Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for about 5 minutes until translucent.

Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for an additional 1–2 minutes until aromatic.

Introduce 1 pound of boneless skinless chicken thighs, cooking for 8–10 minutes until golden brown on all sides.

Mix in 2 teaspoons of garam masala, 1 teaspoon of turmeric, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and ½ teaspoon of chili powder along with salt and pepper to taste.

Lower the heat and incorporate 1 cup of butternut squash puree, 1 cup of coconut milk, and ½ cup of tomato puree.

Allow the mixture to simmer gently for about 20 minutes, stirring occasionally.

In the final moments, incorporate 2 tablespoons of butter, stirring until it melts.

Taste and adjust seasoning if needed. Garnish with fresh cilantro leaves before serving.

Serve hot with basmati rice or warm naan.