Butter Chicken Mac and Cheese

Ingredients

• 6 Boneless, skinless chicken thighs
• 1 cup Greek yogurt
• 1 tbsp Tandoori masala
• 2 tbsp Kashmiri chili powder
• 1 tsp Paprika (For the chicken marinade)
• 1 tsp Turmeric (For the chicken marinade)
• 1 tbsp Garlic paste (For the chicken marinade)
• 1 tbsp Ginger paste (For the chicken marinade)
• 1 Green chili (Small)
• 1 Lime juice (Juice of 1 lime)
• 1 tbsp Salt (For the chicken marinade)
• 2 tbsp Butter (For the butter chicken sauce)
• 1 Onion (Large, finely diced)
• 4 Garlic (Cloves, minced)
• 1 tbsp Ginger paste (For the butter chicken sauce)
• 3 tbsp Tomato paste
• 1 tsp Garam masala
• 1 tsp Cumin
• 1 tsp Paprika (For the butter chicken sauce)
• 0.5 tsp Turmeric (For the butter chicken sauce)
• 1 tsp Chili powder (Optional)
• 1 tbsp Honey
• 200 ml Passata
• 200 ml Double cream
• 1 tsp Salt (For the butter chicken sauce)
• 300 g Rigatoni
• 3 tbsp Butter (For the roux)
• 3 tbsp Flour
• 500 ml Milk
• 150 g Cheddar
• 100 g Mozzarella
• 100 g Red Leicester cheese
• Salt (To taste)
• Black pepper (To taste)
• 0.5 tsp Kashmiri chili powder (For the mac and cheese sauce)
• 1 tsp Turmeric (For the mac and cheese sauce)
• 1 tsp Onion powder
• 1 tsp Paprika (For the mac and cheese sauce)
• Coriander or chives (A handful, chopped; garnish)

Steps

1. 1

   Marinate the chicken thighs with the Greek yogurt, tandoori masala, Kashmiri chili powder, paprika, turmeric, garlic paste, ginger paste, green chili, lime juice, and salt.

2. 2

   Cook the marinated chicken until it develops char lines. Shred the cooked chicken and set it aside for the sauce.

3. 3

   Make the butter chicken sauce by cooking the butter, onion, garlic, ginger paste, tomato paste, garam masala, cumin, paprika, turmeric, optional chili powder, passata, and salt together until the sauce is cooked through.

4. 4

   Blend the sauce until smooth, then return it to the pan.

5. 5

   Add the double cream and honey to the sauce and mix until combined.

6. 6

   Add the shredded chicken to the sauce and stir to coat.

7. 7

   Cook the rigatoni, then drain it. The source does not specify the cooking time or water details.

8. 8

   For the roux, melt the butter in a saucepan. Add the Kashmiri chili powder, turmeric, onion powder, paprika, salt, and black pepper, then add the flour.

9. 9

   Gradually pour in the milk while whisking, and continue whisking until the lumps are gone.

10. 10

    Add the cheddar, mozzarella, and Red Leicester, and stir until the cheeses melt and the sauce is combined.

11. 11

    Layer the cooked rigatoni, cheese sauce, and butter chicken mixture in an ovenproof dish.

12. 12

    Bake until the top and edges are cooked and the cheese mixture has set. The source does not provide an oven temperature or baking time.

13. 13

    Scatter chopped coriander or chives over the finished dish to garnish.

Notes

The transcript does not specify marinating duration, how the sauce base is cooked before blending, how the rigatoni is cooked, or the oven temperature and bake time. The clip says to bake the layered dish but ends before giving further details.

Nutrition per serving

• main
• pasta
• baked
• cookout
• spicy
• comfort food