Why You’ll Love This Recipe

I’m drawn to this recipe because the butternut squash puree doesn’t just add flavor—it transforms the sauce into something silky and slightly sweet, balancing the warming spices (garam masala, turmeric, cumin, paprika) beautifully. The combination of tender chicken thighs with creamy heavy-cream-infused sauce makes it feel like a treat, and I find that it works well for a cozy weeknight meal or when I want to impress guests without spending ages in the kitchen. The spice level and the richness are just right for me, and I love that it uses chicken thighs (so juicy) and comes together in about an hour.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tsp garam masala

• 2 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp paprika

• 1 tsp cayenne pepper (optional for heat)

• 1 cup butternut squash puree

• 1.5 cups heavy cream

• 1 cup chicken broth

• 2 tbsp tomato paste

• Salt and pepper to taste

• 1 tbsp butter

• Fresh cilantro leaves, for garnish

• Cooked basmati rice, for serving

Directions

1. In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil. I add the chicken pieces, season them with salt and pepper, and cook until browned on all sides (about 5 minutes). I then remove the chicken from the skillet and set it aside.

2. In the same skillet, I add the remaining tablespoon of olive oil. I add the finely chopped onion and sauté until soft and translucent (about 4-5 minutes).

3. I stir in the minced garlic and grated ginger and cook until fragrant (about 1 minute).

4. I add the garam masala, ground cumin, ground turmeric, paprika, and the optional cayenne pepper. I stir well to combine and cook for another minute so the spices toast slightly.

5. I pour in the butternut squash puree, the chicken broth, and the tomato paste. I stir to combine and bring the mixture to a gentle simmer.

6. I return the browned chicken pieces into the skillet, stir them into the sauce, cover the skillet, reduce the heat to low, and let it simmer for about 20 minutes or until the chicken is cooked through.

7. Then I stir in the heavy cream and butter into the sauce, mixing well. I let it simmer for an additional 5 minutes, until the sauce is creamy and well-incorporated.

8. I taste and adjust the seasoning with salt and pepper if needed.

9. I serve the creamy butternut squash butter chicken over cooked basmati rice and garnish with fresh cilantro leaves.

Servings and Timing

This recipe makes about 4–6 servings, depending on portion size.

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Rest Time: 5 minutes

• Total Time: ~1 hour 5 minutes

Variations

• If I want a slightly lighter version, I could substitute half (or all) of the heavy cream with coconut milk (for a dairy-free twist) and reduce butter accordingly.

• I sometimes add extra vegetables: for instance, roasted butternut squash cubes or spinach stirred in at the end.

• For extra heat, I’ll increase the cayenne pepper or add a pinch of chili flakes.

• To deepen flavor, I might add a teaspoon of smoked paprika or a little fenugreek leaves as a garnish.

• If I want to stretch the dish further, I might use more squash puree (or cubes) and a little less chicken, making it more veggie-forward.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm it in a saucepan over low to medium heat, stirring occasionally, and add a splash of chicken broth or cream if the sauce has thickened too much. I avoid microwaving too fast to prevent the cream from separating. This dish also freezes well: freeze in portion-sized containers for up to 2 months, and when ready to use, thaw overnight in the fridge and then reheat gently on the stovetop.

FAQs

What type of chicken is best for this recipe?

I prefer using boneless, skinless chicken thighs because they stay juicy and tender during cooking. Chicken breasts can work, but they may dry out faster, especially with a long simmer time.

Can I use fresh butternut squash instead of puree?

Yes — I often roast or simmer cubes of butternut squash until soft, then blend into a puree myself, or even stir some cubes in for texture. The key is to get a smooth, creamy sauce base.

Is this recipe spicy?

The level of spice is moderate by default due to the garam masala, paprika, and optional cayenne. I control the heat by adjusting or omitting the cayenne pepper (or adding chili flakes) depending on how much spice I want.

Can I make this dish ahead of time?

Absolutely — I can make it up to step 6 (before stirring in heavy cream) a day ahead, refrigerate it, and then finish it with cream and butter just before serving. Flavors often deepen with time.

What should I serve it with?

I usually serve it with steamed basmati rice and garnish with fresh cilantro. It also pairs beautifully with naan or roti and maybe a side of roasted vegetables or a simple cucumber salad to balance the richness.

How thick should the sauce be?

I like the sauce to be luxuriously creamy but still pour-able. If it’s too thick after simmering, I’ll add a splash of chicken broth or cream. If it’s too thin, I’ll simmer a few extra minutes uncovered to reduce it.

Can I make this gluten-free?

Yes — all the core ingredients are naturally gluten-free. Just check that any commercial tomato paste, broth, or spice blends don’t contain gluten-derived additives.

Is it okay to omit the butter?

Yes, though butter adds richness and that classic “butter chicken” flavor. If I omit it, I’ll usually add a little extra heavy cream or finish with a drizzle of ghee or olive oil to maintain richness.

Can I use a slow cooker or Instant Pot?

I haven’t tried it that way personally, but yes — I believe you could adapt it: brown the chicken and onions first on the stovetop, then transfer everything to a slow cooker and cook on low for about 4–6 hours, adding the cream and butter at the end. For Instant Pot, you could use the sauté function to brown, then pressure cook the sauce and chicken for about 8–10 minutes, then release pressure and stir in cream/butter.

How do I adjust this recipe for fewer servings?

I often halve all the ingredients if I’m cooking for two or three. The timing stays virtually the same. Just be mindful that browning and simmering in a smaller pan may go a little faster.

Conclusion

I find this creamy butternut squash butter chicken to be one of those dishes that brings comfort and flavor in equal measure. The squash adds a lovely sweetness and smooth texture without sacrificing the bold, warm spices of a traditional butter chicken. I enjoy making it when I want something a little special yet manageable, and sharing it always gets compliments. Whether for a weeknight dinner or when I’m hosting, it hits the mark every time.