October 18, 2014 Chicken & Poultry Recipes

Roasted Butternut Tikka Masala

Name: Roasted Butternut Tikka Masala
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 1 small butternut squash, peeled and cubed into 1 inch cubes ( about 6 cups); 2 T olive oil; 1 ½ teaspoons Garam masala Spice Blend; ½ teaspoon salt; 1 lb boneless Chicken thigh cut into bite sized pieces ( optional- Substitute 2 C paneer or 2 C cooked chickpeas); Sauce Ingredients:; ⅓ Cup sliced ginger; ¼ Cup garlic ( 10 cloves); 2 fresh serrano chilies- cut in half lengthwise; 4 Tablespoons olive oil; 2 Tablespoons tomato paste; 1 teaspoon garam masala (see below); 1 teaspoon cinnamon; 1 teaspoon paprika; 8 roma tomatoes- rough chopped ( sauce will be blended); 1 ½ teaspoon salt; ½ teaspoon pepper; 1 ½ C water; 1 Tablespoon dried fenugreek leaves ( optional); ¾ Cup plain yogurt ( or 1 can coconut milk, or ½ Cup Cream); —-; ¼ Cup chopped cilantro for garnish; Serve with Rice or naan bread; Easy Garam Masala Spice Mix- see note below; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon ground cardamom; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; Mix in a small bowl and store in airtight container

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This fall-inspired recipe for Roasted Butternut Tikka Masala can be made with chickpeas or chicken. The fragrant tomato coconut sauce is infused with Indian spices. Vegan & Gluten Free! A healthy delicious dinner recipe, perfect for fall!

This aromatic, flavorful recipe for Roasted Butternut Tikka Masala is bursting with Indian flavors. Traditionally, Tikka Masala is made with tandoori chicken, then bathed in creamy tomato curry sauce seasoned with garam masala.

In this recipe, roasted butternut is added to the mix, a nod to fall, giving it a hint of sweetness while adding extra nutrients and fiber. For vegetarians or vegans, the chicken can easily be replaced with chickpeas, tofu or paneer, which I enjoy just as well, but today I’ve made it with chicken.

The traditional heavy cream is replaced with either plain Greek yogurt or coconut milk, making for a lighter meal without sacrificing the richness that the dish needs. Serve this over fluffy basmati rice or with naan bread and enjoy the warming flavors. An added benefit to this dish, are the leftovers, which get even tastier as the ingredients have time to meld- perfect for weekday lunches during the week.

Roasted Butternut Tikka Masala with fragrant Indian tomato curry sauce. Add chicken or chickpeas. Vegan, Gluten Free! | #butternut #tikkamasala | www.feastingathome.com

It starts with fresh ingredients. Butternut squash, ginger, garlic, Serrano chilies and roma tomatoes.

Butternut squash is peeled and cut into 1 inch cubes.

It’s tossed with olive oil, garam masala spice and salt and roasted in the oven.

It comes out tender and crispy. Roasting, rather that steaming, helps prevents the squash from falling apart in the curry, giving it a good texture. It’s actually quite good just served like this too.

If adding chicken, use thigh meat, and bake it at the same time as the butternut…with a little olive, salt, and garam masala.

While the butternut is roasting, make the sauce.

Ginger, garlic and chilies are chopped finely in a food processor.

This is browned over medium heat.

Tomato paste is added to the ginger garlic mixture, and also “browned” to give the curry depth.

Fresh roma tomatoes are added in next. Rough chop them… the sauce will eventually be blended.

Add water and spices and let this simmer on the stove for 20 minutes, then blend until it’s smooth. Whisk in yogurt and finally add the roasted butternut and chicken to the pot. To serve, place in a bowl over rice and garnish with cilantro and a dollop of plain yogurt.

Serve over fluffy basmati rice, or with naan bread with a side of raita!