Creamy Butternut Squash Butter Chicken Recipe

Trust me on this one, friends—this Creamy Butternut Squash Butter Chicken is a total game-changer, especially as the weather cools down! We’re taking everything you adore about classic, deeply flavored butter chicken and adding a cozy, secret weapon: velvety butternut squash puree. The result? A sauce that is impossibly rich, perfectly thick, and has a subtle, sweet warmth that balances the vibrant Indian spices beautifully. It’s pure comfort food magic, perfect for a cozy night in, and I promise you’re going to be adding this to your regular rotation immediately.

Why You’ll Love This Recipe

• Ultimate Comfort: This dish delivers that iconic, rich, and soul-satisfying flavor of traditional butter chicken, but with an extra layer of warmth and sweetness.
• The Secret Creaminess: We are boosting the texture by using butternut squash puree! This adds amazing body and nutrition while reducing the need for quite so much heavy cream—it’s a win-win!
• Flavor Explosion: Thanks to blooming the spices and using fresh garlic and ginger, this recipe is packed with complex, savory, and aromatic notes that fill your whole kitchen with a delicious smell.
• Simple & Straightforward: While it tastes totally gourmet, the actual steps are super easy to follow, making this a perfect weeknight meal ready in under an hour.

Ingredients

All you need for this Creamy Butternut Squash Butter Chicken Recipe is about 45 minutes and a quick trip to the spice rack! Yes, it’s that easy. But first, let’s gather up these essential components:

• Olive Oil: Used to create the perfect base for searing the chicken and starting our sauce.
• Boneless Skinless Chicken Breasts: Our star protein! Cutting it into nice, even chunks ensures it cooks quickly and evenly, soaking up all that incredible sauce.
• Small Onion: The aromatic foundation of almost any great dish; it provides a savory sweetness when sautéed.
• Garlic & Fresh Ginger: This duo is absolutely essential for that authentic, pungent, and warm base flavor of Indian cooking—don’t skimp on the freshness here!
• Butternut Squash Puree: The secret ingredient! It adds luscious thickness, a beautiful color, and a subtle sweetness that cuts through the richness of the cream and tomatoes.
• Crushed Tomatoes & Tomato Paste: The crushed tomatoes provide the body and acidity for the sauce, while the paste concentrates the tomato flavor for depth.
• Heavy Cream: What makes it butter chicken! It smooths out the sauce and provides that signature rich, velvety texture.
• Garam Masala, Cumin, Turmeric, Paprika, & Chili Powder: This powerhouse spice blend is key. Pro Tip: Make sure your spices are fresh, as this is where the magic happens!
• Salt and Pepper: Necessary for seasoning the chicken and adjusting the final flavor profile of the sauce.
• Fresh Cilantro: A bright, fresh garnish that adds a lovely pop of color and herbaceousness right before serving.
• Cooked Basmati Rice: The perfect fluffy vehicle for soaking up every last drop of that creamy sauce!

Note: The ingredients with precise measurements and quantities for this Creamy Butternut Squash Butter Chicken Recipe will be found right under the article in the recipe card.

How to Make the Creamy Butternut Squash Butter Chicken

This dish is a breeze to put together. Just follow these steps and prepare to be amazed!

Step 1: Sear the Chicken

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add your chicken pieces, making sure to season them well with salt and pepper. Sear them until they are lightly golden on the outside, then scoop them out and set them aside. They will finish cooking in the sauce!

Step 2: Build the Aromatics

Using the same skillet (don’t wipe it out—those browned bits are flavor!), add the chopped onion, minced garlic, and grated fresh ginger. Sauté them gently for a few minutes until the onion is soft and you can smell that incredible, fragrant combination.

Step 3: Bloom the Spices

Stir in the garam masala, cumin, turmeric, paprika, and chili powder. Let them toast in the hot oil for about one minute. This step is crucial because it “blooms” the spices, waking up their flavors and making them far more intense and aromatic.

Step 4: Create the Velvety Sauce Base

Stir in the butternut squash puree, crushed tomatoes, and tomato paste until everything is well combined and the mixture is smooth. Bring this flavorful concoction to a gentle simmer.

Step 5: Simmer the Chicken

Return the seared chicken pieces to the pan, ensuring they are fully coated in the gorgeous orange sauce. Cover the skillet and let it simmer for 15–20 minutes until the chicken is tender and cooked all the way through.

Step 6: Stir in the Cream

Pour in the heavy cream and stir until the sauce transforms into that signature creamy, smooth, and deeply satisfying texture. Let it simmer for just 5 more minutes to heat through.

Step 7: Final Adjustments and Serve

Give the sauce a final taste test. Does it need a little more salt? A pinch more chili powder for heat? Adjust as needed. Garnish generously with freshly chopped cilantro and serve piping hot over fluffy basmati rice!

Pro Tips for Making the Recipe

• Don’t Rush the Spices: That one minute of blooming the spices (Step 3) is a non-negotiable step. It makes the flavor pop!
• Use Quality Puree: If you aren’t making your own butternut squash puree, make sure you use a plain, canned variety—not pie filling or sweetened baby food.
• Swap the Chicken: If you prefer dark meat, boneless skinless chicken thighs work wonderfully here! They tend to stay even more moist and tender during the simmering process.
• Grating Ginger Hack: Keep your ginger root in the freezer! It’s much easier to peel and grate when frozen, making prep super quick.

How to Serve

This Butter Chicken is rich and luxurious, and a great pairing can make it an even more show-stopping meal!

• Classic Pairing: Serve over perfectly cooked, fluffy Basmati Rice to soak up every drop of that incredible sauce.
• The Bread: Nothing beats a side of warm Naan (garlic naan, please!) for scooping up the sauce.
• On the Side: A simple side salad or a cooling dollop of plain Greek yogurt or Raita adds a lovely fresh contrast to the richness of the curry.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight!

Freezing

You can definitely freeze this! Place the cooled curry (without the rice) in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating. Note that dairy sauces can sometimes separate slightly upon thawing, but a good stir usually fixes this.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. If the sauce looks too thick after refrigeration, add a splash of water or milk to loosen it up.

FAQs

1. Can I use pre-cooked chicken or rotisserie chicken in this recipe? Absolutely! This is a fantastic shortcut for busy weeknights. If you use pre-cooked chicken, simply skip Step 1 (searing). Add the already cooked chicken in Step 5, but only simmer it for about 5 to 10 minutes, just long enough to heat it through and allow it to absorb the flavor of the sauce, without drying it out.

2. I can’t find butternut squash puree. Is there a good substitute? If you are having trouble finding plain butternut squash puree, you can easily substitute pumpkin puree or sweet potato puree (again, unsweetened!). Both offer a similar sweetness, rich color, and velvety thickness that works beautifully to enhance the sauce without altering the classic flavor too much.

3. How can I make this dish spicier for those who like a little heat? To kick up the heat, you have a few options! You can easily double the amount of chili powder you use in Step 3. Alternatively, you can stir in a small amount of cayenne pepper or a finely diced serrano pepper along with the onions in Step 2 for a more noticeable and fresh burst of heat.

4. Can I make this a vegetarian dish? Yes, you absolutely can! To make this recipe vegetarian, simply omit the chicken and substitute it with hearty vegetables like cauliflower florets, cubed potatoes, or chickpeas. If using hard vegetables, you will need to simmer them for a longer time (about 20-30 minutes) until they are fork-tender before adding the cream.