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.
Serve the finished chicken and squash over the cooked rice. Garnish with the sliced green tops of the scallions.
Turn off the heat and fluff with a fork.
Once boiling, reduce the heat to low. Cover and cook, without stirring.
Heat to boiling on high.
In a small pot, combine the ingredients.
Taste, then season with salt and pepper if desired.
To the pan of cooked chicken and sauce, add the roasted squash and butter.
Arrange in an even layer. Place in oven.
Place the diced squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
Place an oven rack in the center of the oven, then set temperature to 450°F.
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.
Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
Add the ingredients and sliced white bottoms of the scallions; season with salt and pepper.
Add the seasoned chicken in an even layer. Cook, without stirring.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
Pat the chicken dry with paper towels. Season with salt and pepper.
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