It’s been awhile since I have obsessed and included a recipe using the spiralizer. In case you missed previous posts, the spiralizer is a fun kitchen gadget that helps to turn vegetables into a variety of different shapes, sizes and inspired noodles. This recipe is a variation of one of my favorite Indian dishes, is rich in protein, swaps in some healthier ingredients and encourages spiralized butternut squash. Enjoy!
CHICKEN TIKKA MASALA WITH BUTTERNUT SQUASH adapted from www.inspiralized.com
serves 4
ingredients for pasta
- 1 large butternut squash (or 2 medium), peeled, Blade B from spiralizer, noodles trimmed
- olive oil cooking spray
- salt and pepper, to taste
- ½ teaspoon garlic powder
ingredients for tikka masala
- 1 tablespoon extra virgin olive oil
- 1 cup chopped white onion
- 2 large garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1½ teaspoons garam masala
- 1½ teaspoons ground coriander
- 2 teaspoons cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1, 14 oz can tomato puree
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup plain, nonfat Greek yogurt
- 3 tablespoons chopped cilantro, for cilantro lovers
ingredients for the chicken
- ½ tablespoon extra virgin olive oil
- 1 pound boneless chicken breasts, cut into 1” cubes
directions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Spray with cooking spray and season with salt, pepper and garlic powder. Roast for 8-10 minutes or until al dente.
- In a large saucepan, heat the oil over medium heat. When the pan heats, add in the onion, garlic, and ginger. Cook for 2-3 minutes or until onion turns translucent. Add in the garam masala, coriander, cumin, turmeric, and cayenne pepper. Season with salt and add the tomato puree and lemon juice to the saucepan. Raise the heat to high and bring to a boil. Reduce the heat to low and cook at a simmer for about 10 minutes for the flavors to develop.
- Once the sauce is simmering, cook the chicken: in a large skillet, add in the olive oil. Once oil heats, add in the chicken, and cover to quick cookly, 5-10 minutes or until chicken is cooked through.
- Once sauce is done, remove from heat, stir in the Greek yogurt and cilantro and then add in the chicken. Stir to combine.
- Divide the butternut squash noodles into bowls and top with chicken tikka masala.
“Some people come into your life as blessings. Some come in your life as lessons.” – Mother Teresa
Be Well ~Meg @REJOOVwithMeg
Leave a Reply