Butter Chicken & Squash with Jasmine Rice
Take your classic Indian butter chicken and give it a modern twist with some squash! It's filled with rich garam masala and tomato flavor. Best served over a steaming plate of rice.
Ingredients
Step 1
Step 1
Serve the finished chicken and squash over the cooked rice. Garnish with the sliced green tops of the scallions.
Step 2
Turn off the heat and fluff with a fork.
Step 3
Once boiling, reduce the heat to low. Cover and cook, without stirring.
Step 4
Heat to boiling on high.
Step 5
In a small pot, combine the ingredients.
Step 6
Taste, then season with salt and pepper if desired.
Step 7
To the pan of cooked chicken and sauce, add the roasted squash and butter.
Step 8
Arrange in an even layer. Place in oven.
Step 9
Place the diced squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
Step 10
Place an oven rack in the center of the oven, then set temperature to 450°F.
Step 11
Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat.
Step 12
Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
Step 13
Add the ingredients and sliced white bottoms of the scallions; season with salt and pepper.
Step 14
Add the seasoned chicken in an even layer. Cook, without stirring.
Step 15
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
Step 16
Pat the chicken dry with paper towels. Season with salt and pepper.
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