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14) Chicken Tikka Masala with Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder optional
  • 1 can 14 oz crushed tomatoes
  • 1/2 cup plain Greek yogurt or 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Preheat oven to 400°F. Halve squash, remove seeds, brush with oil, and roast cut-side down 35–40 minutes until tender.
  2. Season chicken with salt, pepper, and a pinch of garam masala. Sear in a skillet with oil until browned and mostly cooked; remove.
  3. Sauté onion until soft, add garlic and ginger, then spices; cook 1 minute until fragrant.
  4. Add crushed tomatoes, simmer 8–10 minutes, then stir in yogurt or cream. Return chicken to sauce and simmer 5–7 minutes.
  5. Scrape squash into strands, divide between plates, spoon tikka masala over, and garnish with cilantro.