Can I use chicken breast instead of thighs?

Absolutely! Just keep an eye on it so it doesn’t dry out. Thighs are more forgiving, but breast works if that’s what you have.

Is this recipe dairy-free?

Yes! Coconut milk and butter make it rich without the need for cream. If you're strictly dairy-free, use plant-based butter or skip it.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave.

Yep! Freeze in individual portions for easy meal prep. Just thaw overnight in the fridge and reheat slowly.

Creamy Butternut Squash Butter Chicken

Description

Creamy Butternut Squash Butter Chicken is a cozy, comforting twist on the classic. This fall-inspired recipe blends tender chicken thighs with velvety butternut squash puree, creamy coconut milk, and warm Indian spices. Perfect for weeknights or weekend indulgence, it’s served best with rice or naan for soaking up every drop!

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs, cut into chunks
2 tbsp vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 cup butternut squash puree
1 cup full-fat coconut milk
1/2 cup tomato puree
2 tbsp butter
2 tsp garam masala
1 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chili powder (adjust to taste)
Salt and pepper to taste
Fresh cilantro leaves, for garnish
Cooked basmati rice or naan, for serving

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Instructions

In a large pan, heat vegetable oil over medium heat. Sauté chopped onion for about 5 minutes until translucent.
Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add chicken pieces in a single layer. Cook for 8–10 minutes, turning occasionally, until browned on all sides.
Sprinkle in garam masala, turmeric, cumin, coriander, chili powder, salt, and pepper. Stir for 1–2 minutes to coat chicken.
Reduce heat to low. Add butternut squash puree, coconut milk, and tomato puree. Mix into a smooth sauce.
Simmer uncovered for 20 minutes, stirring occasionally, until chicken is cooked and sauce is thickened.
Stir in butter in the final minutes for a glossy finish.
Taste and adjust seasoning. Garnish with fresh cilantro.
Serve hot with basmati rice or naan.

Notes

To save time, use canned butternut squash puree.
This dish reheats well and is perfect for meal prep.
Want it spicier? Add cayenne or extra chili powder.
For a dairy-free version, use plant-based butter.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 5 g
Sodium: 590 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg