Creamy Butternut Squash Butter Chicken

Steam curls up from the valve and your stomach starts talking back. The smell of warm spices fills the air, and you catch yourself grinning before even tasting anything. It's that kinda comfort food moment that hits deep.

Your sealing ring does its job tight, holding all that flavor inside while the pressure builds up. You hear the valve hiss, and you know you're close. The kitchen feels cozy, and you can almost taste what's coming.

Once the pressure cooker finishes it's slow release, you open the lid and that rich aroma just wraps around you. The chicken is tender, the butternut squash sweet, and the sauce creamy. It's all ready for you to dig in.

Why Your Cooker Beats Every Other Pot

• Pressure cooking locks in flavors way better than regular pots.
• It cooks chicken super tender in way less time than the oven or stove.
• The sealing ring keeps all moisture and aromas trapped inside, no losing steam or flavor.
• The valve hiss during quick release makes you feel like a pro chef.
• Natural release lets food rest and finish cooking gently without drying out.
• You only dirty one pot, and cleanup's a breeze.
• Perfect for layered dishes like this butter chicken with butternut squash puree.

Everything You Need Lined Up

• ½ cup plain whole milk yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons minced garlic (about 2 cloves)
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• 1 pound chicken tenders cut into 2-inch pieces
• Ghee or unsalted butter for cooking (about 3 tablespoons total)
• ½ cup chopped yellow onions
• Additional garlic, ginger, chili powder, garam masala, and cumin for sauté
• 1 cup diced butternut squash
• 1 cup canned crushed tomatoes
• ¼ cup water
• ¼ cup heavy cream
• Granulated sugar, kosher salt, and optional cayenne for seasoning
• Cooked white basmati rice, fresh cilantro, and toasted naan for serving

Got all that? It's a bit of a list but all stuff that packs the recipe with layers of goodness. The yogurt mix marinates your chicken and helps keep it juicy. Fresh ginger and garlic bring that sharp zing most deep into the mixture. Ghee gives it that buttery, rich finish that's kind of irresistible.

How It All Comes Together Step by Step

1. Start by mixing the yogurt, lemon juice, grated ginger, minced garlic, and all those lovely spices into a marinade. Toss your chicken pieces in there and make sure each one is coated like you mean it. Cover and stick it in the fridge for at least 30 minutes. Overnight's even better if you got the time.
2. Heat up your skillet or Dutch oven over medium. Throw in a tablespoon of ghee or butter and sear all your chicken pieces till they turn that golden brown and smell amazing. Don't overcrowd the pan or they'll steam instead of getting that lovely crust. Take 'em out and set aside.
3. In the same pan, add a bit more butter if it looks dry and toss in your onions. Sauté them 'til translucent and soft, about 5 minutes tops. Then add garlic, ginger, chili powder, garam masala, and cumin. Let it cook for a minute or two just so the smells start waking up.
4. Throw in your diced butternut squash, crushed tomatoes, and a splash of water. Stir it all up and bring to a gentle simmer. Let those flavors mingle and the squash start to soften.
5. Now, put the chicken back in the pan with all that sauce. Cover and pressure cook. Use a quick release to get your dish ready fast but let it finish off with a slow release so everything stays nice and tender. Total cooking time should be about 1520 minutes inside the cooker.
6. Once it's done, stir in your heavy cream to get that rich, creamy texture going. Taste and adjust salt or add a pinch of sugar or cayenne if you want a little extra oomph. Serve it over your fluffy basmati or scoop it up with naan and sprinkle fresh cilantro before you dive in.

Time Savers That Actually Work

• Marinate your chicken the night before so the flavors are deep and you save time on day of cooking.
• Use pre-diced butternut squash from the store if you want to skip chunking it yourself. It works real good.
• Cook your basmati rice in a rice cooker while you do everything else so it's ready at meal time.

Your First Taste After the Wait

The moment you scoop up a bite, the creamy sauce hugs the chicken and sweet butternut squash. You feel that perfect balance of spices that warm you up without burning your tongue.

