Chicken tikka masala is a dish of roasted chunks of chicken tikka in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured. It has been claimed to have originated in Glasgow and is among the UK’s most popular dishes. Here’s my twist with spirialised courgetti.

For the Chicken

• 4 boneless Chicken fillets
• 6 heaped tbsps. of natural yogurt
• 1 tbsp. of garam masala
• 1 tbsp. cumin
• Half the zest of a lemon
• Skewers

For the Sauce

• 1 onion sliced
• 2 cloves of garlic chopped
• Half a red chilli chopped
• 1 tbsp. garam masala
• 1 tbsp. turmeric
• 2 tbsps. of tomato puree
• 1 tin coconut milk
• Seasalt to taste
• Coriander chopped

Spiralized Courgette

1 courgette

1 lime

Process

1. Slice the chicken so it can fit on skewers with a knife.
2. Marinate the chicken on skewers with yogurt and lemon cumin and garam masala for as long as you can (or like me use them striaght away.)
3. Bake the chicken in the oven for the 15 -20 minutes until fully cooked at 180oC
4. For the sauce –
   Sweat the chopped onion, garlic and red chilli.
5. Add in garam masala and turmeric and sweat for 20 seconds.
6. Add in the tomato puree and cook out for 20-30 seconds.
7. Add in coconut milk and then bring to the boil and simmer until the colour changes and the sauce thickens.
8. Add chopped coriander to finish and season with salt to taste.

9. Run the courgette through the spiralizer.
10. Squeeze over the lime juice
11. And now it time to serve up. On with the courgetti, the skewers on the side and spoon over that sauce. Enjoy.