Creamy Butternut Squash Butter Chicken is a comforting dish that combines tender pieces of chicken with sweet, smooth butternut squash in a rich, buttery sauce. The creaminess from the butter and a blend of spices makes every bite warm and satisfying. It’s a great way to enjoy classic butter chicken with a seasonal twist.
I love this recipe because the butternut squash adds a subtle sweetness that pairs perfectly with the savory spices and creamy sauce. It feels a little like a cozy hug on a chilly night, and it’s a nice change when you want something different but still familiar. I usually make a big batch so there’s plenty for leftovers — the flavors even improve after a day.
My favorite way to serve this dish is over a bed of fluffy basmati rice or with warm naan bread to soak up all the sauce. It’s a simple meal that always gets compliments, whether I’m cooking for family or friends. Plus, it’s an easy way to sneak in some veggies without anyone noticing!
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and tender, but breasts work fine too. For a vegetarian option, try paneer or tofu.
Butternut Squash: This adds sweetness and creaminess. If unavailable, you can use pumpkin or sweet potato as substitutes.
Butter & Cream: Butter enriches the sauce, but ghee can give a nice depth, and coconut cream is a good dairy-free choice that keeps things creamy.
Spices: Garam masala, turmeric, cumin, paprika, and chili powder create the classic butter chicken flavor. Adjust chili to control heat.
How Do You Get the Sauce So Creamy and Smooth?
The secret is blending the cooked butternut squash until very smooth and mixing it into the sauce with butter and cream. This creates a silky texture and balances the spices.
- Cook the squash until very tender—soft enough to mash easily.
- Use a blender or immersion blender for a smooth purée with no lumps.
- Stir this purée into the simmered chicken and tomato mix along with butter and cream.
- Simmer gently to let the flavors meld and thicken the sauce without boiling hard.
This gentle approach keeps the sauce rich and luscious every time.
Equipment You’ll Need
- Large skillet or deep pan – I like it because it handles everything from sautéing to simmering without mess.
- Blender or immersion blender – makes the butternut squash smooth and creamy, giving the sauce a silky texture.
- Measuring spoons and cups – helps keep everything accurate, especially with spices and liquids.
- Chef’s knife and cutting board – for chopping onions, garlic, ginger, and squash easily.
- Soup spoon or spatula – for stirring and mixing ingredients evenly.
Flavor Variations & Add-Ins
- Swap chicken for cooked lentils or chickpeas for a vegetarian version that’s still hearty.
- Add a touch of honey or maple syrup to enhance the sweetness of the squash and balance the spices.
- Mix in greens like spinach or kale near the end of cooking for extra nutrition and color.
- Use smoked paprika instead of regular for a smoky flavor that complements the spices well.
Creamy Butternut Squash Butter Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups butternut squash, peeled and cut into cubes
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) tomato puree
- 1 cup heavy cream or coconut cream
- ½ cup water or chicken broth
- Fresh cilantro, chopped for garnish
Spices & Seasonings:
- 3 tbsp unsalted butter
- 1 tbsp oil (vegetable or ghee)
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili powder (adjust to taste)
- Salt to taste
Time You’ll Need:
This dish takes about 10 minutes to prep, plus 25-30 minutes to cook. You’ll spend time sautéing, simmering the chicken, steaming the butternut squash, blending the squash into a creamy purée, and gently simmering everything together. It’s worth the wait!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the oil over medium heat in a large pan. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the minced garlic and ginger, cooking for another 1-2 minutes until you can smell their lovely aroma.
2. Toast the Spices:
Stir in the garam masala, turmeric, cumin, paprika, and chili powder. Cook this spice mixture for about 1 minute, stirring frequently. This will help release their flavors and fill your kitchen with a tempting scent.
3. Cook the Chicken:
Add the bite-sized chicken pieces to the pan. Cook them for about 5 minutes, stirring occasionally, until they become nicely browned on all sides but are not fully cooked through yet.
4. Prepare the Butternut Squash:
While the chicken cooks, steam or boil the cubed butternut squash in a separate pot for about 10 minutes, until tender. Drain well when done.
5. Simmer with Tomato:
Add the tomato puree and water or chicken broth to the pan with the chicken. Bring everything to a gentle simmer, then cover and let it cook for 10 minutes, allowing the chicken to finish cooking and the flavors to blend.
6. Make the Squash Purée:
Use a blender or immersion blender to purée the cooked butternut squash until smooth and creamy.
7. Combine and Finish:
Stir the butternut squash purée, butter, and heavy cream into the chicken mixture. Let everything simmer gently for about 5 minutes, stirring occasionally, as the sauce thickens and the flavors come together. Taste and add salt if needed.
8. Garnish and Serve:
Sprinkle fresh chopped cilantro on top. Serve this creamy, comforting butter chicken hot, along with fluffy basmati rice or warm naan bread to soak up the delicious sauce.
Can I Use Frozen Butternut Squash?
Yes! Just thaw it completely before cooking. You can steam or boil it straight from frozen, but it may take a minute or two longer to become tender.
What Can I Substitute for Heavy Cream?
Coconut cream is a great dairy-free alternative that keeps the sauce rich and creamy. You can also use plain yogurt or cashew cream for a different but tasty twist.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the dish as directed, then refrigerate it for up to 2 days. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, stirring occasionally for even warming.