Chicken Tikka Masala with Spaghetti Squash

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!

Ingredients:

Steps:

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Roast cauliflower and spaghetti squash in the oven for about 30 minutes or until the cauliflower is tender. 
  5. In a saute pan, combine the paste and heavy cream, whisking it together until it simmers into a sauce. 
  6. Slice chicken and add to sauce to heat through. 
  7. To Serve, use a fork to separate the spaghetti squash into strands. (Need a tutorial? Check out Elizabeth Rider’s blog)
  8. 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!

Have another recipe for me to try? Comment below or Email it to me at Alyssa@VeniceFoodies.com!

Products Used:

Instant Pot Egg Roll In A Bowl

First of all, let me just say that if you haven’t purchased an instant pot, you are seriously missing out on the most amazing appliance to ever grace your kitchen. You can purchase one on Amazon.

I use the Lux60V3 6 qt version and I love it.

But enough about my amazing instant pot. You want to hear about my ultimate 10 minute dinner, the best comfort food, Egg Roll In A Bowl. I originally discovered the recipe on Whole New Mom’s Blog.
I did borrow her photo for this post, so all photos do belong to her. However, I have modified the recipe to make it something simple, with less ingredients and less fuss. 

​RECIPE – Egg Roll In A Bowl

Start by choosing your protein, this bowl works great with any kind of ground beef, pork, turkey or even chicken.

Turn the instant pot on to saute and brown the meat of your choice. Once it has completed cooked through, add 1/2 cup of your favorite stock. Personally, I enjoy using unsalted beef broth.


On top, pour in a single bag of shredded coleslaw mix. It’s a mix of cabbage and shredded carrots that I usually pick up at Publix.

DO NOT MIX OR STIR

Add the lid and turn your instantpot on to manual pressure with a 0-1 minute time limit, depending on how tender you want the cabbage. 

Once the timer goes off, quick release the pressure and take off the lid. Stir everything together and then add soy sauce to taste.

I think my favorite part about this meal is that it’s great for meal prepping. I can portion this out into containers for lunches throughout the week. 

Play around with the recipe, choose different meats, add in sauteed broccoli, change up your bowls!

But I can tell you that it will be delicious!