This Creamy Butternut Squash Butter Chicken is a cozy twist on the classic. It’s rich and flavorful, with a velvety sauce made from roasted squash, warm spices, and a touch of coconut milk. Perfect for serving with rice or naan, it’s comfort food with a lighter, veggie-packed upgrade.
What makes this recipe special is how the roasted butternut squash blends into the sauce. It adds natural sweetness and creaminess without needing heavy cream, and pairs beautifully with garam masala, cumin, and smoked paprika. The chicken cooks until tender in that luscious sauce, making every bite satisfying.
Helpful Tips
- Roast the squash well: Let the edges caramelize in the oven for deeper flavor in the sauce.
- Don’t rush the spices: Cook them with the onion and tomato paste for a minute or two to release their aroma before blending.
- Adjust the creaminess: Use coconut milk for a dairy-free option, or swap in cream if you want it extra rich.
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Creamy Butternut Squash Butter Chicken
Ingredients
- 1 1/2 pounds chicken thighs cut into chunks
- 2 tablespoon olive oil divided
- 2 cups butternut squash diced
- salt and black pepper to season
- 1 onion chopped
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 2 tablespoon tomato paste
- 2 tablespoons garam masala
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 1/2 cups chicken stock
- 3/4 cup coconut milk or cream
- 2 tablespoon butter
- cilantro for garnish
Instructions
- Preheat the oven to 400°F. Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sear until golden on all sides, about 6–8 minutes. Remove from the pan and set aside.
- In the same pan, sauté onion until soft, about 5 minutes. Stir in garlic, ginger, and tomato paste, cooking for 1–2 minutes until fragrant. Add garam masala, cumin, coriander, chili powder, and paprika, stirring to coat the onions.
- Transfer the roasted squash to a blender with the onion-spice mixture and 1 cup of chicken stock. Blend until smooth and creamy. Return the sauce to the skillet, then stir in the remaining stock, butter, and coconut milk. Simmer gently for 5 minutes.
- Add the chicken back to the skillet and let it simmer in the sauce for another 10 minutes, until cooked through and the sauce is thickened. Taste and adjust seasoning as needed.
- Serve hot with rice or naan, garnished with fresh cilantro.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.