Description
Creamy Butternut Squash Butter Chicken is a comforting and flavorful dish combining tender chicken pieces with the sweetness of butternut squash in a rich, spiced coconut milk sauce. This recipe blends traditional Indian spices with a creamy texture, making it perfect for a hearty family meal served over rice or with fresh naan.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts/thighs, cut into bite-size chunks
- 1/4 cup plain Greek yogurt
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 – 1 teaspoon cayenne pepper, use to taste
- 1 teaspoon kosher salt
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 large yellow onion, chopped
- 2 cups cubed butternut squash
- 6 cloves garlic, chopped
- 2 tablespoons fresh grated ginger
- 1–2 teaspoons chili flakes, use to taste
- 1 tablespoon tomato paste
- 1 (14 ounce) can full-fat coconut milk
- 1/2 cup fresh cilantro, roughly chopped
- Additional salt and black pepper to taste
- 1 tablespoon garam masala (for cooking)
- 1 teaspoon cumin (for cooking)
- 1/2 teaspoon paprika (for cooking)
- 1/2 teaspoon turmeric (for cooking)
- 1/2 – 1 teaspoon cayenne pepper (for cooking)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken chunks with Greek yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 teaspoon salt. Toss well to coat evenly. Let the chicken marinate and rest for 5 to 10 minutes to absorb the flavors.
- Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them on both sides for about 2 minutes until browned. Add 2 tablespoons of salted butter to the pan and toss the chicken to coat it well in the butter. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Vegetables and Spices: In the same skillet, add the chopped onion and cubed butternut squash, tossing them with the remaining butter in the skillet. Cook for about 5 minutes until the vegetables begin to soften. Then add 2 more tablespoons of butter, garlic, grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, chili flakes, salt, and black pepper. Stir and cook the mixture until the spices become fragrant, roughly 5 minutes. Add the tomato paste and continue cooking for another 3 to 4 minutes to deepen the flavor.
- Simmer the Sauce: Reduce the heat to low and add 1 cup of water along with the full-fat coconut milk to the skillet. Stir to combine all ingredients and bring the sauce to a gentle simmer. Let it cook for about 5 minutes or until the sauce thickens slightly. If the sauce becomes too thick, thin it by adding 1/2 to 1 cup more coconut milk as needed.
- Finish Cooking the Chicken: Return the seared chicken along with any juices on the plate back into the skillet. Stir occasionally and cook for an additional 10 minutes on low heat until the sauce thickens to your preference and the chicken is fully cooked through.
- Add Fresh Cilantro and Season: Remove the skillet from heat and stir in the roughly chopped fresh cilantro. Taste the curry and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Serve the creamy butternut squash butter chicken hot over bowls of steamed rice and alongside fresh naan bread for a complete, hearty Indian-inspired meal. Enjoy!
Notes
- Adjust cayenne pepper and chili flakes according to your preferred spice level.
- Use boneless skinless chicken thighs for more tender and flavorful meat compared to breasts.
- The butternut squash adds a natural sweetness and creaminess that balances the spices well.
- If you want a thicker sauce, let it simmer longer or add less water/coconut milk.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Serve with basmati rice or warm naan for an authentic meal experience.
