Creamy Butternut Squash Butter Chicken is a delightful twist on the classic butter chicken I love. It’s rich and smooth, with tender pieces of chicken simmered in a creamy, spiced tomato sauce, complemented perfectly by the natural sweetness and velvety texture of roasted butternut squash. It’s a comforting meal that feels both cozy and special.
I always find that the butternut squash adds just the right touch of sweetness and creaminess without needing extra sugar, which balances the spices in the sauce beautifully. When I make this dish, I like to roast the squash until it’s caramelized a little on the edges—it adds this wonderful depth of flavor that brings the whole dish together. It’s one of those recipes where all the flavors just meld so nicely, making it a favorite to come back to again and again.
My favorite way to serve this creamy butter chicken is over a bed of basmati rice with some warm naan on the side. Spoon the sauce over the rice and savor each bite with a piece of naan for dipping. It’s the kind of meal that warms you up on a chilly evening and always leaves you feeling satisfied and happy. I love sharing this dish with friends because it feels fancy but is honestly quite simple to make at home.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash caramelizes it, giving a natural sweetness and creamy texture that balances the spices. If you can’t find butternut squash, sweet potatoes or pumpkin are good substitutes.
Chicken: Thighs give more flavor and stay tender, but breasts work too if you prefer leaner meat. Cut into bite-sized pieces for even cooking.
Butter & Cream: Butter adds richness, while heavy cream gives the sauce its signature silkiness. For a dairy-free option, use coconut oil and coconut cream.
Spices (Garam Masala, Turmeric, Cumin, etc.): These blend for the classic butter chicken flavor. If you don’t have all, a good-quality garam masala can carry the dish alone.
How Can I Make the Sauce Rich and Creamy Without Curdling?
The key is adding cream and yogurt gently and at the right time.
- Lower the heat before adding cream and yogurt to avoid boiling, which can cause splitting.
- Stir the sauce constantly but gently to combine everything smoothly.
- If using yogurt, remove your pan from heat and temper it by mixing a spoonful of the hot sauce into the yogurt first, then stir it back—this helps prevent curdling.
- Finish by warming through briefly; don’t let it boil once dairy is added.
Equipment You’ll Need
- Baking sheet – I recommend this for roasting the squash; it crisps evenly and is easy to clean.
- Large skillet or heavy-bottomed pan – perfect for sautéing the aromatics and simmering the sauce without sticking.
- Knife and cutting board – for prepping the squash, chicken, and veggies easily and safely.
- Measuring spoons and cups – for accurate spice and ingredient portions to balance flavors.
- Spatula or wooden spoon – to stir everything gently and prevent burning.
Flavor Variations & Add-Ins
- Swap chicken for tofu or chickpeas for a vegetarian version that’s equally hearty.
- Add diced bell peppers or spinach in the last few minutes for extra veggies and color.
- Use coconut milk or almond cream instead of heavy cream for a dairy-free, tropical twist.
- Sprinkle some toasted cashews or almonds on top for crunch and added richness.
Creamy Butternut Squash Butter Chicken
Ingredients You’ll Need:
For The Butternut Squash and Chicken:
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 1.5 lbs (700g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces
For The Sauce:
- 3 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder or paprika (adjust to taste)
- ½ tsp ground cinnamon
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut cream
- ½ cup plain yogurt (optional, for extra creaminess)
- Salt and black pepper to taste
- Fresh cilantro leaves, for garnish
To Serve:
- Cooked basmati rice or naan
How Much Time Will You Need?
This meal takes about 10 minutes prep and 35 minutes cooking time, including roasting the squash and simmering the chicken in the creamy spiced sauce. It’s perfect for a cozy dinner that comes together quickly but tastes like a special treat.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a little oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes until soft and lightly caramelized. Set it aside for now.
2. Cook the Aromatics and Spices:
In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes until golden and soft. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the garam masala, turmeric, cumin, chili powder, and cinnamon. Stir and cook for about 1 minute to release the flavors.
3. Cook the Chicken:
Add the chicken pieces, season them with salt and pepper, and cook in the spice mixture for about 5 minutes until they start to brown on the outside.
4. Simmer the Sauce and Combine:
Pour in the crushed tomatoes, stir well, and reduce the heat to let the sauce simmer for 10 minutes. This gives the sauce time to thicken and lets the chicken cook through.
Stir the roasted butternut squash into the pan, blending it gently with the sauce and chicken.
5. Add Cream and Finish:
Turn the heat to low. Gently stir in the heavy cream and yogurt (if using) to create a smooth and creamy sauce. Warm through without boiling to avoid curdling. Taste and adjust the seasoning with salt and black pepper.
6. Serve and Garnish:
Dish out the creamy butter chicken over warm basmati rice or with soft naan bread. Sprinkle fresh cilantro leaves over the top for a fresh, bright finish. Enjoy the comforting, rich flavors!
Can I Use Frozen Butternut Squash?
Yes! Just make sure to thaw it completely and pat dry before roasting to avoid excess moisture. Adjust roasting time as needed since frozen squash may cook faster.
Can I Substitute the Chicken?
Absolutely, chicken thighs are great for tenderness, but you can use breast meat or even tofu or chickpeas for a vegetarian twist. Just adjust cooking time accordingly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Dairy-Free?
Yes! Swap the butter for coconut oil and use coconut cream instead of heavy cream and yogurt. This keeps the dish rich and creamy without dairy.