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Creamy Butternut Squash Butter Chicken served over a bed of white basmati rice, garnished generously with fresh chopped cilantro, with a piece of naan bread on the side.

Creamy Butternut Squash Butter Chicken

A rich and comforting twist on classic butter chicken, made extra creamy and flavorful with velvety butternut squash puree.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian Fusion
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 1/2 pounds boneless skinless chicken breasts, cut into chunks
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 cup butternut squash puree
  • 14 oz crushed tomatoes
  • 1 cup heavy cream
  • 2 tbsp tomato paste
Spices
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1/2 tsp chili powder
Finishing
  • salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • cooked basmati rice (for serving)

Equipment

  • Large Skillet

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sear until golden. Remove and set aside.
  2. In the same skillet, sauté onion, garlic, and ginger until fragrant and softened.
  3. Stir in garam masala, cumin, turmeric, paprika, and chili powder. Cook for 1 minute to bloom spices.
  4. Add butternut squash puree, crushed tomatoes, and tomato paste. Mix well and bring to a simmer.
  5. Return chicken to the pan, coat in sauce, cover, and simmer for 15–20 minutes until tender.
  6. Pour in heavy cream and stir until smooth and creamy. Simmer for 5 more minutes.
  7. Taste and adjust seasoning, garnish with cilantro, and serve over basmati rice.

Notes

For extra richness, add a tablespoon of butter at the end. Serve with naan or rice for a hearty meal.