Description
A rich and creamy Butter Chicken recipe infused with the natural sweetness of butternut squash puree, combined with aromatic Indian spices and coconut milk for a comforting and flavorful meal.
Ingredients
Scale
Chicken and Spices
- 1 1/2 pounds (675g) boneless skinless chicken thighs, cut into bite-sized pieces
- 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
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash puree (store-bought or homemade)
- 1/2 cup tomato puree
Dairy and Fats
- 2 tablespoons vegetable oil
- 1 cup full-fat coconut milk
- 2 tablespoons butter
Garnish and Serving
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Sauté Onions: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Add Aromatics: Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Cook Chicken: Add the chicken pieces to the pan and cook until they are browned on all sides, around 8-10 minutes.
- Spice the Chicken: Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are well-coated on the chicken.
- Add Liquids and Puree: Reduce heat to low, then add butternut squash puree, coconut milk, and tomato puree. Stir well to combine all ingredients.
- Simmer: Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened.
- Finish with Butter: In the final few minutes of cooking, stir in the butter to create a creamy texture.
- Adjust and Garnish: Adjust seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
- Serve: Serve hot with cooked basmati rice or warm naan bread.
Notes
- For a smoother sauce, blend the butternut squash puree with the tomato puree before adding to the pan.
- You can substitute chicken breasts for thighs if preferred, but thighs remain juicier.
- Adjust chili powder according to your spice tolerance.
- Homemade butternut squash puree can be made by roasting cubed squash and blending until smooth.
- This dish can be made gluten-free by serving with rice instead of naan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 460
- Sugar: 6g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Butter chicken, butternut squash puree, creamy chicken curry, Indian spices, coconut milk, garam masala, comfort food, easy dinner
