Name: Creamy Butternut Squash Butter Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 1/2 cups butternut squash, peeled and cubed; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons unsalted butter; 1 cup tomato puree; 1 cup heavy cream; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh cilantro, chopped (for garnish)

Let Me Tell You About My Not-So-Secret Comfort Dish

You know those comfort dishes you sort of stumble into? Creamy Butternut Squash Butter Chicken is totally that for me. First time I whipped it up I only had leftover roasted squash and half a can of coconut milk staring me down in the fridge—picture the fridge light flickering like in a moody movie scene. Now, this is the recipe I reach for when it’s chilly or I’ve had one of those Mondays that feels more like three Mondays rolled into one. My cousin Dan still refuses to believe there’s squash in it—and he hates squash. Joke’s on him!

Why I Keep Making It (And My Family Doesn’t Complain)

I make this dish when I want the house to smell like, well, an invitation to hug a pot. My family goes wild for it (except my little one, but he only eats buttered noodles anyway). I used to be a bit scared of making Indian-ish dishes at home—maybe because I worried about burning the spices? Actually, I burned them the first go and the kitchen stank for days. Don’t do that. But now I’ve got it sorted, and the creamy sauce makes it impossible to mess up. Well, almost impossible; I do once in a while forget the naan in the oven. Oops.

What You’ll Need (And What I Swap When I Forget Something)

2 boneless, skinless chicken breasts (or thighs—juicier if you ask me)
2 cups cubed butternut squash (fresh is best, but frozen gets dinner on the table faster. I won’t tell)
1 medium onion, chopped (red or yellow, whichever winks at you from the pantry)
2 cloves garlic, minced (I sometimes use that jarred stuff when I’m in a pinch. Sorry, Grandma)
1 thumb-sized piece of ginger, grated (or about a teaspoon of the paste, which honestly works fine)
2 tbsp butter (unsalted, but I’ve tossed in salted and skipped other salt before—lazy days)
1 can (400ml) coconut milk (full fat for the dreamiest texture, but I’ve used light; don’t @ me)
1 can (about 400g) crushed tomatoes (passata or even some leftover tomato sauce will do)
2 tbsp garam masala (I’ve mixed random curry powders and it’s still good, just not as magical)
1 tsp smoked paprika
1 tsp ground cumin
Pinch cayenne (optional, unless you want to break a little sweat—sometimes I skip it if kids are eating)
Salt and black pepper, to taste (I always forget to measure these, but hey, you’ll know your taste buds)
Handful fresh cilantro for serving (or not… parsley is fine, or skip entirely if you’ve got cilantro-haters)
Rice or naan to serve (or both—my dinner, my rules)

Here’s How You Do It (Mostly Without Fussing)

Prep the squash & chicken
Peel and chop up your squash into cubes, or defrost if using frozen. Cut the chicken into bites, sprinkle with a smidge of salt & pepper. Easy so far, right?
Sauté the aromatics
In a big heavy-bottomed pan (the one that makes you feel fancy), melt the butter over medium heat. Toss in your onions and cook until they’re just getting a little golden, maybe five-ish minutes. Garlic and ginger go in now—breathe in deeply, this is the good stuff. Don’t let ‘em burn, though; stir like you mean it.
Spices join the party
Throw in garam masala, cumin, smoked paprika, and cayenne if you’re feeling spicy. Stir it about for a minute until everything smells warm and inviting. Don’t panic if it clumps; it’s normal. Honestly, it’ll smooth out later.
Chicken time
Pop the chicken in, get it coated with all that aromatic goodness. Sear for around 5 minutes; don’t worry about cooking it through—there’s more time for that soon.
Squash & sauce go in
Add the squash cubes, crushed tomatoes, and coconut milk. I usually add a splash of water (or broth, if I’ve got a carton half-used—waste not). Season it up with salt and pepper, then give it a good stir. Bring it up to a simmer and drop the heat to low.
Let it bubble gently
Cover and simmer for about 20 minutes, stirring now and again so nothing sticks. This is where I usually sneak a taste—if it needs a pinch more spice or salt, toss it in. The goal? Soft squash, tender chicken, creamy sauce. If it looks a bit split or weird halfway through, keep going. Trust the process.
Final blend (optional)
For super smooth sauce, sometimes I fish out the chicken pieces and blitz the sauce with a stick blender. Then chicken goes back in. If you don’t care about smoothness, you can totally skip this. Sometimes I’m just too hungry to bother.
Serve it up
Warm bowls, fluffy rice or hot naan, sprinkle with coriander—or not. Maybe a wedge of lemon if you’re feeling fresh. Spoon it all out and try not to inhale it too fast (I fail at this literally every time).

