Recipes > Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash
Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash

Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash

  • Serves: 4-6

  • Difficulty: Easy

I love a recipe that’s easily adapted to suit plant-based eaters, and this is no exception. It works just as well with extra firm tofu and plant-based yogurt as it does with chicken thighs and dairy yogurt, so make it the way you prefer!

Recipe created by Camille Arcese @camicooks




Courses: Main Course, Dinner, Lunch


  1. In a small bowl combine the yogurt, tandoori seasoning, salt, and lime juice.
  2. If using chicken, place marinade and chicken in a mixing bowl or container and stir together to coat. If using tofu, place slices on a platter and coat both sides generously with the marinade. Whichever you’re using, cover and refrigerate 4 hours to overnight.
  3. To get cooking cook, preheat oven to 400F and line 2 rimmed baking sheets with parchment paper.
  4. Cut spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and pulp – seeds can be saved for roasting as a snack if you’d like. Drizzle flash sides of squash with olive oil, rub with the whacked garlic cloves, and season with salt and pepper. Place each half cut-side-down on a baking sheet, tucking the garlic cloves underneath to perfume while it roasts.
  5. Drizzle the second baking sheet with olive oil and arrange the chicken or tofu in a single layer.
  6. Transfer both trays to preheated oven and bake 30 minutes, flipping chicken/tofu once at halfway point.
  7. Meanwhile, in a small bowl stir to combine the remaining Greek or plant-based yogurt with the sweet mango chutney and refrigerate until serving time.
  8. Once roasted and slightly cool enough to handle, use a fork to scrape flesh of squash into spaghetti strings. Transfer to serving dishes and top with the hot chicken/tofu, a little of the creamy mango sauce, and roti on the side.


  • ½ cup Greek yogurt, plain, or plant-based yogurt, plain
  • 2 Tbsp Farm Boy™ Tandoori Spice (50 g)
  • 1 ½ tsp sea salt plus more to taste
  • ½ lime juice only
  • 6 chicken thighs (boneless, skinless), cut into chunks OR 800g extra firm tofu, sliced ½-inch thick
  • 1 spaghetti squash
  • Farm Boy™ Extra Virgin Olive Oil (1 L)
  • sea salt & freshly cracked black pepper to taste
  • 6 garlic cloves peeled and whacked
  • ¼ cup Farm Boy™ Organic Plain Greek Yogurt (500 g)
  • 1 ½ Tbsp Farm Boy™ Sweet Mango Chutney (250 g)
  • Farm Boy™ Whole Wheat Roti shells for serving
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