butternut butter chicken

a love letter

better than marry me chicken (I have it on good authority).

For the butternut puree - you can use a can or you can use my honeynut puree from my honeynut soup recipe!!

Time: About 1 hour, plus marinating
Serves: 4

This fall-inspired butter chicken uses butternut squash purée alongside tomato for a sauce that’s rich, silky, warmly spiced, and just slightly sweet. The butternut doesn’t overpower the dish — it simply adds body and a subtle fall twist while the garam masala, ginger, garlic, Kashmiri chili, and kasuri methi keep the flavor firmly in butter chicken territory.

Serve with basmati rice, warm naan, and fresh cilantro.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, cut into bite-size cubes

• 1/3 cup plain Greek yogurt

• 1 tablespoon fresh lemon juice

• 1 tablespoon neutral oil

• 1 teaspoon grated garlic

• 1 teaspoon grated ginger

• 1 teaspoon garam masala

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 teaspoon Kashmiri chili powder

• 1/2 teaspoon turmeric

• 3/4 teaspoon kosher salt

For the Butternut Butter Sauce

• 3 tablespoons butter

• 4 garlic cloves, minced or grated

• 1 tablespoon freshly grated ginger

• 1/2 sweet onion, thinly sliced, optional

• 2 whole cardamom pods, optional

• 2 whole cloves, optional

• 1 1/2 teaspoons garam masala

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 1/2 teaspoons Kashmiri chili powder

• 1 1/2 cups passata

• 3/4 cup plain butternut squash purée

• 1/3 cup heavy cream

• 1 teaspoon kasuri methi, or dried fenugreek leaves

• Salt, to taste

For Serving

• Basmati rice

• Warm naan

• Fresh cilantro

Instructions

1. Marinate the chicken. Add the Greek yogurt, lemon juice, oil, grated garlic, grated ginger, garam masala, cumin, coriander, Kashmiri chili powder, turmeric, and salt to a medium bowl. Stir until combined.

2. Add the cubed chicken and toss until evenly coated. Cover and let marinate for at least 30 minutes, or up to about 4 hours in the refrigerator.

3. Heat a large skillet over medium heat with a small drizzle of neutral oil.

4. Add the chicken in a single layer, working in batches if necessary. Cook for a few minutes per side until nicely browned and nearly cooked through.
   The chicken will finish cooking in the sauce, so avoid overcooking it here.

5. Transfer the chicken to a plate and set aside. Carefully wipe out the skillet before starting the sauce. The yogurt marinade tends to leave behind cooked-on bits that can muddy the sauce or burn as it continues cooking.

6. Return the skillet to medium-low heat and add the 3 tablespoons butter.
   Add the garlic and ginger.
   If using the whole cardamom pods and cloves, add them now as well. They’ll gently infuse the butter and sauce as it cooks.
   If using onion, add the thinly sliced 1/2 sweet onion at this stage too.

7. Cook the aromatics for about 5–7 minutes if using onion, stirring occasionally, until the onion is very soft and translucent.
   If you’re skipping the onion, cook the garlic and ginger for just 30–60 seconds, until fragrant.

8. Add the garam masala, cumin, coriander, and Kashmiri chili powder. Stir constantly for about 30 seconds to bloom the spices in the butter.

9. Add the 1 1/2 cups passata and 3/4 cup butternut squash purée. Stir until completely combined.

10. If using onion, carefully transfer the sauce mixture to a blender and blend until completely smooth, then return it to the skillet.

Blending is optional if you skipped the onion, but you can still blend the sauce if you want an especially silky texture.

1. Bring the sauce to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until it has slightly thickened and the flavors have come together.

2. Reduce the heat to low and stir in the 1/3 cup heavy cream.

3. Return the chicken and any accumulated juices to the skillet. Stir until the chicken is completely coated in the sauce.

4. Let everything simmer gently for another 5–8 minutes, or until the chicken is cooked through and tender.

5. Crush the kasuri methi between your palms and stir it into the finished sauce.

6. If you used whole cardamom pods or cloves, fish them out before serving — although, as Kris assures me, accidentally biting into one is apparently very authentic.

7. Taste and add salt as needed. If the sauce becomes thicker than you’d like, loosen it with a small splash of water or chicken stock.

8. Serve over basmati rice with warm naan and fresh cilantro.

Tips

Keep the heat at medium when cooking the chicken. The yogurt marinade can scorch quickly, so medium heat gives the chicken time to brown without burning the coating.

Wipe the skillet after cooking the chicken. Yogurt marinades leave behind a lot of cooked-on residue, and starting the sauce in a cleaner pan keeps the flavor and color much smoother.

The onion is optional. It adds extra sweetness and depth, but if you use it, blending the sauce afterward gives you the creamy, smooth texture you want here.

Whole cardamom and cloves are optional but great. They infuse the sauce with another layer of warm spice without changing the overall texture. Just remember to remove them before serving.

Use plain butternut squash purée. Avoid sweetened or pre-seasoned squash so you can control the balance of the sauce.

Keep the final simmer gentle. Once the cream goes in, low heat helps the sauce stay smooth and silky.