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Creamy Butternut Squash Butter Chicken

A rich butter chicken made with roasted butternut squash for a cozy autumn twist.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 plates
Course: Dinner
Cuisine: Autumn, Indian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 1.5 lb chicken breast cubed
  • 3 cups butternut squash cubed
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 cup tomato purée
  • 0.75 cup heavy cream
  • 4 tbsp butter
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp turmeric

Equipment

  • Large skillet
  • Baking sheet
  • Blender
  • Chef knife

Method
 

  1. Roast butternut squash at 400°F until tender.
  2. Sauté onion in butter and oil until soft.
  3. Add garlic, ginger, and spices, cooking briefly.
  4. Stir in tomato purée and simmer.
  5. Blend roasted squash with sauce until smooth.
  6. Return sauce to pan and add cream.
  7. Add chicken and simmer until cooked through.
  8. Finish with butter and garnish with cilantro.

Notes

Do not boil after adding cream to keep sauce smooth.