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Squash Butter Chicken Recipe

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4 from 56 reviews

Squash Butter Chicken is a creamy, flavorful twist on the classic butter chicken, using butternut squash puree and coconut milk to create a rich, velvety sauce infused with aromatic Indian spices. This comforting dish pairs perfectly with basmati rice or naan, offering a deliciously satisfying meal in under an hour.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken and Spice Mix

  • 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

Sauce and Aromatics

  • 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

Garnish and Serving

  • Fresh cilantro leaves, for garnish
  • Cooked basmati rice or naan, for serving

Instructions

  1. Prepare Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
  2. Add Ginger and Garlic: Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant, which helps release their essential oils and flavor the base of the sauce.
  3. Brown the Chicken: Add the bite-sized chicken pieces to the pan, stirring occasionally, and cook until browned on all sides, approximately 8-10 minutes. This step helps lock in juices and develop flavor.
  4. Add Spices: Stir in garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for 1-2 minutes to toast the spices and coat the chicken evenly, enhancing the aromatic profile.
  5. Add Liquids and Puree: Reduce heat to low and add the butternut squash puree, coconut milk, and tomato puree. Stir thoroughly to combine all ingredients, forming a cohesive sauce.
  6. Simmer: Allow the mixture to simmer gently for about 20 minutes, stirring occasionally. This slow simmer allows the chicken to cook through and the sauce to thicken and deepen in flavor.
  7. Finish with Butter: In the last few minutes of cooking, stir in the butter to add richness and create a smooth, creamy texture in the sauce.
  8. Adjust Seasoning and Garnish: Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh cilantro leaves before serving to add a fresh, herbal contrast.
  9. Serve: Serve the squash butter chicken hot alongside cooked basmati rice or naan for a complete and satisfying meal.

Notes

  • For a homemade butternut squash puree, roast peeled and cubed squash at 400°F (200°C) until tender, then blend until smooth.
  • You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful in this recipe.
  • Adjust the chili powder to taste depending on your preferred spice level.
  • This recipe is dairy-free except for butter; for a fully dairy-free version, substitute butter with a plant-based alternative or additional coconut oil.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://yourdailycook.com/squash-butter-chicken-recipe/