Creamy Butternut Squash Butter Chicken Recipe – Easy & Rich

Creamy Butternut Squash Butter Chicken Recipe is your cozy-night-in, flavor-packed dinner hero—and trust me, it’s as comforting as your favorite hoodie. This twist on classic butter chicken brings the rich, velvety sweetness of roasted squash into the mix, adding depth and creaminess without drowning in calories or complexity. Perfect for busy weeknights or lazy Sundays, this is the kind of dish that makes the house smell like you’ve been cooking for hours (spoiler: it only takes 45 minutes!).

With tender chicken, warming spices, and a lush sauce that hugs your rice or naan just right, this recipe balances wholesome goodness and indulgent satisfaction. If you’ve got picky eaters, spice-adventurers, or even just that one family member who keeps asking, “What’s for dinner?”—this one’s a winner. Keep reading to see why this creamy butternut squash butter chicken recipe deserves a spot in your dinner rotation.

Table of Contents

What is Creamy Butternut Squash Butter Chicken Recipe?

Think of Creamy Butternut Squash Butter Chicken Recipe as the lovechild of cozy fall flavors and bold Indian-inspired spices. Traditional butter chicken (a.k.a. murgh makhani) is already a comfort food superstar, but here’s the twist: instead of relying on tons of butter and cream alone, this version sneaks in mashed butternut squash for a naturally sweet, silky texture. It still features all the essentials—garam masala, garlic, ginger, and tomato—but the squash adds a mellow richness that’s downright dreamy.

You end up with a sauce that clings to every piece of chicken in the best way possible. Not to mention, it’s a clever way to get a veggie in there without anyone really noticing (moms, you know the struggle). It’s warm, cozy, and filling—basically the culinary version of a weighted blanket.

Reasons to Try Creamy Butternut Squash Butter Chicken Recipe

If your dinner routine is stuck in a pasta-and-leftovers loop, this creamy butternut squash butter chicken recipe is your flavorful escape. First off, it’s ready in under an hour—yep, even if you’ve got toddlers climbing the cabinets. The butternut squash not only boosts nutrition but makes the sauce feel gourmet without requiring culinary wizardry. It’s also super flexible: you can go spicy or mild, use coconut cream for a dairy-free twist, and it’s amazing with rice, naan, or even cauliflower rice if you’re feeling virtuous. Plus, leftovers? Even better the next day.

If your household includes anyone who gives side-eye to vegetables, this is stealth-mode healthy eating at its finest. And honestly, who doesn’t want dinner that tastes like a hug in a bowl?

Ingredients Needed to Make Creamy Butternut Squash Butter Chicken Recipe

• 1 medium butternut squash (about 2 cups peeled and diced)
• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1–2 green chilies, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• ½ teaspoon chili powder (optional)
• 1 cup tomato puree
• 1 cup heavy cream (or coconut cream)
• ½ cup water or chicken broth
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions to Make Creamy Butternut Squash Butter Chicken Recipe

Ready to whip up a cozy, flavor-packed dinner? Follow this step-by-step guide to make your Creamy Butternut Squash Butter Chicken Recipe with ease. We’ll break down each part of the cooking process so you feel confident from prep to plating. Whether it’s your first time cooking with butternut squash or you’re a butter chicken pro, this walkthrough will guide you to dinner success. Let’s dive into this comforting dish, one step at a time.

Step 1: Prep the Butternut Squash

First things first—grab your squash. If peeling a butternut squash makes you want to give up on dinner altogether (we’ve all been there), you can use pre-cut squash from the store. But if you’re starting fresh, slice off the ends, peel the skin with a veggie peeler, cut it in half, scoop out the seeds, and dice it into small cubes.

Place the diced squash in a steamer basket or pot of boiling water. Let it cook for about 10 to 15 minutes until fork-tender. You want it soft enough to mash easily, but not falling apart. Once it’s ready, either mash it with a fork or use a food processor or immersion blender to create a smooth puree. This will add a creamy texture and natural sweetness to your sauce later on.

👉 For more helpful kitchen tips, check out our easy roasted butternut squash soup—it’s full of squash prep tricks you’ll love.

Step 2: Sauté the Spices

Now it’s time to bring the flavor. In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Once it starts to sizzle, add 1 teaspoon of cumin seeds. Let them toast for about 30 seconds until they pop and release their earthy aroma—this is where your kitchen starts to smell really good.

Toasting whole spices is a small step that makes a big difference. It adds depth and richness right from the beginning. Don’t skip this part—it’s like the opening scene of a great movie.

Step 3: Cook the Onions

Add your finely chopped onion to the pan and sauté for 5 to 7 minutes. Stir occasionally so they cook evenly and develop a golden-brown color. This step builds a rich, caramelized base for your sauce.

If you’ve ever wondered why your butter chicken at home doesn’t quite match the restaurant version, it’s probably because of the onions. Browning them slowly creates the foundation for that signature flavor.

Step 4: Add Garlic, Ginger, and Chilies

Next, toss in 3 cloves of minced garlic, 1 tablespoon of freshly grated ginger, and 1–2 finely chopped green chilies (adjust to your spice preference). Cook for another 1 to 2 minutes, stirring frequently.

You’re layering flavors here. The garlic brings warmth, the ginger adds a zesty punch, and the chilies (optional) wake everything up with a little heat. If you’re feeding spice-sensitive folks or kids, feel free to skip the chilies or use just a small amount.

Step 5: Sear the Chicken

Add your 1.5 lbs of chicken pieces (thighs or breasts, your call) into the pan. Spread them out so they brown evenly, and let them cook for about 5 minutes, stirring occasionally.

