Chicken Tikka Alfredo

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and set aside.

8 . Stage

Bring sauce to a bare simmer and add cooked pasta and Parmesan. Cook, tossing, until everything is heated through, about 2 minutes. 

9 . Stage

Garnish with cilantro before serving.