Butter Chicken & Squash with Jasmine Rice

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.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 4 oz rice
  • salt
  • 8 oz water
  • 2 tbsp butter
  • 1 delicata squash
  • oil
  • black pepper
  • 2 tbsp tomato paste
  • 2 tbsp tomato chutney
  • 2 scallion
  • 10 oz chicken
  • 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.

  • 0.5 cup rice
  • salt
  • 1 cup water
  • 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.

  • 2 tbsp 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.

  • 1 delicata squash
  • oil
  • salt
  • black pepper
  • 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.

  • salt
  • black pepper
  • 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.

  • 2 tbsp tomato paste
  • 2 tbsp tomato chutney
  • 2 scallion
  • 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.

  • oil
  • Step 16

    Pat the chicken dry with paper towels. Season with salt and pepper.

  • 10 oz chicken
  • salt
  • black pepper
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