Recipe: Chicken and Butternut Squash Tikka Marsala with Super-Fresh Mint Cilantro Chutney (serves 2)

CHICKEN AND BUTTERNUT SQUASH TIKKA MARSALA

"This revamped tikka masala bulks up the chicken with sweet butternut squash and subs coconut milk for gut-irritating heavy cream. The secret, though, is the chutney-herby and light and impossibly zesty, and it turns a traditionally rich dish into something cravably fresh. You'll want to spoon a lot of it on top; it's the magic that brings the dish to life."



"You can eat this on its own, or serve it on top of rice (I love using black forbidden rice for its beautiful color and slightly nutty flavor) or with a side of naan. If you're making this with a partner, one of you can handle the chutney while the other makes the tikka masala."

Makes 2 servings

FOR THE CHUTNEY:
1-inch piece of ginger, peeled and roughly chopped
1/2 jalapeno pepper, seeded
3 garlic cloves
1 1/2 cups loosely packed fresh cilantro leaves
1 1/2 cups fresh mint leaves
Juice of 1 lemon
1 teaspoon honey
1/2 teaspoon fine-grain sea salt
Water, as needed
FOR THE TIKKA MASALA:
1/2 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 teaspoons garam masala
1 1/4 teaspoons fine-grain sea salt
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons high-heat oil
2 cups (3/4-inch cubes) butternut squash (about 1/2 small butternut squash)
1/2 medium yellow onion, chopped
1-inch piece of ginger, peeled and minced
1/4 cup tomato paste
1 1/2 teaspoons ground turmeric
Generous pinch of cayenne pepper
1 (13.5 ounce) can full-fat coconut milk
2 garlic cloves, minced
1 cup frozen peas, thawed and drained
Naan or cooked rice, to serve (optional)

TO MAKE THE CHUTNEY:
In a food processor, blend together the ginger, Jalapeno, garlic, cilantro, mint, lemon juice, honey, salt and 1 tablespoon of water until smooth. with some texture remaining. Add more water, 1 tablespoon at a time, needed to reach your desired consistency.

TO MAKE THE TIKKA MASALA:
Toss the chicken with 1 teaspoon of garam masala, 1/2 teaspoon of salt, and the pepper in a medium bowl. Set aside to marinate while you cook the butternut squash.

Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, add the squash and 1/4 teaspoon of salt, and toss until well coated. Spread the squash into an even layer and cook, without stirring, until golden brown on the bottom about S minutes. Reduce the heat to low and cover. Cook for 7 to 15 minutes more, until fork-tender but not falling apart (smaller pieces will cook faster). Transfer to a medium bowl.

Heat another 1 tablespoon of oil in the same skillet (no need to wipe it clean) over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to the bowl with the butternut squash, leaving as much oil in the pan as possible.

Return the skillet to medium heat and add a bit more oil to the pan as needed to coat the bottom. Add the onions, ginger, and the remaining teaspoon salt (if there are brown bits stuck to the pan from the chicken, add water 1 tablespoon at a time, scraping to deglaze). Cook, stirring occasionally, until the onions are soft and translucent, about 3 minutes, adding another tablespoon of water at a time if anything sticks. Add the tomato paste, turmeric, cayenne, and remaining 2 teaspoons of garam masala and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add the coconut milk and garlic and keep stirring until the sauce comes to a simmer. Cook until it reduces by about a third, about 10 minutes. Return the chicken and butternut squash to the pan, add the peas, and cook until warmed through, about a minute more.

Remove the pan from the heat. Divide the tikki masala between 2 bowls, top with a generous portion of chutney, and serve with naan or rice, if desired

TIP - VEGAN VARIATION:
To make this recipe vegan, omit the chicken and skip straight from cooking the butternut squash to adding the onions and ginger. When you add the coconut milk add 1 (15 ounce) can of drained rinsed chickpeas and proceed as directed.

Used by permission to Recipelink.com from Clarkson Potter
Source: Healthier Together: Recipes for Two - Nourish Your Body, Nourish Your Relationships: A Cookbook by Liz Moody