A bowl of this creamy Butternut Squash Butter Chicken is exactly the kind of meal that feels like a warm hug on a chilly day. It’s cozy, fragrant, and full of deep, rich Indian-inspired flavor—thanks to spices like garam masala and cumin, creamy coconut milk, and sweet roasted butternut squash. It comes together easily in one skillet and is the perfect balance of creamy, gently spiced, and comforting. Serve it with steamed rice and soft, fluffy naan to soak up every drop of that luscious sauce. Bonus? The leftovers taste even better the next day.
Why Butternut Squash in Butter Chicken?
Fall is my favorite time to bring squash into savory dishes, and butternut squash makes a surprisingly lovely addition to a classic butter chicken-style curry. It blends right into the sauce as it simmers, giving the curry even more creaminess and a subtle sweetness that pairs beautifully with the bold spices.
This is one of those dinners that feels a little bit special but is super easy to whip up—even on a weeknight. And it’s all made in one pan!
Ingredients You’ll Need
- Boneless, skinless chicken breasts
- Plain Greek yogurt
- Garam masala
- Paprika
- Cumin
- Turmeric
- Cayenne pepper (optional, for heat)
- Kosher salt and black pepper
- Extra virgin olive oil
- Salted butter
- Yellow onion
- Butternut squash, cubed (fresh, pre-cut, or frozen)
- Garlic
- Fresh ginger, grated
- Red chili flakes (adjust to taste)
- Tomato paste
- Full-fat coconut milk
- Fresh cilantro, for garnish
Let’s Make It: Step-by-Step
Marinate the Chicken (Quick Version)
Start by tossing the chicken in a mixture of yogurt, garam masala, cumin, paprika, turmeric, cayenne, salt, and pepper. You don’t need to let it sit too long—5 to 10 minutes is enough to start soaking up that flavor while you prep the rest of the dish.
Prep Everything While the Chicken Rests
Chop your onion, garlic, and ginger. Open up that can of coconut milk, measure out your tomato paste, and keep your butternut squash handy. This helps things move fast once the pan hits the heat.
If you’re not up for peeling and chopping a squash, feel free to use pre-cut or frozen butternut squash—it works just as well and cuts your prep time in half.
Sear the Chicken and Build Flavor
In a large skillet or deep pan, heat a drizzle of olive oil and sear the chicken until lightly browned on all sides. Then drop in a couple of tablespoons of butter and let it sizzle around the chicken. That browned butter brings depth to the curry and makes the sauce extra flavorful.
Add the Veggies and Simmer
Toss in the chopped onion, cubed squash, garlic, ginger, and chili flakes. Stir in a smaller amount of tomato paste than you’d typically use in butter chicken—we’re letting the squash shine here instead of the tomato. Once everything is coated and sizzling, pour in the coconut milk and stir it all together.
Simmer Until Creamy
Let the curry gently simmer, uncovered, until the chicken is tender and the squash begins to break down. As it cooks, the squash melts into the sauce, making it silky and naturally thick. You don’t need any cream here—just time and gentle heat.
Finish the dish with chopped fresh cilantro for a bright, herbal finish.
How to Serve
This curry is all about that sauce, so give it a good base. Serve it over steamed basmati or jasmine rice, and don’t forget to add warm naan or roti on the side. A squeeze of lime or a dollop of yogurt can be nice if you like a little contrast.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it might taste even better the next day. To reheat, warm gently on the stove with a splash of water or coconut milk to loosen the sauce, or microwave in 30-second bursts until hot.
You can also freeze it for up to 2 months. Let it thaw overnight in the fridge before reheating.
FAQ
Can I use chicken thighs instead of breasts?
Yes, absolutely. Thighs will stay even more tender and juicy.
What if I don’t like coconut milk?
You can use heavy cream instead. It won’t be dairy-free anymore, but the texture and flavor are still fantastic.
Can I make it vegetarian?
Sure! Skip the chicken and try chickpeas, paneer, or tofu. Just adjust the cook time so your protein doesn’t overcook.
Is it spicy?
It has a little heat from the cayenne and chili flakes, but you can easily tone that down or leave them out altogether if you prefer a milder dish.
Final Thoughts
If you’re looking for a cozy dinner to ease into the cooler months, this creamy butternut squash butter chicken has your name on it. It’s rich but not heavy, full of flavor, and just the kind of recipe you’ll want to curl up with on a quiet evening. I love that it’s simple enough for a weeknight but feels a little elevated with the twist of sweet squash and warming spices. It’s a keeper—and I hope it makes its way to your fall table too.
Butternut Squash Butter Chicken
A bowl of this creamy Butternut Squash Butter Chicken is exactly the kind of meal that feels like a warm hug on a chilly day. I
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1/4 cup plain Greek yogurt
- 2 teaspoons plus 1 tablespoon garam masala
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 to 2 teaspoons cayenne pepper, to taste
- Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 large yellow onion, chopped
- 2 cups cubed butternut squash
- 6 cloves garlic, chopped
- 2 tablespoons fresh grated ginger
- 1 to 2 teaspoons chili flakes, to taste
- 1 tablespoon tomato paste
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- In a mixing bowl, combine the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 teaspoon salt.
- Let it sit for 5 to 10 minutes to marinate.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes per side.
- Add 2 tablespoons of butter and toss everything to coat. Transfer the chicken to a plate.
- In the same skillet, add the chopped onion and butternut squash. Toss them around in the leftover butter and cook for about 5 minutes until they begin to soften.
- Stir in 2 more tablespoons of butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and the chili flakes.
- Season with a little salt and pepper and cook for another 5 minutes until fragrant.
- Add the tomato paste and let it cook down for 3 to 4 minutes more.
- Turn the heat to low. Pour in 1 cup of water and the coconut milk, stirring to bring everything together. Let it simmer for about 5 minutes, or until the sauce slightly thickens.
- If the sauce feels too thick, you can thin it out with a little more coconut milk. Add the chicken and any juices that collected on the plate.
- Let it all simmer gently for about 10 minutes, stirring occasionally, until the sauce is rich and the chicken is cooked through.
- Take the pan off the heat and stir in the chopped cilantro. Taste and adjust the seasoning if needed.
- Spoon the chicken and squash mixture over bowls of rice and serve it up with warm naan. Enjoy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 480Total Fat 28gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 11gCholesterol 145mgSodium 253mgCarbohydrates 15gFiber 4gSugar 3gProtein 44g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
