why make this recipe
Creamy Butternut Squash Butter Chicken is a delicious twist on the classic butter chicken. The addition of butternut squash adds a rich, creamy texture and a hint of sweetness that enhances the overall flavor. It’s perfect for those who love comforting meals with a unique touch. This dish is not only easy to make but also packed with nutrients. Whether you’re looking for a cozy dinner or a way to impress your guests, this recipe is sure to please everyone at the table.
how to make Creamy Butternut Squash Butter Chicken
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
Directions :
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
- Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the pan and cook until they are browned on all sides, which should take around 8-10 minutes.
- Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices coat the chicken well.
- Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to combine all the ingredients.
- Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened.
- In the final few minutes of cooking, stir in the butter to create a creamy texture.
- Adjust the seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
- Serve hot with basmati rice or naan.
how to serve Creamy Butternut Squash Butter Chicken
Creamy Butternut Squash Butter Chicken is best enjoyed hot. Serve it over a bed of fluffy basmati rice or alongside warm naan bread to soak up the delicious sauce. You can also add a side of steamed vegetables or a simple salad for extra freshness.
how to store Creamy Butternut Squash Butter Chicken
To store any leftovers, let the butter chicken cool down to room temperature. Transfer it into an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you plan to store it for longer, consider freezing it. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
tips to make Creamy Butternut Squash Butter Chicken
- For extra flavor, try marinating the chicken pieces in spices and yogurt for a few hours before cooking.
- You can add more vegetables if you like, such as spinach or bell peppers, for added nutrition and color.
- Adjust the spice levels by adding more chili powder or other spices depending on your taste preference.
variation (if any)
This recipe can be made using different proteins like shrimp or tofu for a vegetarian option. You can also substitute the butternut squash with pumpkin puree for a similar creamy texture with a different flavor.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless chicken breast. Just be careful not to overcook them as they can dry out quicker than thighs.
2. Can I make this dish dairy-free?
Yes! The recipe is already dairy-free by using coconut milk. Make sure to use dairy-free butter as well.
3. How can I make it spicier?
You can add more chili powder or even chopped fresh chili peppers when cooking. Adjust to your desired spice level!
Creamy Butternut Squash Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Description
A delicious twist on classic butter chicken with the addition of creamy butternut squash for extra richness and flavor.
Ingredients
- 1 1/2 pounds 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
- 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
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces and cook until browned on all sides, about 8-10 minutes.
- Stir in the garam masala, turmeric, cumin, coriander, chili powder, salt, and pepper; cook for another 1-2 minutes.
- Reduce heat to low, add butternut squash puree, coconut milk, and tomato puree; stir to combine.
- Allow to simmer for about 20 minutes until chicken is cooked and sauce has thickened, stirring occasionally.
- Stir in the butter before serving for a creamy texture.
- Garnish with cilantro and serve hot with basmati rice or naan.
Notes
For extra flavor, marinate chicken in spices and yogurt beforehand. You can add more vegetables for added nutrition and adjust the spices to your taste.