Name: Creamy Butternut Squash Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Fusion / Indian‑inspired
Ingredients: 1 ½ pounds (675 g) 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; ½ cup tomato puree; 2 tablespoons butter; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon cumin powder; 1 teaspoon coriander powder; ½ teaspoon chili powder; Salt and pepper, to taste; Fresh cilantro leaves, for garnish; Cooked basmati rice or naan, for serving

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This creamy butternut squash butter chicken features tender chicken in a luscious, spiced sauce, delivering a perfect blend of warmth and sweetness to every bite. It’s a wholesome twist on the traditional butter chicken, made even richer with the addition of smooth butternut squash puree and coconut milk. Creamy Butternut Squash Butter Chicken

Why You’ll Love This Recipe

I love how this recipe transforms the comforting flavors of butter chicken into something even cozier and more nourishing. The butternut squash not only adds natural sweetness but also boosts the nutrition without overpowering the traditional spices. The coconut milk makes everything velvety and rich, perfect for soaking up with warm naan or fluffy basmati rice. Plus, it comes together in under an hour, making it an ideal option for a weeknight dinner or a relaxed weekend meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds (675 g) 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
½ cup tomato puree
2 tablespoons butter
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro leaves, for garnish
Cooked basmati rice or naan, for serving

directions

I start by heating vegetable oil in a large pan over medium heat. Then I add the chopped onions and cook them until translucent, about 5 minutes.
Next, I stir in the ginger and garlic, cooking for another 1 to 2 minutes until everything smells amazing.
I add the chicken pieces to the pan and let them brown on all sides—this takes around 8 to 10 minutes.
Then I stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper, making sure the chicken is well-coated.
I reduce the heat to low and stir in the butternut squash puree, coconut milk, and tomato puree until everything is fully combined.
I let the mixture simmer for about 20 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened nicely.
In the last few minutes, I stir in the butter to make the sauce ultra creamy.
I adjust the seasoning with a bit more salt and pepper if needed, then garnish with fresh cilantro leaves.
I serve it hot with basmati rice or naan to scoop up all that delicious sauce.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45–55 minutes

Variations

I sometimes swap the chicken thighs for boneless chicken breasts for a leaner option.
If I want a richer, more indulgent dish, I use heavy cream instead of coconut milk.
For a vegetarian twist, I’ve used chickpeas or tofu in place of chicken—still delicious and hearty.
I like adding a handful of spinach toward the end of cooking for extra greens.
If I’m craving more heat, I increase the chili powder or add a dash of cayenne.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it even tastier.
To reheat, I gently warm it on the stovetop over low heat or use the microwave in 30-second intervals, stirring in between to make sure everything heats evenly. If the sauce thickens too much, I add a splash of water or coconut milk to loosen it up.

FAQs

How can I make the butternut squash puree at home?

I peel and cube the butternut squash, then roast or steam it until tender. After that, I blend it until smooth. It stores well in the fridge or freezer, so I often make extra for future meals.

Can I use canned pumpkin instead of butternut squash?

Yes, I’ve used canned pumpkin in a pinch, and it works well. The flavor is slightly different, but still complements the spices beautifully.

Is this dish spicy?

It’s mildly spiced with warmth from garam masala and a little heat from chili powder. I can always adjust the spice level to suit my taste by reducing or increasing the chili powder.

What’s the best way to serve this butter chicken?

I like to serve it with steamed basmati rice or warm naan bread. Sometimes, I even add a side of cucumber raita for a refreshing contrast.

Can I freeze this dish?

Yes, I freeze it in airtight containers for up to 2 months. When I’m ready to eat it, I thaw it overnight in the fridge and reheat gently on the stove.

Conclusion

This creamy butternut squash butter chicken brings together the best of comfort food and wholesome ingredients. It’s cozy, flavorful, and simple enough for any day of the week. Whether I’m making it for guests or just treating myself, it never fails to satisfy.

Creamy Butternut Squash Butter Chicken