A comforting meal that combines the familiar taste of macaroni and cheese with the vibrant flavors of chicken tikka, featuring a creamy sauce infused with tikka masala spices.
Ingredients
Scale:
8 oz. Pasta (elbow macaroni or your choice)
1 lb. Chicken breast (diced)
2 tbsp. Vegetable oil
1 medium Onion (chopped)
3 cloves Garlic (minced)
1 tbsp. Ginger (grated)
2 tbsp. Tomato paste
1 cup Coconut milk
½ cup Plain yogurt
1 tsp. Garam masala
1 tsp. Cumin
1 tsp. Coriander
Salt to taste
Black pepper to taste
2 tbsp. Fresh cilantro (for garnish)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add minced garlic and grated ginger to the onions. Sauté for an additional 1-2 minutes until fragrant.
Stir in the diced chicken breast and cook until no longer pink, about 5-7 minutes.
Add the tomato paste, garam masala, cumin, and coriander. Mix well and cook for another 2 minutes.
Pour in the coconut milk and bring to a simmer. Allow to cook for 5 minutes, letting flavors meld.
Reduce heat and stir in the yogurt until combined and creamy. Season with salt and pepper to taste.
Add the cooked pasta to the sauce and mix until well coated. Heat through for 2-3 minutes.
