# What You Need:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - ½ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp paprika
08 - ½ tsp turmeric
09 - 1 tsp garam masala
10 - ¾ tsp salt
→ Pasta
11 - 10 oz penne or rigatoni pasta
12 - Water, for boiling
13 - 1 tsp salt
→ Sauce
14 - 2 tbsp unsalted butter
15 - 1 tbsp vegetable oil
16 - 1 medium onion, finely chopped
17 - 2 cloves garlic, minced
18 - 1 tbsp grated ginger
19 - 2 tsp ground cumin
20 - 1 tsp paprika
21 - 1 tsp ground coriander
22 - ½ tsp chili powder (optional)
23 - 14 oz canned crushed tomatoes
24 - ¾ cup plus 2 tbsp heavy cream
25 - ¼ cup chicken broth or water
26 - 1 tsp sugar
27 - Salt, to taste
28 - 2 tbsp fresh cilantro, chopped
# How to Make It:
01 - Combine all marinade ingredients with the chicken in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 - Boil pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated chicken, shaking off excess marinade, and cook 5 to 6 minutes until browned and cooked through. Remove chicken and set aside.
04 - In the same skillet, melt butter over medium heat. Add chopped onion and sauté 4 to 5 minutes until soft and golden.
05 - Add garlic and grated ginger; cook for 1 minute. Stir in cumin, paprika, coriander, and optional chili powder; cook 30 seconds until fragrant.
06 - Add crushed tomatoes, sugar, and a pinch of salt. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until thickened.
07 - Reduce heat to low and stir in heavy cream and chicken broth. Return cooked chicken to the skillet and simmer for 3 minutes.
08 - Add drained pasta to the sauce and toss to coat thoroughly. Warm through for 2 to 3 minutes.
09 - Adjust seasoning as desired. Garnish with fresh chopped cilantro before serving.
