Description

A rich, creamy twist on classic butter chicken, this version incorporates smooth butternut squash puree for natural sweetness and a velvety texture. The warm spices blend beautifully with tender chicken thighs, creating a comforting yet indulgent meal perfect for any night.

Ingredients

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tsp garam masala

2 tsp ground cumin

1 tsp ground turmeric

1 tsp paprika

1 tsp cayenne pepper (optional)

1 cup butternut squash puree

1.5 cups heavy cream

1 cup chicken broth

2 tbsp tomato paste

Salt and pepper to taste

1 tbsp butter

Fresh cilantro leaves, for garnish

Cooked basmati rice, for serving

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Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet. Sauté the chopped onion until soft and translucent, about 4–5 minutes.
Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add garam masala, ground cumin, turmeric, paprika, and cayenne pepper. Stir and cook for another minute to toast the spices.
Pour in butternut squash puree, chicken broth, and tomato paste. Stir to combine and bring to a gentle simmer.
Return the browned chicken to the skillet, cover, reduce heat to low, and simmer for about 20 minutes until chicken is cooked through.
Stir in heavy cream and butter, then simmer an additional 5 minutes until the sauce is creamy and well-incorporated.
Taste and adjust seasoning with salt and pepper as needed.
Serve over cooked basmati rice and garnish with fresh cilantro leaves.

Notes

Substitute half or all of the heavy cream with coconut milk for a dairy-free option.

Add vegetables like roasted squash cubes or spinach for extra nutrition.

Adjust heat by increasing or omitting cayenne pepper.

To deepen flavor, add smoked paprika or fenugreek leaves.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 2 months.

Reheat gently on the stovetop, adding a splash of broth or cream if needed.

Nutrition

Serving Size: 1 portion (about 1/6 of recipe)
Calories: 520
Sugar: 5g
Sodium: 480mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 34g
Cholesterol: 160mg