Each tender piece of chicken melts in your mouth, soaking up the buttery richness. The hint of lemon juice lifts the dish so it's not too heavy or flat tasting. You catch those subtle notes of cumin and garam masala that bring everything together.

It's the kind of meal that makes you wanna sit back, relax, and maybe even reach for seconds without guilt. Cozy, satisfying, and full of flavor that keeps you coming back.

Smart Storage That Actually Works

• Keep leftovers in airtight containers in the fridge and eat within 3 days for best taste and freshness.
• Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating gently on low heat.
• Reheat using a low heat setting on the stove or in your microwave. Stir a little water or cream in if it's looking a bit thick.
• If you got extra sauce, it freezes well on its own and can be added to other dishes later.

The FAQ Section You Actually Need

• Can I use chicken thighs instead of tenders? Yeah, chicken thighs work great too. They stay juicy and add extra flavor but might need a tiny longer cook time in the pressure cooker.
• What if I don't have garam masala? You can mix cumin, coriander, cinnamon, and a bit of nutmeg to make your own quick blend that works pretty good.
• Is butternut squash necessary or can I swap it? Butternut squash is awesome for creaminess and sweetness but you can swap in pumpkin or sweet potato if that's what you got.
• How do I know when to do a quick release versus slow release? Quick release works when you wanna stop cooking fast to keep textures tender and not mushy. Slow release is better for letting things rest and retain moisture without sudden pressure change.
• Can I prepare the whole meal in the pressure cooker? The chicken and sauce, definitely yes. Rice needs its own pot or a rice cooker but you can multitask during cooking.
• What's the deal with the sealing ring and how important is it? The sealing ring is what keeps the pressure sealed in your cooker. If it's old or cracked, your cooker won't reach pressure right and steam will escape. Make sure it's in good shape before cooking.

Butternut Squash Butter Chicken

This comforting Indian-style butter chicken is enriched with a smooth, sweet butternut squash puree for a lighter yet rich and creamy version of a classic dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

Calories 365 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• ½ cup plain whole milk yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons minced garlic about 2 cloves
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• 1 pound chicken tenders cut into 2-inch pieces
• 3 tablespoons ghee or unsalted butter for cooking, divided
• ½ cup chopped yellow onions
• 2 cloves garlic minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon chili powder
• ½ teaspoon garam masala
• ½ teaspoon ground cumin
• 1 cup diced butternut squash
• 1 cup canned crushed tomatoes
• ¼ cup water
• ¼ cup heavy cream
• 1 ½ teaspoons granulated sugar
• 1 teaspoon kosher salt
• pinch cayenne pepper optional
• cooked white basmati rice for serving
• fresh cilantro for garnish
• toasted naan for serving

Instructions

 

Instructions

• Mix yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, chili powder, and salt to form a marinade. Coat chicken pieces in the marinade, cover and refrigerate for 30 minutes or overnight.
• In a sauté pan, heat 1 tablespoon of ghee or butter over medium-high heat. Add the marinated chicken and cook for about 3 minutes. Remove chicken and set aside.
• In the same pan, heat more butter if needed. Sauté onions until soft, then add garlic, ginger, chili powder, garam masala, and cumin. Cook for 1-2 minutes.
• Add butternut squash, crushed tomatoes, and water. Stir and simmer for 10 minutes, until squash is soft. Blend sauce until smooth and return to pan.
• Add partially cooked chicken back to the pan along with sauce. Pressure cook for 15-20 minutes. Use quick release then let pressure reduce slowly.
• Stir in heavy cream, sugar, salt, and cayenne if using. Simmer 10 more minutes until chicken is fully tender and the sauce is creamy.
• Serve hot over basmati rice, topped with cilantro and with naan on the side.

Notes

Make it ahead by marinating the chicken overnight. Use store-bought precut butternut squash for convenience. Sauce freezes beautifully for future meals.