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Chicken Tikka Alfredo

Recipe time
2 Hr 55 Min
Ingredients
Directions
Nutritional Info

Ingredients

For the chicken:

  • 1½ lbs. (680g) boneless skinless chicken thighs
  • 5 oz. (140g) Greek yogurt
  • 3 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 1½ tsp. garam masala
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. salt
  • ÂĽ tsp. cayenne pepper
  • cooking spray

For the sauce & pasta:

  • 3 tbsp. ghee
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1-2 serrano peppers, seeded, deveined, & minced
  • 2 tbsp. garam masala
  • 1½ tsp. ground cumin
  • 1½ tsp. ground coriander
  • 1 tsp. ground cardamom
  • 6 oz. (170g) tomato paste
  • 14 fl oz. (420ml) water
  • 2 tsp. honey
  • 8.5 oz. (240g) oat cream
  • salt
  • 1 lb. (450g) spaghetti
  • fresh cilantro, for garnish
Prep Time:
20
Minutes

Directions

Cook Time:
35
Minutes
  1. Place the chicken thighs into a large bowl. Add the Greek yogurt, garlic, ginger, and spices, and stir until the chicken is completely coated. Cover the bowl with a lid and transfer to the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
  2. In a large, heavy-bottomed pot, melt the ghee over a medium-high heat. Add the onions, garlic, ginger, and serrano peppers and cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and beginning to brown on the edges.
  3. Reduce the heat to medium and stir in spices, cooking for 2-3 minutes until very fragrant. Stir in tomato paste and cook until dark red, a further 2-3 minutes.
  4. Whisk in the water, ensuring there are no clumps, then add honey. Take the pot off heat and stir in cream. Use an immersion blender, or carefully pour the sauce into a traditional blender, and blend the sauce until smooth. Return the sauce to the pot.
  5. Position an oven rack 5-6" from the broiler and heat the broiler. Line a baking sheet with foil and grease with cooking spray.
  6. Transfer the pieces of marinated chicken to the baking sheet, ensuring some yogurt remains on the chicken. Broil the chicken, flipping once halfway through, until cooked through and charred, 18-20 minutes. Transfer the chicken to a cutting board and let it cool a little, before roughly chopping and adding to the sauce.
  7. Meanwhile, cook the spaghetti to al dente according to package directions. Drain and set aside.
  8. Bring the sauce to a gentle simmer, add the cooked chicken and pasta. Toss everything together and continue cooking for 2-3 minutes until everything is warmed through.
  9. Garnish the pasta with cilantro before serving.
  1. VEGAN
    V
  2. VEGAN
    V
  3. VEGATARIAN
    VT
  4. VEGATARIAN
    VT
  5. HIGH PROTEIN
    HP
  6. HIGH PROTEIN
    HP
  7. GLUTEN FREE
    GF
  8. GLUTEN FREE
    GF
  9. LOW CARB
    LC
  10. LOW CARB
    LC
  11. CONTAIN NUTS
    N
  12. CONTAIN NUTS
    N
  13. DAIRY FREE
    DF
  14. DAIRY FREE
    DF
  15. MEAL PREP
    MP
  16. MEAL PREP
    MP

Nutritional Information

Per Serving

  1. Macro Nutrients

  2. Protein
    31
    g
  3. Fats
    17
    g
  4. Carbs
    67
    g
  5. Calories
    571

Micro Nutrients

Magnesium
.21
Potassium
.75
Sodium
1.3g
Total servings
6
Servings