Notes I’ve Picked Up (Trust Me, You’ll Thank Yourself Later)

If you brown the onion super deeply, you get a deeper flavor—but on second thought, sometimes burned onions taste just… burnt, so err on the side of golden.
I used to skip the blending step, but actually, blending makes for a silky sauce. If you’ve got the energy, it’s worth it.
I tried using sweet potato once instead of squash—wasn’t bad, but the texture threw me. Maybe you’ll like it though?

Variations I’ve Experimented With (Plus One That Bombed)

Vegetarian vibes: Swapped the chicken for chickpeas a few times. Surprisingly hearty! Add extra salt, though, or it tastes flat.
Dairy-boosted: Stir in a dollop of Greek yogurt at the end for extra tang; makes it super rich, but can make the coconut a bit shy.
Bombed: Once tried it with tofu, but it went a bit mushy and honestly wasn’t my finest hour. Maybe with firmer tofu? I’ll let you be the judge.

What You Need in the Kitchen (& If You Don’t, Don’t Panic)

Heavy skillet or deep sauté pan (yes, a big soup pot works. Did that once when the good pan was in the sink)
Wooden spoon or spatula
Knife and chopping board (never sharp enough—story of my life)
Optional: immersion blender (but if you’re blender-less, just mash up the squash a bit with a fork. Rustic, y’know?)

How to Store Leftovers (If You Even Have Them…)

Scoop leftovers into a lidded container and stash in the fridge, where it’ll keep about 2-3 days (though honestly, in my house it never lasts more than a day!). Freezes decently—sometimes the sauce separates a tad, but a quick stir sorts it.

How I Like to Serve It (Feel Free to Ignore Me)

I’m team rice-and-naan. We always squabble over the last bit of garlicky naan to mop up the sauce. Sometimes I dollop over a spoon of plain yogurt, sometimes I forget and just dig in. My friend swears by a squeeze of lime over the top but, eh, I rarely have one lying around! For a little crunch? Toasted cashews, or even just a handful of crushed crackers, in a pinch.

Things I Learned the Hard Way (Save Yourself)

Don’t rush sautéing the onions; I once cranked the heat and they went from raw to almost on fire in thirty seconds. Low and slow = flavor city.
If you use pre-cooked chicken, add it just before serving so it doesn’t go all rubbery. That was a learning moment (not a happy one).
Actually, letting the sauce bubble gently is kind of the secret. If it boils hard, the sauce goes grainy—don’t ask how I know.

FAQ (Stuff People Have Actually Asked Me)

Can I use pumpkin instead of squash?: Absolutely—go wild. It’s a little less sweet, but you’d barely know. I’ve done it when that’s all I had on hand!
Does it freeze well?: It does, but sometimes the sauce splits. Just stir in a tablespoon of cream or coconut milk when reheating—it comes back together. Or just eat it cold; no judgement.
Any recommended brands for garam masala?: Oh, I like the Spice Trekkers blend but any big supermarket one is fine. Don’t get too precious about it unless you’re a spice connoisseur. (Check out this BA guide if you want to grind your own!)
How spicy is it?: I keep it pretty gentle (for my own sake), but you can heat things up with more cayenne or fresh chilies. Start mild, then go wild!
Can I make it in a slow cooker?: Yes! Sauté the onions, garlic, and ginger first, then dump everything in the slow cooker and let it roll on low for 4-6 hours. Stir at the end. Lazy day lifesaver.

Oh, side note: If you ever need dinner party recipes with the same cozy vibes, my pal Shan’s blog Half Baked Harvest is my go-to for inspiration and a bit of recipe envy. Give it a look if you want to fall down a food rabbit hole.

Anyway, this is about as close to a kitchen hug as you’ll get without actual arms wrapping around you. Let me know how yours turns out—or tell me what went sideways, because honestly, those stories are even better.

Creamy Butternut Squash Butter Chicken: My Go-To Cozy Dinner