1 small green chili, smashed (or 1 habanero or long hot)
¾ cup whole-fat Greek yogurt
1.5 tbsp melted butter
½ tbsp salt
1 tsp turmeric
2 tbsp Kashmiri chili powder
1 tbsp garam masala
½ lime, juiced
4 tbsp ghee or butter
5 garlic cloves, minced
1 small onion, diced
1.5 tsp garam masala
1.5 tsp Kashmiri chili powder
½ tsp cumin
¼ tsp turmeric
1 tbsp tomato paste
1 (28 oz) can tomato puree
2 tbsp cashews + ½ cup water (blended)
½ tbsp honey
½ lime, juiced
⅓ cup heavy cream (up to 1 cup if needed)
2 tbsp kasoori methi (fenugreek leaves)
½ head cilantro, finely chopped
Salt to taste
1 lb mozzarella
1 lb Gouda
1 lb cheddar
¼ lb Parmesan
1 tsp garlic powder
1 tsp onion powder
½ tsp Kashmiri chili powder
½ tsp salt
5 tbsp butter
5 tbsp flour
2 cups heavy cream
3 cups milk
½ lime, juiced
1 lb cavatelli pasta
2 cup Panko Breadcrumbs
4 tbsp Butter
Cilantro for finish
Directions
Marinate the chicken thighs with smashed garlic, ginger, green chili, Greek yogurt, melted butter, salt, turmeric, Kashmiri chili powder, garam masala, and lime juice. Let it sit for at least 1 hour or overnight for best flavor.
Cook the marinated chicken in a pan until fully cooked and slightly charred. Set aside.
Prepare the butter chicken sauce by heating ghee or butter in a pan. Sauté minced garlic and diced onion until translucent.
Add garam masala, Kashmiri chili powder, cumin, turmeric, and tomato paste. Cook for a minute until fragrant.
Pour in the tomato puree and simmer for 10-15 minutes.
Add blended cashews and water mixture, honey, lime juice, heavy cream, kasoori methi, chopped cilantro, and salt to taste. Simmer until sauce thickens slightly.
Add the cooked chicken to the sauce and mix well. Keep warm.
Cook the cavatelli pasta in salted boiling water until al dente. Drain and set aside.
Make the cheese sauce by melting butter in a saucepan, whisking in flour to form a roux. Slowly add heavy cream and milk, whisking continuously until smooth and thickened.
Add mozzarella, Gouda, cheddar, Parmesan, garlic powder, onion powder, Kashmiri chili powder, salt, and lime juice to the sauce. Stir until cheeses melt and sauce is creamy.
Combine the cooked pasta with the butter chicken sauce and then mix in the cheese sauce until well coated.
Transfer the mixture to a baking dish. Top with Panko breadcrumbs mixed with melted butter.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the top is golden and crispy.