Are you ready to create the ultimate cozy fall curry? A dish that combines the rich, creamy, and beloved flavors of a classic Butter Chicken with the sweet, velvety, and wholesome goodness of butternut squash? This incredible, one-pot Creamy Butternut Squash Butter Chicken is that perfect meal. It’s a luscious, restaurant-quality curry that is secretly packed with vegetables and absolutely bursting with the best, warmest flavors of the season.
This isn’t just another curry recipe; it’s your new go-to for an impressive, yet surprisingly easy, weeknight dinner. We’ll show you the simple but crucial secrets to a deeply flavorful, from-scratch curry sauce that is both decadent and healthy-ish. This is a satisfying, soul-warming meal that will have your whole family asking for the recipe.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Fall Curry
What makes this Butternut Squash Butter Chicken so spectacularly delicious is its incredible, unique flavor and its wonderfully rich and creamy texture. This recipe is a masterpiece of cozy, autumnal flavors. The heart and soul of the dish is the luscious, from-scratch sauce. The signature creaminess of a butter chicken is achieved with a brilliant and healthy twist: a base of velvety butternut squash puree is combined with rich, full-fat coconut milk and a touch of tomato puree. This beautiful, vibrant orange sauce is then infused with a warm, aromatic blend of classic Indian spices and loaded with tender, juicy, bite-sized pieces of chicken thigh.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Autumnal Curry
This iconic dish uses a handful of high-quality ingredients and classic Indian spices to create its signature rich and savory flavor.
- The Butternut Squash & Coconut Milk Sauce (The Healthy “Cream”!):
- Butternut Squash Puree: This is the secret to the sauce’s incredible, velvety texture and its subtle, earthy sweetness. For the absolute best, most deeply caramelized flavor, you can easily make your own homemade butternut squash puree by roasting a squash first. A high-quality, canned pumpkin or butternut squash puree is also a fantastic and convenient shortcut.
- Full-Fat Coconut Milk: This is the key to a rich, creamy, and completely dairy-free (except for the butter) sauce that perfectly complements the sweet and savory flavors of the dish. It is essential to use the canned, full-fat kind for the most luscious result.
- The Chicken:
- Boneless, Skinless Chicken Thighs: For the most tender, juicy, and flavorful result, chicken thighs are the absolute best choice. They have a slightly higher fat content than chicken breasts, which is the key that keeps them incredibly moist and tender, even after simmering in the sauce.
- The Spices: This recipe uses a simple, warm, and perfectly balanced blend of classic Indian spices. Curry powder, cumin, coriander, and turmeric build a savory foundation, while garam masala is added at the end as a “finishing spice” to provide a final, beautiful, and fragrant aroma.
Step-by-Step to the Best Butternut Squash Curry
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Build the Flavor Base
In a large pan or Dutch oven, heat the 2 tablespoons of vegetable oil over a medium heat. Add your 1 finely chopped medium onion and cook for about 5 minutes, until it has become translucent.
Stir in the 1 tablespoon of fresh, grated ginger and the 3 cloves of minced garlic. Continue to cook for an additional 1 to 2 minutes, until they are very fragrant.
Part 2: Sear the Chicken and Bloom the Spices
Step 1: Add your 1 1/2 pounds of bite-sized chicken pieces to the pan. Cook, stirring occasionally, for 8 to 10 minutes, until the chicken is browned on all sides.
Step 2 (The Most Important Step!): Stir in the 2 teaspoons of garam masala, the 1 teaspoon of turmeric, the 1 teaspoon of cumin powder, the 1 teaspoon of coriander powder, the 1/2 teaspoon of chili powder, and a generous pinch of salt and pepper. Continue to cook for another 1 to 2 minutes.
Pro Tip: This crucial step of toasting, or “blooming,” the spices in the hot pan with the chicken is the number one secret to unlocking their deep, complex flavor and ensuring your curry doesn’t taste like raw, powdery spices.
Part 3: Simmer and Finish the Dish
Step 1: Reduce the heat to low. Add the 1 cup of butternut squash puree, the 1 cup of full-fat coconut milk, and the 1/2 cup of tomato puree. Stir everything together well to combine all the ingredients. Step 2: Allow the mixture to simmer gently for about 20 minutes, stirring it occasionally, until the chicken is thoroughly cooked and the sauce has thickened beautifully. Step 3 (The Secret to a Silky Finish!): During the final few minutes of cooking, stir in your 2 tablespoons of butter and let it melt into the sauce. This is a classic technique that creates an extra-rich, velvety texture and a beautiful, glossy shine. Give the sauce a final taste and add any more salt and pepper if needed. Garnish with a generous sprinkle of fresh cilantro leaves and serve immediately.
