Creamy Butternut Squash Butter Chicken Recipe – Easy & Rich
This creamy butternut squash butter chicken is a cozy twist on the classic Indian favorite, blending the richness of spiced tomato cream sauce with the natural sweetness of squash. Ready in just 45 minutes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Ingredients
- 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)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 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
- Salt to taste
- Fresh coriander (cilantro) leaves for garnish
Instructions
1. Peel the butternut squash, remove seeds, and dice. Steam or boil for 10–15 minutes until soft, then mash or puree and set aside.
2. In a large pan, heat 2 tablespoons of butter over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add chopped onions and sauté for 5–7 minutes until golden brown.
4. Stir in garlic, ginger, and green chilies (if using). Cook for 1–2 minutes until aromatic.
5. Add chicken pieces and cook for 5 minutes until lightly browned.
6. Add garam masala, ground coriander, turmeric, paprika, chili powder, and salt. Stir well to coat the chicken.
7. Pour in tomato puree and increase heat slightly. Cook for 5 minutes until the sauce thickens and oil starts to separate.
8. Stir in mashed butternut squash and 1/2 cup water or chicken broth. Simmer on low heat for 10 minutes until chicken is cooked through.
9. Reduce heat and stir in heavy cream and remaining 1 tablespoon of butter. Cook for 3–5 minutes until creamy.
10. Taste and adjust salt and spice levels to your preference.
11. Garnish with fresh coriander leaves and serve hot with basmati rice or naan.
Notes
You can make this dish dairy-free by using coconut cream instead of heavy cream. Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat gently over low heat.