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Butternut Butter Chicken

Butternut Butter Chicken

Ouma Irene's Recipe
A mild yet heartwarming winter curry served in a butternut bowl.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine Indian
Servings 4

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.
    Sliced Butternut
  • 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.
    Cooking the Chicken

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.
Keyword Butternut, Chicken