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A warming bowl of wholesome, Creamy Butternut Squash Butter Chicken. Indian-inspired butter chicken made with seasonal butternut squash, warmings spices, and creamy coconut milk. This dish is quick to make, cozy, wonderfully spicy – but not too spicy, and filled with warming Indian flavor. Complete each bowl with steamed rice and serve with fresh naan. And the leftovers the next day? They are even more delicious!
With two new butternut squash recipes this week, I think it’s safe to say I’m really enjoying the fall squash. Promise I have dishes with spaghetti squash, acorn squash, and yes, definitely pumpkin (both savory and sweet) coming soon. But this week it’s butternut squash!
I think most of you that read daily know of my family’s love for Indian-inspired dinners. Creighton, my oldest brother, who I find myself cooking for the most, is consistently requesting butter chicken. It’s one of his favorite dinners to order out and eat in.
The idea for this dish came with my urge to switch up a dinner that I consistently turn to in the fall. How could I add something new? Something yummy for fall?
Immediately I thought about how delicious butternut squash would be in a creamy butter curry sauce. I knew the squash could melt into the sauce making it even creamier, while also adding a sweetness that really pairs nicely with the spices.
It turned out so good. Creighton’s not in town right now, but I’m excited to make this for him as soon as he gets back. I sent photos his way via text, and trust me, he’s wishing he was here.
Ingredients
- Boneless skinless chicken breast
- Plain Greek yogurt
- Garam masala
- Paprika
- Cumin
- Turmeric
- Cayenne pepper
- Kosher salt and black pepper
- Extra virgin olive oil
- Salted butter
- Large yellow onion
- Cubed butternut squash
- Garlic
- Fresh grated ginger
- Chili flakes
- Tomato paste
- Full-fat coconut milk
- Fresh cilantro
Here are the details
The beauty of this recipe is how simple it is to throw together. It’s made from start to finish in one skillet on the stove and ready in under an hour.
You’ll want to start with the chicken. Just like a traditional butter chicken recipe, we’re first tossing the chicken with yogurt and spices. But instead of marinating overnight, I found that a quick 5 to 10 minute rest in the spices was really enough to do the trick.
While the chicken is sitting, I like to start in on the prep for everything else. Chop the onion, garlic, and ginger, grab that coconut milk and tomato paste, and get everything for the remainder of the recipe ready to go.
If you need to chop up your butternut squash, now is the time to do that! I will say that for convenience, you can use pre-cut butternut squash or frozen cubes. Both work wonderfully and will save you a lot of hands-on prep time.
When I have all the remaining ingredients prepped and ready for cooking, I sear the chicken with olive oil. The next step is key, add a couple of tablespoons of butter. Then allow the butter to brown around the chicken. This will really help to flavor the sauce.
To that same skillet, add the onion, butternut squash, and all of those remaining spices. Because we are using butternut squash, I didn’t want the tomato paste to overpower the flavor. So I reduced the amount of tomato paste that I’d normally use. Now, instead of the sauce being tomato based, it’s butternut squash based!
Stir in the coconut milk, or if you don’t enjoy coconut milk, use cream. Either is delicious. The coconut milk does add a special touch and keeps the curry dairy-free, minus the butter.
Allow the sauce to simmer and thicken around the squash and chicken. As the curry slowly cooks, the squash melts into the sauce. The sauce becomes creamy and buttery without having to add actual cream.
I like to serve this pretty traditionally, over steamed rice with fresh naan for scooping up the creamy, coconutty sauce. Absolutely DELICIOUS. You can’t skip the naan either. We love it so much that it’s reason enough to make this cozy fall version of butter chicken.
Looking for other Indian-inspired dinners? Here are my favorites:
Coconut Curry Salmon with Garlic Butter
30 Minute Spicy Indian Butter Chicken
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this Creamy Butternut Squash Butter Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Butternut Squash Butter Chicken
Servings: 6
Calories Per Serving: 499 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts/thighs, cut into bite-size chunks
- 1/4 cup plain Greek yogurt
- 2 teaspoons plus 1 tablespoon garam masala
- 1 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper, use 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
- 1-2 teaspoons chili flakes, use to taste
- 1 tablespoon tomato paste
- 1 (14 ounce) can full-fat coconut milk
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- 1. in a bowl, toss together the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 2 tablespoons of butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.3. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Cook 5 minutes, until softened. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, paprika, and the chili flakes. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. If the sauce seems too thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices in the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5. Serve the chicken, squash, and sauce over bowls of rice with fresh naan. Enjoy!
