Creamy Butternut Squash Butter Chicken Recipe

If you love cozy, comforting meals that feel a little fancy but are so easy to whip up, you’re going to adore this Creamy Butternut Squash Butter Chicken Recipe. It’s got that rich, velvety sauce you crave with a sweet twist from the butternut squash that just elevates it perfectly. When I first tried this recipe, it instantly became a family favorite, and I can’t wait to share all the tips to help you nail it every time.

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Ingredients You’ll Need

The beauty of this Creamy Butternut Squash Butter Chicken Recipe lies in the simple yet flavorful ingredients. Each one builds on the other to create a dish that’s rich and perfectly spiced. When shopping, try to find fresh butternut squash and quality garam masala for the best results.

• Boneless skinless chicken breasts or thighs: Thighs are more forgiving and juicy, but breasts work great too.
• Plain Greek yogurt: Adds tang and helps tenderize the chicken beautifully.
• Garam masala: The star spice blend — fresh is best, but store-bought will do just fine.
• Paprika: Adds subtle smokiness and color.
• Cumin: Warms up the whole flavor profile.
• Turmeric: Gives that gorgeous golden color and earthiness.
• Cayenne pepper: Adds heat—adjust to your spice preference.
• Kosher salt and black pepper: Essential for seasoning every layer.
• Extra virgin olive oil: For searing the chicken and veggies.
• Salted butter: Creates that luscious, creamy sauce base.
• Large yellow onion: Adds sweetness and depth once softened.
• Butternut squash: Sweet, tender bites that soak up all the flavors.
• Garlic cloves: Because garlic is life.
• Fresh grated ginger: For a bit of zing and warmth.
• Chili flakes: Adds a subtle kick when combined with cayenne.
• Tomato paste: Deepens and thickens the sauce.
• Full-fat coconut milk: The creamy element that makes the dish silky smooth.
• Fresh cilantro: Finishing touch that adds fresh herbaceousness.

Variations

I love playing around with this recipe depending on what’s in my fridge or dietary preferences. Feel free to swap out ingredients or adjust the spice levels — this butter chicken truly invites you to make it your own.

• Use chicken thighs instead of breasts: I find thighs stay juicy and tender, especially if you’re new to cooking Indian spices.
• Add spinach or kale: I sometimes toss in fresh greens at the end to boost the nutrition.
• Dairy-free: This recipe is almost dairy-free with the coconut milk, but just skip the butter or swap for coconut oil.
• Milder version: Reduce cayenne and chili flakes if you prefer gentle heat — your kids will thank you!

How to Make Creamy Butternut Squash Butter Chicken Recipe

Step 1: Marinate the Chicken

Start by tossing your chicken chunks in Greek yogurt and half of your garam masala, cumin, paprika, turmeric, cayenne, and salt. This little marinade not only tenderizes the meat but helps the spices really stick and soak in — I usually let it rest for 5 to 10 minutes, but if you’re in a rush, even a few minutes helps. Just avoid going too long or the yogurt might start cooking the chicken.

Step 2: Sear the Chicken

Heat olive oil over medium-high in a large skillet — I love using cast iron here for the nice sear. Add the chicken in a single layer and brown it for about 2 minutes on each side. Don’t overcrowd the pan or you’ll steam the chicken instead of searing. Once browned, toss in 2 tablespoons of butter to coat the chicken and then remove it to a plate. This step locks in flavor and juices, so don’t skip the searing!

Step 3: Cook the Veggies and Build the Sauce

In the same skillet, add chopped onion and cubed butternut squash. Toss them with the butter left in the pan and cook for 5 minutes until softened. Then, add the remaining butter along with garlic, fresh ginger, remaining spices, chili flakes, salt, and pepper. Cook until fragrant — about 5 minutes — stirring often so the spices toast but don’t burn. Stir in tomato paste and cook another 3 to 4 minutes; this step deepens the richness of the sauce.

Step 4: Simmer and Finish the Sauce

Reduce heat to low, pour in water and full-fat coconut milk, and stir to combine. Bring it to a gentle simmer and cook for 5 minutes until the sauce thickens slightly — if it gets too thick, just thin it out with more coconut milk. Return the chicken and any juices back to the pan. Let it cook for another 10 minutes, stirring occasionally, until the sauce coats everything beautifully and the chicken is cooked through. Stir in chopped cilantro last minute for a fresh burst of flavor, then taste and adjust salt and pepper if needed.

Pro Tips for Making Creamy Butternut Squash Butter Chicken Recipe

How to Serve Creamy Butternut Squash Butter Chicken Recipe

Garnishes

I always top this dish with freshly chopped cilantro — it adds brightness that cuts through the richness. Sometimes, a squeeze of fresh lime lifts the whole dish and adds a nice zest. If you like heat, sprinkle a few extra chili flakes on top right before serving.

Side Dishes

Serving this creamy butter chicken over fluffy basmati rice is my go-to. Fresh naan bread on the side is non-negotiable in my house — it’s perfect for soaking up all that sauce. I’ve also paired it with roasted cauliflower or a simple cucumber salad for a refreshing contrast.

Creative Ways to Present

For special occasions, I like to serve this dish in rustic mini cast iron skillets — it looks gorgeous and keeps everything warm. Another fun idea is layering the chicken butter sauce over a bed of creamy mashed potatoes instead of rice for extra indulgence. And don’t forget a sprinkle of toasted nuts or seeds on top for added texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or extra coconut milk to loosen up the sauce because it tends to thicken as it chills. It’s honestly even better the next day—flavors have had time to meld, and it warms up beautifully.

Freezing

This recipe freezes amazingly well. I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring frequently.

Reheating

To bring leftovers back to life, reheat slowly on low-medium heat, adding a bit of water or coconut milk to keep the sauce creamy and smooth. I avoid high heat to ensure the chicken stays tender and the sauce doesn’t separate.

FAQs

Final Thoughts

I absolutely love how this Creamy Butternut Squash Butter Chicken Recipe hits all the comfort food marks while still feeling a bit special. It’s one of those dishes that’s easy enough for a weekday dinner yet impressive enough for guests. Whenever I make it, the house smells heavenly, and I know I’m in for a delicious, cozy meal. I can’t wait for you to try it and make it your new favorite too!

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