CHICKEN TIKKA MASALA ALFREDO

The star of this recipe is the tikka pasta sauce. Spiked with ginger and warm spices like garam masala and coriander, it pairs perfectly with yogurt-marinated chicken and Parmesan (yes, really!).

- JUSTIN SULLIVAN

SERVES 4

1 HR 15 MIN

FOR THE CHICKEN

1/2 lb. boneless skinless chicken thighs, patted dry with a paper towel

1/2 c. full-fat Greek yogurt

3 cloves garlic, minced

1 tbsp. fresh ginger, minced

1 1/2 tsp. garam masala

1/2 tsp. ground cumin

2 tsp. ground coriander

1/2 tsp. kosher salt

1/4 tsp. cayenne

Cooking spray

FOR THE SAUCE AND PASTA

3 tbsp. ghee or butter

1 large yellow onion, finely chopped

5 cloves garlic, minced

2 tbsp. fresh ginger, minced

1 to 2 serrano peppers, seeded, deveined, and minced

2 tbsp. garam masala

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 tsp. ground cardamom

1 (6-oz.) can tomato paste 134 c. water

2 tsp. honey