This isn’t about cooking the chicken through yet—you’re just giving it a bit of color and sealing in those juices. Searing adds texture and flavor, so give the chicken space and avoid overcrowding the pan.

Step 6: Spice Things Up

Now it’s time to introduce the heart of the dish: the spices. Sprinkle in:

• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• ½ teaspoon chili powder (optional)
• Salt to taste

Stir well to coat the chicken completely. The mix of warming, aromatic spices gives the sauce its signature color and depth. Let everything cook for another 1–2 minutes to bloom those spices fully.

Want to learn more about working with spices in everyday meals? Our coconut chicken and rice recipe also features bold seasoning combinations you’ll enjoy.

Step 7: Add Tomato Puree

Pour in 1 cup of tomato puree (or crushed tomatoes). Increase the heat slightly and stir to combine. Let this simmer for about 5 minutes until the sauce begins to thicken and you see oil separating along the edges.

This step helps concentrate the tomato flavor and balances the richness of the squash and cream you’ll add later. It’s a small but essential part of the step-by-step process to get that restaurant-quality finish.

Step 8: Stir in the Butternut Squash Puree

Here’s the magic moment—add your mashed butternut squash to the pan. Pour in ½ cup of water or chicken broth to help loosen the sauce. Stir it all together and reduce the heat to a gentle simmer.

Let everything bubble away for about 10 minutes, giving the chicken time to cook through and the sauce to thicken up into that luscious, creamy texture we’re after. The squash melds beautifully with the tomato base, giving it a silky body and slightly sweet flavor that balances the spices.

Step 9: Add Cream and Butter

Lower the heat and slowly stir in 1 cup of heavy cream (or coconut cream if you’re keeping it dairy-free). Add the final 1 tablespoon of butter and stir until it’s completely melted into the sauce.

Let it cook for another 3–5 minutes, just until everything is velvety and dreamy. The sauce should coat the back of your spoon but still pour easily.

Looking for a lighter option? You can swap in half-and-half or even Greek yogurt (add it off heat to prevent curdling). For more substitution ideas, check out our creamy chicken tortellini soup, which includes dairy swaps and flavor options.

Step 10: Taste and Adjust

Taste your dish and adjust seasoning as needed. Add more salt if it’s a little flat or a pinch more garam masala if you want a deeper spice kick. The beauty of this step-by-step method is that you can tweak it as you go to match your taste buds.

This is your moment to make it shine—don’t be afraid to fine-tune.

Step 11: Garnish and Serve

Finally, sprinkle on some fresh cilantro and serve your creamy butternut squash butter chicken hot with basmati rice, naan bread, or both. If you’re feeling fancy, try pairing it with our cinnamon honey butter sweet potato cornbread for a Southern-fusion twist.

You’ve followed the full step-by-step guide—now sit down and enjoy the rich, comforting meal you just created. Leftovers (if you have any) reheat beautifully and taste even better the next day.

What to Serve with Creamy Butternut Squash Butter Chicken Recipe

You’ve got options here, and they’re all delicious. Basmati rice is the classic pick—it soaks up every drop of that rich sauce like a champ. But don’t sleep on warm, fluffy naan (store-bought or homemade) for scooping and swiping. For a lighter vibe, try cauliflower rice or a simple cucumber raita to balance the spices. You could also throw in a roasted veggie side—think carrots, broccoli, or even spiced sweet potatoes. Feeling fancy? A fresh green salad with lemon vinaigrette cuts through the creaminess beautifully. And if you’re riding the fall flavor train, pairing this dish with our cinnamon honey butter sweet potato cornbread is a next-level combo.

Key Tips for Making Creamy Butternut Squash Butter Chicken Recipe

1. Use pre-cut squash to save time (we won’t tell).
2. Chicken thighs stay juicier, but breasts work great too—just don’t overcook.
3. Want it dairy-free? Coconut cream is your best friend.
4. Adjust the chilies based on who’s eating—kids? Skip ’em. Spice-lovers? Bring it on.
5. Letting the sauce simmer helps the flavors get cozy—don’t rush it.
6. Don’t skip the final butter stir—it adds gloss and richness.
7. If the sauce is too thick, a splash more broth will loosen it.

Storage and Reheating Tips for Creamy Butternut Squash Butter Chicken Recipe

Got leftovers? Lucky you! Store the butter chicken in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of water or cream to loosen the sauce as it warms up. If you’re using the microwave, cover it and heat in 1-minute intervals, stirring in between so it stays creamy—not nuked. You can also freeze it for up to 2 months. Just thaw in the fridge overnight and reheat gently. Heads up: cream sauces can separate when frozen, so if using coconut cream, you’ll get a slightly better texture when reheating.

FAQs

Can I use canned butternut squash?
Yep! It’s a time-saver, but make sure it’s plain squash—no sugar or spices added.

Can I make this vegetarian?
Totally. Swap the chicken for chickpeas, tofu, or even roasted cauliflower.

Can I use a slow cooker?
You could, but sauté the onions and spices first. Then dump everything (except cream) in and cook low for 4–5 hours. Add cream at the end.

Is this kid-friendly?
With less chili and plenty of naan? Yes! The squash makes it slightly sweet and creamy—many kids love it.

Can I meal prep this?
Absolutely. It gets even tastier the next day, and it freezes well.

Final Thoughts

This creamy butternut squash butter chicken recipe brings the comfort of fall right into your kitchen with a cozy spin on a classic. Whether you’re feeding picky eaters, craving something new, or just want dinner that tastes like you tried harder than you actually did—this is the dish. It’s rich, satisfying, and just familiar enough to be comforting with a little seasonal twist. Don’t be surprised if it lands on your regular rotation. And hey, if you’re already on a squash kick, you’ll love our easy creamy roasted butternut squash soup too.

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