Creamy Butternut Squash Butter Chicken is a delightful twist on the classic butter chicken you know and love. The rich, velvety sauce is packed with warming spices and smooth butternut squash puree, which adds a natural sweetness and lovely texture that perfectly balances the tender chicken pieces. It’s creamy, cozy, and just a little bit special.
I love making this dish when I want something comforting but also a bit different from the usual. The butternut squash not only gives it a beautiful orange color but also sneaks in some extra veggies without anyone noticing (they always ask what’s in it!). A quick tip I like to share: let the squash cook until it’s really soft before blending, so the sauce turns out super smooth and luscious.
This butter chicken goes great with fluffy basmati rice or warm naan bread, which is great for soaking up all that delicious sauce. I often serve it with a simple cucumber raita or some fresh cilantro on top to add a cool contrast. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or when you want to treat yourself to something homely and satisfying.
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient that adds natural sweetness and creaminess to the sauce. Roasting it brings out the flavor even more. If you can’t find butternut squash, try sweet potatoes or pumpkin as a good substitute.
Chicken: I prefer using thighs because they stay juicy and tender, but breasts work fine too. For a vegetarian version, you can swap chicken with chickpeas or tofu.
Spices: Garam masala, cumin, coriander, and turmeric give the dish its warm, earthy flavor. If you don’t have garam masala, you can mix equal parts of cumin, cinnamon, and cloves to mimic the taste.
Cream: Heavy cream creates a rich texture, but coconut cream is a great dairy-free alternative. It adds a subtle coconut flavor that pairs nicely with the spices.
How Do You Make the Sauce Smooth and Creamy?
The key to the velvety sauce is roasting the butternut squash until soft, then pureeing it well. Here’s how I do it:
- Roast the squash until it’s tender enough to easily mash with a fork.
- Use a blender or food processor to puree the squash with a bit of broth or water for a silky texture.
- Add this puree to the tomato and spice sauce, stirring well.
- Finish with cream and simmer gently to bring everything together.
Taking your time with roasting and pureeing makes the sauce rich and smooth, almost like a thick soup coating every bite of chicken.
Equipment You’ll Need
- Baking sheet – I use it to roast the squash evenly without extra dishes.
- Large skillet or pan – perfect for cooking the chicken and simmering the sauce in one spot.
- Blender or food processor – when pureeing the roasted squash, a smooth texture is everything.
- Measuring spoons and cups – to keep the spices and liquids just right.
- Spatula or wooden spoon – for stirring and scraping the sauce as it cooks.
Flavor Variations & Add-Ins
- Protein Swap: Try lamb or shrimp instead of chicken for different flavors and textures.
- Cheese Touch: Stir in a bit of cream cheese or shredded mozzarella at the end for extra creaminess.
- Veggie Boost: Add cooked spinach, peas, or bell peppers to increase veggie intake and add color.
- Spice It Up: Add a dash of chili powder or chopped fresh chilies if you like some heat in your dish.
Creamy Butternut Squash Butter Chicken
Ingredients You’ll Need:
For the Butternut Squash:
- 1 medium butternut squash (about 2 lbs), peeled, cubed
- 2 tbsp olive oil (for roasting squash)
- Salt and freshly ground black pepper, to taste
For the Chicken and Sauce:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 3 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional for heat)
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- 1/2 cup water or chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 25–30 minutes to roast the butternut squash, and another 25 minutes to cook and simmer the sauce and chicken. In total, plan for around 60–65 minutes to enjoy a warm, creamy, and hearty meal.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes until the squash is very tender and easy to mash.
2. Brown the Chicken:
While the squash roasts, heat 1 tablespoon of butter in a large skillet or pan over medium heat. Add the chicken chunks and cook until browned on all sides but not fully cooked through. Remove the chicken from the pan and set aside.
3. Cook the Aromatics and Spices:
In the same pan, add the remaining 2 tablespoons of butter. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the garam masala, cumin, coriander, paprika, turmeric, and optional cayenne pepper. Cook the spices for 1–2 minutes to bring out their aroma.
4. Build the Sauce:
Pour in the crushed tomatoes and stir well. Let the sauce simmer gently for 8–10 minutes to thicken slightly.
5. Puree the Butternut Squash:
Use a blender or food processor to puree the roasted butternut squash with the water or chicken broth until completely smooth. Add this puree to the tomato sauce, stirring until fully combined.
6. Finish Cooking the Chicken and Sauce:
Stir in the cream and return the browned chicken pieces to the pan. Let everything simmer gently for 10–15 minutes, until the chicken is cooked through and the sauce is creamy and rich.
7. Serve:
Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro leaves and serve hot, alongside fluffy basmati rice or warm naan bread.
Enjoy your delicious and comforting Creamy Butternut Squash Butter Chicken!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Thaw the frozen butternut squash completely before roasting or sautéing. This helps avoid extra moisture in the sauce and ensures a smooth, creamy texture.
Can I Make This Recipe Dairy-Free?
Absolutely! Use coconut cream instead of heavy cream and substitute butter with coconut oil or a plant-based margarine to keep it rich and creamy without dairy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Prepare This Dish Ahead of Time?
Yes! You can roast the squash and cook the sauce with chicken up to 1 day in advance. Just reheat gently on the stove and add a splash of cream or broth if the sauce thickens too much.