Butternut Squash Butter Chicken (Easy Fall Curry!)
A creamy and flavorful fall-inspired twist on classic butter chicken. This one-pan recipe features tender, bite-sized chicken thighs cooked in a rich, velvety sauce. The sauce gets its unique creaminess and subtle sweetness from a combination of traditional coconut milk and the addition of butternut squash puree. The curry is seasoned with a classic blend of Indian spices, including garam masala, turmeric, and cumin, and is finished with a swirl of butter for an extra luxurious texture.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash puree (store-bought or homemade)
- 1 cup full-fat coconut milk
- ½ cup tomato puree
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and cook for about 5 minutes, until translucent.
- Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the pan and cook for 8-10 minutes, until they are browned on all sides.
- Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are fragrant and well-coated on the chicken.
- Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to combine all ingredients.
- Allow the mixture to simmer gently for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened.
- In the final few minutes of cooking, stir in the butter and let it melt into the sauce for a silky finish.
- Adjust the seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
- Serve hot with basmati rice or naan.
Notes
- This is a one-pan meal (for the main dish) that is both comforting and packed with flavor.
- Using butternut squash puree is a key technique that adds natural sweetness, creaminess, and hidden vegetables to the traditional butter chicken sauce.
- ‘Blooming’ the spices by cooking them in the hot pan for a minute before adding the liquids is an important step that enhances their flavor and aroma.
What to Serve With Your Curry
This beautiful and rich curry is a fantastic centerpiece for a complete and elegant meal. It pairs wonderfully with classic Indian accompaniments that are perfect for sopping up every last drop of the delicious sauce.
- Fluffy Basmati Rice: A bed of simple, fragrant, and fluffy steamed basmati rice is the perfect, neutral base for the rich curry.
- Warm Naan Bread: An absolute must-have! A piece of warm, soft, and fluffy naan bread or a simple roti is the classic and perfect tool for dipping.
- A Cooling Raita: A simple side of raita—a cool and refreshing yogurt and cucumber dip—is another classic pairing that beautifully balances the warm spices of the curry.
Storage and Make-Ahead Tips
A hearty curry like this one is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire dish a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover curry in an airtight container in the refrigerator for up to 5 days.
- Freezing: This curry freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Make it a Vegetarian or Vegan Curry: For a delicious and hearty vegetarian version, you can substitute the chicken with one 15-ounce can of drained and rinsed chickpeas. For a completely vegan version, be sure to also use a high-quality vegan butter substitute or more oil and use vegetable broth instead of chicken broth.
- Use a Different Winter Squash: If you don’t have butternut squash on hand, this delicious and versatile recipe is also absolutely fantastic with an equal amount of a purée made from a sweet kabocha squash or a classic sugar pumpkin.
- Add Some Leafy Greens: For a beautiful pop of color and some extra nutrients, you can add a few large handfuls of fresh baby spinach or chopped kale to the curry during the last 5 minutes of the simmering time and let it wilt.
Enjoy The Ultimate Cozy Fall Curry!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This Creamy Butternut Squash Butter Chicken is a testament to the power of a simple, from-scratch meal to transport your taste buds. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for cozy dinners.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a deep, rich, and flavorful homemade curry?
The number one secret is to “bloom” your spices. By toasting your dry, ground spices in the hot pan with your aromatics and your chicken for about a minute before you add any liquids, you are awakening their essential oils. This simple step is the key that creates an incredibly fragrant and complex curry and removes any raw, powdery taste from the spices.
Q2: What is the best and easiest way to make my own butternut squash puree?
It’s very easy! Simply slice your butternut squash in half, scoop out the seeds, and roast it on a baking sheet in a 400°F oven for about 45-60 minutes, until it is very tender. Once it has cooled, you can scoop the flesh out of the skin and purée it in a blender or a food processor until it is smooth.
Q3: Can I make this curry ahead of time?
Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the curry cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q4: What is the difference between the coconut milk that comes in a can and the kind that comes in a carton?
The canned coconut milk is a thick, rich, and unsweetened product that is made from puréed coconut flesh and water. It is a staple in many cuisines and is perfect for creating rich and creamy sauces. The refrigerated coconut milk in a carton is a much thinner, more diluted “beverage” that is intended for drinking or for pouring over cereal, and it will not create a rich and creamy curry.
Q5: Can I make this recipe in a slow cooker or an Instant Pot?
Yes! To make it in a slow cooker, simply sauté your aromatics, brown your chicken, and bloom your spices on the stovetop first. Then, transfer this mixture and all the other ingredients (except for the final butter) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours. Stir in the final butter at the end. For the Instant Pot, use the “Sauté” function to complete all the initial steps. Then, add all the other ingredients, secure the lid, and pressure cook on High for 8 minutes.