When the winter chill sets in, there’s nothing quite like a warm, comforting curry to bring everyone around the table. This Butternut Butter Chicken blends the classic richness of Indian butter chicken with the natural sweetness of roasted butternut, turning a much-loved dish into something truly special.
This is a great food favourite that’s incredibly quick to make.
Butter chicken is known for its creamy, mildly spiced tomato sauce and tender chunks of marinated chicken. In this version, the curry is served in golden butternut “bowls” that not only look impressive but add a touch of sweetness that balances the heat of the spices beautifully.
This recipe is perfect for when you want to make a dinner that’s just a bit more memorable—whether you’re hosting guests or simply indulging in a weekend family meal. The marinated chicken ensures flavour in every bite, while the vibrant curry sauce, rich with cream and spices, is worth every moment of prep.
Pair it with freshly made naan or buttery roti to mop up every last spoonful, and don’t forget a sprinkle of coconut and coriander on top for that final flourish.
Pair it with freshly made naan or buttery roti to mop up every last spoonful, and don’t forget a sprinkle of coconut and coriander on top for that final flourish.
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Recipe Overview
- Course: Dinner
- Cuisine: Indian-inspired
Difficulty: Moderate - Servings: 6–8
- Prep time: 30 minutes
- Cooking time: 25 minutes
- Cooking time: 25 minutes
Ingredients – For the Butternuts
- 4 medium butternuts, halved and seeds removed
For the Chicken & Marinade
- 1 kg chicken fillets, cut into strips or cubes
- 1 cup natural yoghurt
- 1 tbsp lemon juice
- 1 tbsp chicken masala
- 1 tsp turmeric
For the Curry Sauce
- ¼ cup oil
- 2 onions, chopped
- 1 small cinnamon stick
- 1 tsp dried chilli flakes
- 1 tsp cumin
- 1 tsp red pepper
- 1 tsp white pepper
- 2 tsp ground coriander
- 2 tsp salt
- 1 tbsp garlic and ginger paste
- 1 tin chopped tomatoes (preferably deep red)
- 1 cup fresh cream
Garnish
- 1 tbsp shredded coconut
- Fresh coriander leaves
👩🍳 Method
Prepare the Butternut Bowls
- Option 1 (for extra flavour): Preheat the oven to 200°C. Lightly brush the butternut halves with oil and roast cut-side up for 40–45 minutes until caramelised and soft.
- Option 2 (quick method): Microwave the halved butternuts, cut-side down, in a covered dish for 15 minutes until tender.
- Once cooled slightly, gently scoop out some of the flesh, leaving enough to form a sturdy bowl.
Marinate and Cook the Chicken
- In a large bowl, combine the chicken with yoghurt, lemon juice, masala, and turmeric. Marinate for at least 30 minutes (or overnight for deeper flavour).
- Heat a generous knob of butter in a skillet or pan. Cook the chicken in batches for 3 minutes per side, until golden. Remove and set aside.
Make the Sauce
- In the same pan, add oil and sauté the onions until translucent.
- Stir in garlic and ginger paste, then the coriander and cumin. Cook for 20–30 seconds.
- Add chopped tomatoes, cinnamon stick, chilli flakes, red pepper, white pepper, and salt. Simmer for 10–15 minutes until thickened.
- Remove the cinnamon stick, blend the sauce until smooth (add a splash of water if needed), and return to the pan.
- Stir in cream, return the chicken to the pan, and simmer gently for 10 minutes until the sauce is rich and the chicken fully cooked.
Serve
- Spoon the creamy butter chicken into the roasted butternut halves.
- Garnish with shredded coconut and fresh coriander.
- Serve with warm naan, roti, or basmati rice.
Butternut Butter Chicken
Ingredients
For the Butternuts
- 4 medium butternuts, halve and seeds removed
For the Chicken & Marinade
- 1 kg chicken fillets, cut into strips or cubes
- 1 cup natural yoghurt
- 1 tbsp lemon juicce
- 1 tbsp lemon juice
- 1 tbsp chicken masala
- 1 tsp turmeric
For the Curry Sauce
- ¼ cup oil
- 2 onions chopped
- 1 small cinnamon stick
- 1 tsp dried chilli flakes
- 1 tsp cumin
- 1 tsp cumin
- 1 tsp red pepper
- 1 tsp white pepper
- 2 tsp salt
- 1 tbsp garlic and ginger paste
- 1 tin chopped tomatoes preferably deep red
- 1 cup fresh cream
Garnish
- 1 tbsp shredded coconut
- fresh coriander leaves
Instructions
Prepare the Butternut Bowls
- Option 1 (for extra flavour): Preheat the oven to 200°C. Lightly brush the butternut halves with oil and roast cut-side up for 40–45 minutes until caramelised and soft.
- Option 2 (quick method): Microwave the halved butternuts, cut-side down, in a covered dish for 15 minutes until tender.
- Once cooled slightly, gently scoop out some of the flesh, leaving enough to form a sturdy bowl
Marinate and Cook the Chicken
- In a large bowl, combine the chicken with yoghurt, lemon juice, masala, and turmeric. Marinate for at least 30 minutes (or overnight for deeper flavour).
- Heat a generous knob of butter in a skillet or pan. Cook the chicken in batches for 3 minutes per side, until golden. Remove and set aside.
Make the Sauce
- In the same pan, add oil and sauté the onions until translucent.
- Stir in garlic and ginger paste, then the coriander and cumin. Cook for 20–30 seconds.
- Add chopped tomatoes, cinnamon stick, chilli flakes, red pepper, white pepper, and salt. Simmer for 10–15 minutes until thickened.
- Remove the cinnamon stick, blend the sauce until smooth (add a splash of water if needed), and return to the pan.
- Stir in cream, return the chicken to the pan, and simmer gently for 10 minutes until the sauce is rich and the chicken fully cooked.
Serve
- Spoon the creamy butter chicken into the roasted butternut halves.
- Garnish with shredded coconut and fresh coriander.
- Serve with warm naan, roti, or basmati rice.