This creamy butternut squash butter chicken is a cozy hug in a bowl! Imagine tender chicken simmered in a buttery, squash-infused sauce that’s rich and flavorful.
I love how the squash adds a natural sweetness, making this dish extra comforting. Serve it over rice for a meal that warms you right up—perfect for chilly nights! 🍂
Key Ingredients & Substitutions
Butternut Squash: This ingredient adds great flavor and creaminess to the dish. If you can’t find it, you can substitute pumpkin or sweet potato, which provide a similar sweetness and texture.
Chicken: I love using chicken thighs for their juiciness, but chicken breasts work too. Feel free to use whatever you have on hand, including leftover cooked chicken—just add it at the end to warm through.
Cream: Heavy cream makes this dish wonderfully rich. If you’re looking for a lighter option or need it dairy-free, coconut cream is a fantastic substitute that adds a lovely flavor.
Spices: The blend of spices is what gives this dish its warmth. If you don’t have garam masala, a mix of cumin, coriander, and a pinch of nutmeg can work in a pinch. Adjust the spice levels to suit your taste.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken just right ensures it stays moist and flavorful. Here are some tips:
- Start with bite-sized pieces, as they cook faster and evenly.
- Cook in a medium heat to keep the outside from burning while the inside cooks through—about 5-7 minutes should do it.
- Make sure not to overcrowd the pan; this allows the chicken to brown nicely.
- Once they lose their pinkness, confirm they’re fully cooked by cutting into a piece—it should be white inside.
By following these tips, your chicken will turn out tender and delicious, perfectly complementing the creamy sauce!
How to Make Creamy Butternut Squash Butter Chicken
Ingredients You’ll Need:
For the Main Dish:
- 1 medium butternut squash (about 2 cups cubed)
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, finely chopped (optional for heat)
For the Spices:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp smoked paprika or chili powder
- 1/2 tsp ground cinnamon
For the Sauce:
- 1 cup canned crushed tomatoes (or tomato puree)
- 1 cup heavy cream or coconut cream
- Salt, to taste
For Garnishing:
- Fresh cilantro leaves, for garnish
For Serving:
- Cooked basmati rice or naan, for serving
How Much Time Will You Need?
This delicious creamy butternut squash butter chicken takes about 15-20 minutes of prep time and around 40 minutes of cooking time. Overall, you’re looking at about 1 hour from start to finish—perfect for a satisfying dinner!
Step-by-Step Instructions:
1. Prepping the Butternut Squash:
First, preheat your oven to 400°F (200°C). While the oven heats up, peel and cube the butternut squash. Toss the cubes with 1 tablespoon of butter, a pinch of salt, and a little oil to coat. Spread the squash evenly on a baking sheet and roast for about 20-25 minutes until it’s tender and has a slightly caramelized color. Once done, set it aside.
2. Sautéing the Aromatics:
In a large skillet or a heavy-bottomed pan, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes until soft and translucent.
3. Adding Flavor:
Next, stir in the minced garlic, grated ginger, and optional green chilies. Cook for another 1-2 minutes until you can smell the delightful aromas filling your kitchen!
4. Mixing in the Spices:
Sprinkle in the ground cumin, coriander, turmeric, garam masala, smoked paprika, and ground cinnamon. Stir for about 1 minute to let the spices toast and release their flavors.
5. Cooking the Chicken:
Add the chicken pieces to the pan. Cook them for about 5-7 minutes until they’re no longer pink on the outside, stirring occasionally to ensure even cooking.
6. Making the Sauce:
Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Let it cook for about 10 minutes so the flavors can blend and the sauce thickens slightly.
7. Combining Everything:
Now, fold the roasted butternut squash into the pan with your chicken mixture. Stir gently to combine everything evenly.
8. Finishing Touches:
Reduce the heat and pour in the heavy cream (or coconut cream) to create a smooth, luscious sauce. Simmer for an additional 5 minutes, and don’t forget to taste and adjust the salt if needed!
9. Garnishing:
Sprinkle fresh cilantro leaves on top for a burst of color and flavor. It’s the perfect finishing touch!
10. Serving:
Serve your creamy butternut squash butter chicken hot over a bed of fluffy basmati rice or alongside warm naan bread. Enjoy this comforting dish with your loved ones!
Enjoy your creamy, comforting butternut squash butter chicken!
Frequently Asked Questions (FAQ)
Can I Use Fresh Butternut Squash Instead of Canned?
Absolutely! Fresh butternut squash is great in this recipe. Just make sure to peel, seed, and cube it before roasting. Roasting enhances the flavor and sweetness, so you’ll still achieve that delicious creamy texture!
Can I Substitute Chicken with Other Proteins?
Yes, you can! This recipe works well with turkey or even paneer for a vegetarian option. Just adjust the cooking time accordingly—paneer only needs to be heated through rather than fully cooked.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave until heated through. You may want to add a splash of cream or water if it thickens too much.
Can I Make This Recipe Ahead of Time?
Yes, you can make this dish ahead of time! Just prepare everything up to step 8, let it cool, and store in the fridge. When you’re ready to serve, simply reheat on low until warmed through, then stir in the cream to finish. Enjoy!
