This recipe marries two of our favorite creamy comfort foods, spicy
Chicken Tikka Masala and rich, garlicky Fettuccine Alfredo. Weirdly enough, Parmesan and curry are a pretty unbelievable pairing!
Start with marinated boneless skinless chicken thighs in yogurt. Then create the flavorful sauce and broil the chicken until perfectly charred and tender. Toss with a long pasta (we love bucatini) and that’s it: an amazing, unique weeknight dinner on your table in just over an hour!
Tried this recipe? Let us know how it came out in the comments below!
Ingredients
For the Chicken
- 1 1/2 lb.boneless skinless chicken thighs, patted dry with a paper towel
- 1/2 c.full-fat Greek yogurt
- 3cloves garlic, minced
- 1 tbsp.ginger, minced
- 1 1/2 tsp.garam masala
- 1/2 tsp.ground cumin
- 1/2 tsp.ground coriander
- 1/2 tsp.kosher salt
- 1/4 tsp.cayenne
- Cooking spray
For the Sauce and Pasta
- 3 tbsp.ghee or butter
- 1large yellow onion, finely chopped
- 5cloves garlic, minced
- 2 tbsp.fresh ginger, minced
- 1to 2 serrano peppers, seeded, deveined, and minced
- 2 tbsp.garam masala
- 1 1/2 tsp.ground cumin
- 1 1/2 tsp.ground coriander
- 1 tsp.ground cardamom
- 1(6-oz.) can tomato paste
- 1 3/4 c.water
- 2 tsp.honey
- 1 c.heavy cream
- Kosher salt
- 1 lb.bucatini or spaghetti
- 1/4 c.freshly grated Parmesan
- Fresh cilantro, for garnish
Directions
-
- Step 1
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.
- Step 2Meanwhile, 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.
- Step 3Reduce 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.
- Step 4Whisk 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.
- Step 5Position 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.
- Step 6Broil 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.
- Step 7Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and set aside.
- Step 8Bring sauce to a bare simmer and add cooked pasta and Parmesan. Cook, tossing, until everything is heated through, about 2 minutes.
- Step 9Garnish with cilantro before serving.
- Step 1