This post was originally published on September 29, 2022
Holy cow is this good! I had to substitute Chinese 5 Spice for the Garam Masala and a mixture of coconut cream and water for the coconut milk but it still turned out amazing! I had so much leftover sauce I’m going to cheat and add some rotisserie chicken to it to stretch it out. Yum! Will for sure try it again with the correct ingredients. Also, pro-tip, if you use the cubed butternut squash from Costco, cut it up a little smaller.
Hey Sheila,
Amazing! I appreciate you making this recipe and your comment, so glad it was a hit!
Have a wonderful weekend!
This was delicious-Thank you. Instead of water I used a second can of coconut milk-lite.
Hey Shelley,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Friday and have a great weekend!
Loved it!! So tasty with a good amount of spice without blowing your head off!! I recommend cutting the squash as small as possible to ensure it cooks to the creamy consistency which makes it so delicious!
Hey Jan,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
I only have biryani masala on hand. Would this dish work using biryani masala instead of garam masala?
Hi Travis,
Yes, that should work nicely for you! I hope you love this dish, please let me know if you give it a try!
Absolutely delicious. The whole family loved it, even the kids! Do leftovers freeze well?
Yay!! So glad to hear this, Tabetha! Yes, you can totally freeze the leftovers. Have a great Thursday!
That’s awesome. Thanks for replying so quickly! Look forward to trying your other recipes!
Looking forward to trying this. Just wondering would it work to add a cinnamon stick and star anise while it cooks (remove before serving)?
Hi Eve,
I’ve never tried that, but you could certainly give it a go! I hope you love this dish!
This sounds delicious ! Trying to make it tonight. I have a lot less chicken. Only 2 breast pieces (285 grams). Should I use less yogurt to marinate. Will add more veggies instead.
Thanks
Hi Verna,
Sure, you can use less yogurt:) I hope you love this dish, let me know it turns out for you!
Turned out amazing. Even the kids loved it. Will make it again tonight. Perfect for this time of the year. So comforting !!
Thanks so much, Verena! Love to hear this! Have a great Sunday!
Made this tonight and it was amazing! I purred the butternut squash with the coconut milk and added peas. Will definitely make it again!
Hey Alania,
Wonderful! I appreciate you trying this dish and your comment, I’m so glad it turned out well for you!
Hello – can you make this without coconut milk? Thanks!
Hi! I would recommend adding some sort of creamy liquid to balance out all the flavors! 🙂 xT
Made this for dinner this evening as I had all the ingredients on hand. Very easy to follow instructions and The flavor was amazing! The sauce did not thicken even without the addition of the cup of water. I’m curious if I use coconut cream next time would it thicken.
Hey Joanna,
Happy Tuesday!! I’m so glad to hear this recipe turned out nicely for you, thanks a lot for making it! You could definitely use coconut cream next time.
One of the best things that I have cooked in a long time! Perfect balance of flavours, my family loved it.
Hey Joanne,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
The added water makes this way too soupy. The flavor and mix of spices is good
Hi Bee,
Thanks so much for trying this recipe and your feedback, so sorry about the water. Let me know if you make again! xx
Easy and delicious! Definitely brings the heat too lol, be warned!
Hi Ben,
Wonderful! Thanks a lot for trying this dish and your feedback, love to hear it turned out well! Have a beautiful Sunday! xx
Loved this recipe!!
The smells were emaculate in the house,
I added my own twist with a teaspoon of cinnamon to the dish, and used Kashmiri chilli instead of cayenne pepper, amazing amazing additions to an already amazing dish. The sauce didn’t thicken as I hoped, so I sneaked in a little bit of Maize flour 😉.
Hi Saarah,
Awesome! So glad to hear this recipe turned out well for you, thanks for making it! Have a great rest of the week:) Xxx
Hello! How can I make this in a Crock-Pot?
Hey Brennagh,
I would cook on low for 6-8 hours. Please let me know if you have any other questions! xx
This was so good! 10/10 recommend
Hi Laketa,
Love to hear this! Thanks so much for trying this dish and your comment! So glad it turned out well! xT
Really good flavor, but the curry never thickened for me- came out as more of a soup. I think I should’ve added less water or maybe none. Any tips for ensuring it comes out thick? Thanks!
Hi Charlotte,
Yay!! Love to hear this dish turned out well for you, I appreciate you making it! I would just use less water next time:) Have a great day! xx