Go Back
Butternut Squash Butter Chicken Recipe

Butternut Squash Butter Chicken Recipe - Hearty Food Ideas

Cooking is more than just tossing ingredients together; it’s about weaving flavors, emotions, and memories. When I first encountered butternut squash butter chicken, I wasn’t just intrigued by the ingredients — I was captivated by how they came together. This dish transforms traditional butter chicken by infusing it with the sweet and nutty notes of butternut squash. In essence, it’s comfort food that’s anything but ordinary.
Perfect for weeknight dinners or elevating a gathering, this dish is as enjoyable to prepare as it is to eat. Picture a bustling kitchen, the comforting aroma of spices and roasted squash filling the air. Let’s explore the depths of this recipe, and trust me, your taste buds will thank you.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 284
Ingredients Method Notes

Ingredients
  

  • 1 1/2 tablespoons ghee or unsalted butter, divided
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1 cup diced butternut squash
  • 1 cup crushed canned tomatoes
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • Pinch of cayenne pepper optional, for heat
  • 1/2 teaspoon ground coriander adds a citrusy depth
  • 1/2 cup plain whole milk yogurt or full-fat Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely grated fresh ginger root
  • 1 1/2 teaspoons minced garlic about 2 cloves
  • 2 teaspoons garam masala spice blend
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika for a milder, smoky flavor
  • 1/2 teaspoon kosher salt
  • 1 pound chicken tenders, cut into 2-inch pieces
  • 1 1/2 tablespoons ghee or unsalted butter, for cooking
  • Cooked white basmati rice
  • Fresh cilantro leaves
  • Toasted naan bread

Method
 

Step 1: Marinate the Chicken
  1. In a mixing bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, smoked paprika, and salt. Stir well to form a marinade. Add the chicken tenders and coat them thoroughly. Cover and refrigerate for at least 30 minutes, though longer is better.
Step 2: Prepare the Sauce
  1. In a large skillet, heat 1 tablespoon of ghee over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger; cook for another 1-2 minutes until fragrant.
Step 3: Incorporate the Spices
  1. Sprinkle in the smoked paprika, garam masala, and cumin. This step brings out the spices’ true aromas. Stir for about a minute, allowing the spices to bloom in the oil.
Step 4: Add the Butternut Squash
  1. Next, add the diced butternut squash, canned tomatoes, and water. Bring the mixture to a simmer and cover. Cook for 15-20 minutes until the squash is soft.
Step 5: Blend the Sauce
  1. Once the squash is cooked, use an immersion blender to purée the mixture until smooth. You can also transfer it to a countertop blender. Return the sauce to the skillet.
Step 6: Finish the Sauce
  1. Stir in the heavy cream, sugar, and salt. If desired, add a pinch of cayenne pepper for heat. Allow simmering on low for about 5 minutes to meld the flavors.
Step 7: Cook the Chicken
  1. In a separate pan, heat the remaining 1/2 tablespoon of ghee or butter over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes or until fully cooked through, stirring occasionally.
Step 8: Combine
  1. Transfer the cooked chicken to the sauce and simmer for an additional 5 minutes, allowing it to soak up those rich flavors.
Step 9: Serve
  1. Serve the butternut squash butter chicken over basmati rice with fresh cilantro and warm naan on the side. Feel free to forget your manners and dive right in!

Notes

  • Use Fresh Spices: Spice freshness matters! Ensure your spices are fresh for the best flavor.
  • Make Ahead: Marinate the chicken the night before. This will deepen the flavors.
  • Vegetarian Option: Substitute chicken with chickpeas or paneer for a satisfying vegetarian alternative.
  • Adjust Creaminess: If you’re looking to lighten the dish, reduce the amount of cream or replace it with coconut milk for a dairy-free version.
  • Cayenne Control: If you can’t handle much heat, skip the cayenne altogether or just add a touch.