Grilled Chicken Tikka Masala with Garlic and Herb Spaghetti Squash

Grilled Chicken Tikka Masala with Garlic and Herb Spaghetti Squash

chicken tikka masalaChicken tikka masala frequently invokes thoughts of curry, images of India and a desire to wear a sari. But, oddly enough, one of the most popular dishes at international Indian restaurants may not be actually Indian. The history is a bit muddled and there are various people who claim to have invented it. Food Detective’s Diary does a good job of explaining the issues with identifying who “invented” tikka masala. At the end of the day, it really doesn’t matter, the dish shines over the rhetoric every time.

My particular version of chicken tikka masala utilizes grilled chicken and tops a bed of herb and garlic spaghetti squash that compliments the dish perfectly. The idea came about somewhat randomly. I had bought a jar of tikka masala sauce with a coupon some time ago (Yes, for this particular experiment I bought jarred sauce. Here is a great recipe if you want to make your own). Then my wife recently bought a nice, big spaghetti squash. In an effort to find a meal to cook, Grilled Chicken Tikka Masala with Garlic and Herb Spaghetti Squash was born. Enjoy!

Recipe:

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Grilled Chicken Tikka Masala with Garlic and Herb Spaghetti Squash
chicken tikka masala
Course Main Dish
Cuisine Indian
Prep Time 40 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 40 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
chicken tikka masala
Instructions
  1. Preheat your oven to 400 degrees.
  2. Place your butter in a bowl with the garlic, cilantro, basil and turmeric. Allow the butter to soften so it can be brushed on the squash. Mix in the herbs once it is soft enough and set aside.
  3. Heat your spaghetti squash in the microwave for 10 minutes. Allow it to cool. Try to cut into it, you're going to want to cut it in half. If it is soft enough, go ahead and cut it in half. If it isn't soft enough to cut fairly easily, microwave for another 5 - 10 minutes. Allow to cool and cut the squash in half.
  4. Remove the seeds from the squash once it is cool enough. Use an ice cream scoop to make this a little easier.
  5. Brush the butter mixture all over the inside surfaces of the spaghetti squash.
  6. Place the squash on a baking sheet and bake uncovered for 45 minutes at 400 degrees.
  7. While the squash is baking, get your chicken breasts ready and heat up your grill.
  8. Sprinkle both sides of the chicken with the garam masala. Sprinkle just one side with the ginger.
  9. Grill the chicken breasts on high heat until they are about 120-130 degrees internal temp. About 4-5 minutes per side depending on the thickness of your chicken.
  10. Remove the chicken from the grill and cut into bit size cubes.
  11. Pour the tikka masala sauce into a large skillet and add the tomatoes. Place on the stove and turn the burner on to medium heat.
  12. Add the chicken to the skillet and cook until the chicken is fully done. About 10-15 minutes.
  13. Remove the squash from the oven and let cool.
  14. Using a large fork, remove the flesh of the squash and place it on a plate or in a bowl. Top with the grilled chicken tikka masala and serve immediately.
Recipe Notes

I did not add salt to this dish due to the jarred sauce and canned tomatoes. If you feel it needs more salt, add it to your butter mixture and not the sauce.

If you're a vegetarian you can swap out the chicken with skillet seared paneer or tofu.

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Eric Brown

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