicken with natural sweetness and velvety texture.
Ingredients
- 1 1/2 pounds (675g) boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash puree (store-bought or homemade)
- 1 cup full-fat coconut milk
- 1/2 cup tomato puree
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Pat chicken dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat a heavy pot or skillet over medium-high heat with 1 tablespoon oil. Add half the chicken and brown 2–3 minutes per side. Transfer to a plate and repeat with remaining oil and chicken.
- Reduce heat to medium. Add onion and cook 3–4 minutes until golden. Stir in garlic and ginger; cook 30–45 seconds until fragrant.
- Add garam masala, turmeric, cumin, coriander, and chili powder. Stir for 30 seconds to toast the spices.
- Pour in tomato puree. Stir and cook 2 minutes to reduce. Add butternut squash puree and mix until smooth.
- Stir in coconut milk. Blend well and taste for salt adjustment.
- Return chicken and juices to the pot. Stir, cover, and simmer 10–12 minutes on medium-low heat until chicken is tender and cooked through (165°F/74°C).
- Stir in butter until melted and the sauce becomes glossy. Adjust seasoning and thickness with water if needed.
- Turn off the heat and let rest for 2 minutes to thicken slightly.
- Garnish with fresh cilantro and serve hot over basmati rice or with naan.
Notes
- Substitute chicken thighs with chicken breast, but reduce cook time by 3–5 minutes.
- For a dairy-free version, replace butter with vegan butter.
- Use pumpkin or sweet potato puree instead of butternut squash for a different sweetness.
- Kashmiri chili can replace regular chili powder for milder heat and rich color.
- Always ensure chicken reaches 165°F/74°C internal temperature for safety.