Creamy Butternut Squash Butter Chicken

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Creamy Butternut Squash Butter Chicken

This Creamy Butternut Squash Butter Chicken is rich and flavorful, with a velvety sauce made from roasted squash, warm spices, and a touch of coconut milk.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian

Servings: Servings

Calories: 663kcal

Author: Angela Morris

Ingredients

1 1/2 pounds chicken thighs cut into chunks
2 tablespoon olive oil divided
2 cups butternut squash diced
salt and black pepper to season
1 onion chopped
3 garlic cloves minced
1 tablespoon ginger grated
2 tablespoon tomato paste
2 tablespoons garam masala
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons smoked paprika
1 teaspoon chili powder
1 1/2 cups chicken stock
3/4 cup coconut milk or cream
2 tablespoon butter
cilantro for garnish

Instructions

Preheat the oven to 400°F. Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sear until golden on all sides, about 6–8 minutes. Remove from the pan and set aside.
In the same pan, sauté onion until soft, about 5 minutes. Stir in garlic, ginger, and tomato paste, cooking for 1–2 minutes until fragrant. Add garam masala, cumin, coriander, chili powder, and paprika, stirring to coat the onions.
Transfer the roasted squash to a blender with the onion-spice mixture and 1 cup of chicken stock. Blend until smooth and creamy. Return the sauce to the skillet, then stir in the remaining stock, butter, and coconut milk. Simmer gently for 5 minutes.
Add the chicken back to the skillet and let it simmer in the sauce for another 10 minutes, until cooked through and the sauce is thickened. Taste and adjust seasoning as needed.
Serve hot with rice or naan, garnished with fresh cilantro.

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