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Chicken Tikka Masala with Spiralized Butternut Squash

From https://inspiralized.com/chicken-tikka-masala-with-butternut-squash-fettuccine/.

Ingredients

For the fettuccine:

  • 1 large butternut squash (or 2 medium), peeled, orange blade, noodles trimmed as desired
  • olive oil cooking spray
  • salt and pepper, to taste
  • ½ teaspoon garlic powder

For the tikka masala:

  • 1 tablespoon virgin, unrefined coconut oil (or extra virgin olive oil)
  • 1 cup diced white onion
  • 2 large garlic cloves, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 1½ teaspoons garam masala
  • 1½ teaspoons ground coriander
  • 2 teaspoons cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • salt, to taste
  • 1.5 cups canned tomato puree
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup nonfat Greek yogurt
  • 1 ½ tablespoons chopped cilantro

For the chicken:

  • ½ tablespoon extra virgin olive oil
  • 1 pound boneless chicken breasts, cut into thin strips or 1” cubes
  • salt and pepper, to taste

Instructions

  1. 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.
  2. In a large saucepan, heat the oil over medium heat. When the 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.
  3. Once the sauce is simmering, cook the chicken: in a large skillet, add in the olive oil. Once oil heats, add the chicken, season with salt and pepper and then cook 5 minutes, stirring frequently, until chicken is almost cooked through.
  4. Once sauce is done, about remove from heat, stir in the Greek yogurt and cilantro and then add in the chicken. Stir to combine.
  5. Divide the butternut squash noodles into bowls and top with chicken tikka masala.