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Butternut Squash Butter Chicken

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This cozy fall twist on classic butter chicken features sweet, roasted butternut squash blended into a creamy, spiced tomato sauce with tender marinated chicken. It’s a comforting, nourishing dinner that’s easy enough for weeknights and impressive enough for guests.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 1 large yellow onion, chopped
  • 2 tbsp unsalted butter (or ghee)
  • 1 tbsp olive oil (plus more for roasting squash)
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp chili powder (adjust to taste)
  • 1 1/2 tsp salt, or to taste
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 tbsp brown sugar or honey (optional)
  • 2 tbsp chopped fresh cilantro (for garnish)
  • Steamed basmati rice or naan, to serve

Instructions

  1. In a medium bowl, combine chicken, Greek yogurt, lemon juice, ginger, garlic, cumin, garam masala, smoked paprika, and salt. Mix well, cover, and refrigerate for at least 30 minutes.
  2. Preheat oven to 425°F. Toss butternut squash cubes with olive oil and a pinch of salt. Spread on a lined baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, heat 1 tbsp oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and sear until browned on both sides (about 3-4 minutes per side). Transfer to a plate.
  4. In the same skillet, add butter and chopped onion. Cook over medium heat until onion is soft and golden, about 5 minutes. Add garam masala, coriander, cumin, turmeric, chili powder, and salt. Stir for 1 minute until fragrant.
  5. Add roasted butternut squash and crushed tomatoes to the skillet. Stir and simmer for 5 minutes. Use an immersion blender (or transfer to a blender) to puree the sauce until smooth and creamy.
  6. Stir in heavy cream (or coconut cream) and brown sugar or honey, if using. Add seared chicken and any juices back to the skillet. Simmer uncovered for 10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
  7. Taste and adjust salt or spice as needed. If sauce is too thick, add a splash of water or chicken broth.
  8. Serve hot over steamed basmati rice or with naan. Garnish with fresh cilantro.

Notes

For dairy-free, use coconut yogurt and coconut cream. Chicken thighs yield juicier results, but chicken breast works too. Roasting the squash adds sweetness and depth. Adjust chili powder for heat. Leftovers taste even better the next day and freeze well. Add spinach at the end for extra veggies.

Nutrition

Keywords: butternut squash butter chicken, fall dinner, Indian curry, creamy chicken, cozy comfort food, gluten-free, easy weeknight meal

Find it online: https://realityeats.com/butternut-squash-butter-chicken-recipe-easy-cozy-fall-dinner/