Jason and I love Indian food, the flavors and rich aroma inspire cravings often. We are trying to eat healthier and cook more, so when he asked me about Indian food for dinner, I came up with a new twist on Chicken Tikka Masala… serve it with spaghetti squash instead of rice! I also roasted cauliflower with Ras El Hanout seasoning which is a mixture of coriander, tumeric, cardamom, sea salt, black pepper and clove.
Here Is How You Make It!
- 2 Sous Vide Chicken Breasts from Papa’s Meat Market
- 5 tbsp Patak’s Tikka Masala paste
- 1/4 cup heavy cream
- 1 small spaghetti squash
- 2 tbsp olive oil
- 2 tsp Ras El Hanout seasoning
- 1 small head of cauliflower
- Salt and Pepper
- Preheat the oven to 375 degrees.
- Prepare the spaghetti squash by slicing it in half and scooping out the seeds. Use a paper towel to dry the top of each half, rub with olive oil and season with salt and pepper. Place the cut side down on a baking sheet.
- Take out the stem of the cauliflower and rub it with olive oil. Season with the Ras el Hanuot seasoning. Place the cauliflower on the baking sheet.
- Roast cauliflower and spaghetti squash in the oven for about 30 minutes or until the cauliflower is tender.
- In a saute pan, combine the paste and heavy cream, whisking it together until it simmers into a sauce.
- Slice chicken and add to sauce to heat through.
- To Serve, use a fork to separate the spaghetti squash into strands. (Need a tutorial? Check out Elizabeth Rider’s blog)
- In a medium bowl, put the spaghetti squash on the bottom and serve the chicken with the sauce on top. Chop up the cauliflower into bite sized pieces and add to the top of the bowl. Enjoy!