Tikka Masala Mac and Cheese

• •1.5 lb chicken thighs, boneless, skinless, cut into 1-inch pieces
• •0.5 cup plain full-fat yogurt
• •1.5 tablespoon ginger-garlic paste
• •1 tablespoon lemon juice, fresh
• •1.5 teaspoon garam masala
• •0.5 teaspoon turmeric powder
• •1 teaspoon red chili powder (Kashmiri recommended)
• •0.5 teaspoon cumin powder
• •0.5 teaspoon coriander powder
• •0.5 teaspoon salt
• •12 oz elbow macaroni
• •1 tablespoon ghee or vegetable oil
• •4 tablespoon unsalted butter
• •1 onion, medium, finely chopped
• •1 tablespoon ginger-garlic paste
• •15 oz crushed tomatoes, from can
• •0.5 cup water or chicken broth
• •0.8 cup heavy cream
• •1 teaspoon Kasoori Methi (dried fenugreek leaves), crushed
• •0.5 teaspoon sugar
• •1 teaspoon garam masala
• •0.5 teaspoon red chili powder
• •0.5 teaspoon cumin powder
• •0.5 teaspoon coriander powder
• •4 tablespoon unsalted butter
• •4 tablespoon all-purpose flour
• •2.5 cup whole milk
• •1.5 cup sharp cheddar cheese, freshly shredded
• •1 cup Monterey Jack cheese, freshly shredded
• •0.3 teaspoon nutmeg, freshly grated
• • to taste salt
• • to taste black pepper, freshly ground
• •0.3 cup fresh cilantro, chopped

Instructions

1. 1

   In a medium bowl, combine chicken thighs with plain full-fat yogurt, 1.5 tablespoons ginger-garlic paste, fresh lemon juice, 1.5 teaspoons garam masala, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder (Kashmiri recommended), 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, and 0.5 teaspoon salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

2. 2

   Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.

3. 3

   Heat 1 tablespoon ghee or vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from the skillet and set aside.

4. 4

   Reduce the heat to medium. Add 4 tablespoons unsalted butter to the same skillet. Add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent.

5. 5

   Add 1 tablespoon ginger-garlic paste to the skillet and cook for 1 minute until fragrant. Stir in 0.5 teaspoon red chili powder, 0.5 teaspoon cumin powder, and 0.5 teaspoon coriander powder. Cook for 30 seconds, stirring constantly, until aromatic.

6. 6

   Pour in the 15 oz can of crushed tomatoes and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate from the edges.

7. 7

   Stir in 0.5 cup water or chicken broth, 0.75 cup heavy cream, 1 teaspoon crushed Kasoori Methi, 0.5 teaspoon sugar, and 1 teaspoon garam masala. Bring to a gentle simmer and cook for 5 minutes. Taste and adjust salt if needed. Add the cooked chicken back into the sauce and stir to coat. Keep warm over low heat.

8. 8

   While the chicken simmers, melt 4 tablespoons unsalted butter in a separate large pot or Dutch oven over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

9. 9

   Gradually whisk in 2.5 cups whole milk until smooth and no lumps remain. Continue to cook, whisking occasionally, until the sauce thickens, about 5-7 minutes. Remove the pot from the heat. Add 1.5 cups freshly shredded sharp cheddar cheese and 1 cup freshly shredded Monterey Jack cheese, stirring until completely melted and smooth.

10. 10

    Stir in 0.25 teaspoon freshly grated nutmeg, and season the cheese sauce with salt and freshly ground black pepper to taste.

11. 11

    Add the drained cooked macaroni to the cheese sauce and stir gently to coat every noodle evenly.

12. 12

    Carefully fold the Tikka Masala chicken and sauce into the macaroni and cheese. Stir just enough to combine everything without breaking up the chicken too much.

13. 13

    Serve immediately, garnished generously with fresh chopped cilantro.

Chef's Tips

• 💡For the most authentic flavor, use full-fat plain yogurt for the chicken marinade. The acidity helps tenderize the chicken.
• 💡Always use freshly grated cheese for your mac and cheese sauce. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
• 💡Do not overcook the pasta initially, as it will continue to cook slightly when mixed with the hot sauces.
• 💡Kashmiri red chili powder is recommended for its vibrant color and milder heat. If unavailable, use regular red chili powder sparingly to control the spice level.
• 💡Adjust the spice level of the Tikka Masala sauce to your preference by increasing or decreasing the red chili powder.