Creamy Butternut Squash Butter Chicken

ByMadison Rae
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Why Make This Recipe

Creamy Butternut Squash Butter Chicken is a delightful twist on the traditional butter chicken dish. It combines the comforting flavors of chicken simmered in a rich sauce with the unique sweetness of butternut squash. Not only is it delicious, but it’s also packed with nutrients, making it a great meal for everyone. Whether you’re preparing a cozy dinner at home or impressing guests, this recipe is sure to please.

How to Make Creamy Butternut Squash Butter Chicken

Ingredients:

  • 1 1/2 pounds (675g) boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup butternut squash puree (store-bought or homemade)
  • 1 cup full-fat coconut milk
  • 1/2 cup tomato puree
  • 2 tablespoons butter
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish
  • Cooked basmati rice or naan, for serving

Directions:

  1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
  2. Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
  3. Add the chicken pieces to the pan and cook until they are browned on all sides, around 8-10 minutes.
  4. Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are well-coated on the chicken.
  5. Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to combine all ingredients.
  6. Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened.
  7. In the final few minutes of cooking, stir in the butter to create a creamy texture.
  8. Adjust seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
  9. Serve hot with basmati rice or naan.

How to Serve Creamy Butternut Squash Butter Chicken

Serving this dish is simple and enjoyable. Serve the creamy butter chicken over a bed of fluffy basmati rice or with warm naan bread. You can also add a side of fresh salad for a well-rounded meal. The creamy sauce is perfect for dipping the naan, making each bite delightful!

How to Store Creamy Butternut Squash Butter Chicken

To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. If you’d like to keep it longer, consider freezing it. Place it in a freezer-safe container and it can last up to three months. When you’re ready to eat, simply thaw it overnight in the refrigerator before reheating.

Tips to Make Creamy Butternut Squash Butter Chicken

  • For a richer flavor, let the spices cook longer before adding the liquids.
  • If you want a spicier dish, add more chili powder or include diced green chilies.
  • Using homemade butternut squash puree can enhance the dish’s flavor and freshness.

Variation

You can easily customize this recipe! If you prefer, you can substitute chicken thighs with chicken breasts for a leaner option. Adding vegetables like spinach or bell peppers can also provide more color and nutrition. For a vegan twist, swap the chicken with chickpeas and use plant-based butter and coconut cream.

FAQs

Can I use other types of chicken?
Yes, you can use chicken breasts if you prefer. Just adjust the cooking time as they may cook faster.

Is the butternut squash necessary?
The butternut squash adds creaminess and sweetness, but you can skip it if you wish. You may need to adjust the coconut milk for consistency.

Can I make this dish ahead of time?
Absolutely! It tastes great when made ahead and can even deepen in flavor after resting. Just reheat before serving.

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Creamy Butternut Squash Butter Chicken

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A delightful twist on the traditional butter chicken, combining the comforting flavors of chicken with the sweetness of butternut squash.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup butternut squash puree
  • 1 cup full-fat coconut milk
  • 1/2 cup tomato puree
  • 2 tablespoons butter
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish
  • Cooked basmati rice or naan, for serving

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
  2. Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
  3. Add the chicken pieces to the pan and cook until they are browned on all sides, around 8-10 minutes.
  4. Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are well-coated on the chicken.
  5. Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to combine all ingredients.
  6. Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened.
  7. In the final few minutes of cooking, stir in the butter to create a creamy texture.
  8. Adjust seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
  9. Serve hot with basmati rice or naan.

Notes

For a richer flavor, let the spices cook longer before adding the liquids. Adding more chili powder or diced green chilies can enhance the spiciness. For a vegan option, substitute chicken with chickpeas and use plant-based butter.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: butternut squash, butter chicken, Indian food, creamy chicken, comfort food

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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