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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
Cook Time 30 minutes
Total Time 45 minutes
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.