I forget how delicious meat is sometimes. All you carnivores out there are horrified, I know. But as I’ve said many, many times before, vegetables are so easy to deal with! I get in the habit of making huge vats of vegetable soups at home, and having monster veggie burgers when I go to brunch (hey Jason!), and my memories of meaty delights start to fade.
On a recent pre-commute whim, I moved some chicken thighs (my favorite chicken bit) from the freezer to the fridge. Post-work, I was craving something spicy and hot, but didn’t want to fall back on my usual pan-Asian toss-everything-in-the-skillet stir-fry. What did I make instead? INDIAN. I rummaged in my cabinets for my favorite spice blends, rustled up some butternut squash, and got down to business.
I won’t pretend that this creamy tandoori-spiced chicken is authentic. I freely admit that I know next to nothing about Indian cuisine. However, I promise that this dish won’t disappoint where taste is concerned. Chunks of butternut squash and bites of tender chicken make the dish feel substantial. Greek yogurt adds richness and creaminess without extra fat. A blend of Indian spices makes everything taste warm and flavorful.
Bonus? This dish is crazy good for you. It’s high in fiber, potassium, and a whole alphabet of vitamins. There’s a nice balance of fat, protein, and carbohydrate too! Not too shabby for less than 250 calories. Recipe after the jump! Read more… →