Chicken Tikka Alfredo

Ingredients:

• 3 tablespoons ghee or butter

• 1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces

• 2 teaspoons cumin divided

• 2 teaspoons coriander divided

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1 yellow onion diced

• 5 garlic cloves minced

• 2 tablespoons ginger root minced

• 1-2 serrano peppers minced

• 2 tablespoons garam masala

• 1/4 teaspoon cayenne pepper

• 1 teaspoon cardamom

• 1 teaspoon salt

• 6 ounces tomato paste

• 2 cups chicken broth or water

• 1 pound whole wheat pasta

• 2 teaspoons honey

• 1/2 cup greek yogurt

• 1 cup heavy cream or coconut milk

• 1/4 cup parmesan cheese finely grated

• cilantro chopped

Utensils:

• dutch oven or large heavy bottom pot

• plate

• large pot

• mixing bowl

• wooden spatula

• knife

• cutting board

• grate

• colander

Instructions:

1. prepare ingredients

2. fill a pot with water and season with salt and place on the stove over high heat t=and bring to a boil

3. add 1 1/2 lbs of diced chicken to a mixing bowl

4. add 1/2 tsp of cumin to the chicken

5. add 1/2 tsp of coriander to the chicken

6. add 1/2 tsp of garlic powder to the chicken

7. add 1/2 tsp of ground ginger to the chicken and toss together until fully coated

8. heat a dutch oven over medium heat and add 3 tbsp of ghee

9. add the season chicken and sear until crusty on all sides then remove to a plate

10. add 1 diced yellow onion to the pot and sauce until translucent

11. add 2 Serrano pepper to the pot

12. add 5 minced garlic cloves to the pot

13. add 2 tbsp of minced ginger to the pot and sauce for 1 minute until fragrant

14. add 1 1/2 tsp of cumin to the pot

15. add 1 1/2 tsp of coriander to the pot

16. add 2 tablespoons garam masala to the pot

17. add 1/4 teaspoon cayenne pepper to the pot

18. add 1 teaspoon cardamom to the pot

19. add 1 tsp of salt to the pot and sauce for 2 minutes until the spices have toasted

20. add 6 oz of tomato paste to the pot and cooking, stirring continuously for 5 minutes until the tomato paste has toasted and turned a dark red color

21. pour 2 cups of chicken broth into the pot and stir together until combined, scraping up any bits on the bottom

22. return the chicken to the pot and stir together

23. bring to a boil and allow the chicken to simmer in the sauce for 10 minutes

24. add 2 tsp of honey to the sauce

25. add 1 cup of heavy cream to the sauce

26. add 1/2 cup of greek yogurt to the sauce and stir together to combine

27. bring to a boil and simmer while the pasta boils

28. meanwhile add 1 lb of pasta to the boiling water and cook for 7-9 minutes until al dente

29. add 1/4 cup of parmesan to the sauce and stir together to combine

30. add the cooked pasta into the sauce and toss together

31. allow the pasta to simmer in the sauce for an additional 5 minutes then remove from heat

When you're ready for serving, add some pasta to a bowl and garnish with cilantro and additional parmesan.