Butter Chicken Mac and Cheese Pasta

Steps

Chicken Marinade

1. 1

   In a bowl, add your sliced chicken breast and add the chicken marinade spices: turmeric, cumin, coriander, masala, and salt.

2. 2

   Squeeze the juice of one lemon and add the Greek yoghurt to the meat. Coat well and allow to chill in the refrigerator overnight.

3. 3

   Grill the marinated chicken for 5-6 minutes in an air fryer or oven, or alternatively, fry the chicken in a pan until cooked through. Once done, set aside.

   Start 5-minute timer

Sauce

4. 4

   Add the finely diced onion to the same pan used to fry the chicken to pick up the flavors.

5. 5

   Add the ginger and 6 cloves of grated garlic to the pan and fry for 2 minutes.

   Start 2-minute timer
6. 6

   Add your sauce spices (2 bay leaves, turmeric, cumin, masala, and coriander) to the pan. Stir fry and cook for 5 minutes.

   Start 5-minute timer
7. 7

   Add the 5 sliced tomatoes and stir fry for another 5 minutes.

   Start 5-minute timer
8. 8

   Pour in the chicken stock and allow the mixture to simmer for 20 minutes.

   Start 20-minute timer
9. 9

   Remove the whole bay leaves from the sauce, then blend the sauce until smooth using a blender or immersion blender.

10. 10

    Return the blended sauce to the pan over low heat. Add the cream, the cooked chicken breast, sour cream, and 1 tsp of Dijon mustard. Mix thoroughly.

11. 11

    Add your cooked cavatappi pasta to the sauce and mix well. Allow it to simmer together for 1 minute.

    Start 1-minute timer
12. 12

    In a casserole dish, layer the pasta mixture first, then a layer of shredded cheese. Repeat the layers.

13. 13

    Bake in the oven until the cheese is completely melted and bubbly.