Chicken Tikka Alfredo

Name: Chicken Tikka Alfredo
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken thighs, patted dry with a paper towel; 0.5 cup full-fat Greek yogurt; 3 clove Garlic, minced; 1 tbsp Ginger, minced; 1.5 tsp Garam Masala; 0.5 tsp Ground Cumin; 0.5 tsp Ground Coriander; 0.5 tsp Kosher Salt; 0.25 tsp Cayenne; Cooking spray; 3 tbsp ghee or butter; 1 large Yellow Onion, finely chopped; 5 clove Garlic, minced; 2 tbsp Fresh Ginger, minced; 1 serrano peppers, seeded deveined minced; 2 tbsp Garam Masala; 1.5 tsp Ground Cumin; 1.5 tsp Ground Coriander; 1 tsp Ground Cardamom; 1 (6-oz.) can tomato paste; 1.75 cup Water; 2 tsp Honey; 1 cup Heavy Cream; Kosher Salt; 1 lb bucatini or spaghetti; 0.25 cup Parmesan Cheese, freshly grated; Fresh Cilantro, for garnish

Chicken Tikka Alfredo combines the rich, creamy pasta with spicy, yogurt-marinated chicken into the perfect cross-continental dish.

Brooke1999

Prep20 min

Total20 min

Servings4

Difficultymedium

ItalianIndianMediterraneanDinner / Supper

Ingredients

1.5 lbboneless skinless chicken thighs, patted dry with a paper towel
0.5 cupfull-fat Greek yogurt
3 cloveGarlic, minced
1 tbspGinger, minced
1.5 tspGaram Masala
0.5 tspGround Cumin
0.5 tspGround Coriander
0.5 tspKosher Salt
0.25 tspCayenne
Cooking spray
3 tbspghee or butter
1 largeYellow Onion, finely chopped
5 cloveGarlic, minced
2 tbspFresh Ginger, minced
1serrano peppers, seeded deveined minced
2 tbspGaram Masala
1.5 tspGround Cumin
1.5 tspGround Coriander
1 tspGround Cardamom
1(6-oz.) can tomato paste
1.75 cupWater
2 tspHoney
1 cupHeavy Cream
Kosher Salt
1 lbbucatini or spaghetti
0.25 cupParmesan Cheese, freshly grated
Fresh Cilantro, for garnish

Instructions

1
Garnish with cilantro before serving.
2
Prepare chicken: In a large bowl, toss chicken thighs, yogurt, garlic, ginger, and spices until completely coated. Cover with plastic wrap, transfer to refrigerator, and marinate for 30 minutes or up to 2 hours.
3
Meanwhile, prepare sauce: In a large, heavy-bottomed pot, melt ghee over medium-high heat. Add onions, garlic, ginger, and serrano peppers and cook, stirring occasionally, until soft and beginning to brown on the edges, 8 to 10 minutes.
4
Reduce heat to medium and stir in spices. Cook until very fragrant, 2 to 3 minutes. Stir in tomato paste and cook until dark red, 2 to 3 minutes more.
5
Whisk in water, ensuring there are no clumps, then add honey. Take off  heat and stir in cream. Use an immersion blender or carefully pour sauce into a traditional blender and blend sauce until totally smooth. Return sauce to pot.
6
Position an oven rack 5" to 6" from the broiler and heat broiler. Line a baking sheet with foil and grease with cooking spray. Transfer marinated chicken to baking sheet, ensuring some yogurt remains on chicken.
7
Broil chicken, flipping once halfway through, until cooked through and charred, 18 to 20 minutes. Transfer chicken to a cutting board and let cool, then roughly chop and add to sauce.
8
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and set aside.
9
Bring sauce to a bare simmer and add cooked pasta and Parmesan. Cook, tossing, until everything is heated through, about 2 minutes.