March 23, 2018

Butternut squash chicken

Pumpkin chicken

This recipe comes from the depth of winter, on a Friday. It was too cold and snowy outside, and I was getting ready to make dinner.

Chicken curry was on the menu and what is a chicken curry that does not have some chunky potatoes that soaks up the flavor, right? As I went to the pantry I realized there were no potatoes. No Potatoes! I searched the fridge to see if I had half-potato lurking in the back. No luck.

Then I saw the half butternut squash hanging out in the fridge and I wondered if the squash could be added. It was too cold, too late to go out.

So I decided to substitute potatoes with squash and  chicken curry with the butternut squash. Guess what?  Everyone loved it. The sweetish notes of the squash with the garam masala and chicken were natural partners. In, fact we liked it so much that I have made chicken curry with potatoes and squash many times since that snowy evening.

8-9 pieces of chicken
1/2 butternut squash (acorn squash and pumpkin would also work)- chopped
11/2 tspoon garlic-ginger paste
1 medium onion - chopped
1 medium tomato - chopped
1 cinnamon stick
3-4 cardamom
2-3 cloves
2 bay leaves
1/2 tspoon cumin seeds
1/2 tspoon red chilli powder
1 tbspoon yogurt
3/4 tspoon cumin powder
3/4 tspoon turmeric powder
2 tbspoon oil
salt to taste
handful of cilantro to garnish

(serves 4-5)

Marinate the chicken with 1 tspoon garlic-ginger paste,  1/2 tspoon turmeric powder, salt and red chilli powder.

Heat oil and temper it with cumin seeds and bay leaves. Then add the cinnamon, cardamon and cloves and and let it sizzle. Then add the ginger-garlic paste and saute for 1-2 minutes.

Add the onions and saute for 5-6 minutes. Once they start turning brown, add in the tomatoes, rest of the turmeric powder and cumin powder.

Saute and let it cook on closed lid for 4-5 minutes on medium heat. Then add the marinated chicken and cook for another 5-8 minutes. Then add the butternut squash pieces, 2 cups of water and let it cook closed lid for about 20 minutes on medium heat till the chicken and butternut squash is tender.


Add in the ghee and cilantro and keep it covered.

Serve hot with hot chapati or rice. Enjoy.

1 comment:

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