Ingredients:

  • 5 lbs (680 g) Chicken Breast, cut into 1-inch cubes
  • 1/2 cup (120 ml) Plain Greek Yogurt
  • 1 Tbsp (15 ml) Ginger Paste
  • 1 Tbsp (15 ml) Garlic Paste
  • 1 Tbsp (15 ml) Lemon Juice
  • 1 tsp (5 ml) Garam Masala
  • 1 tsp (5 ml) Kashmiri Chilli Powder (or paprika)
  • 1/2 tsp (2.5 ml) Turmeric Powder
  • 1/2 tsp (2.5 ml) Salt, plus more for seasoning
  • 12 oz (340 g) Fettuccine Pasta
  • 4 Tbsp (55 g) Unsalted Butter, divided
  • 1/2 medium (75 g) White or Yellow Onion, finely minced
  • 2 Tbsp (30 ml) Tomato Purée (paste)
  • 1/2 tsp (2.5 ml) Cumin Powder
  • 1/2 tsp (2.5 ml) Coriander Powder
  • 2 cups (475 ml) Heavy Cream
  • 1 cup (100 g) Freshly Grated Parmesan Cheese, packed
  • 1/2 cup (120 ml) Reserved Pasta Water
  • 2 Tbsp (30 ml) Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Marinate the Chicken: In a bowl, combine the chicken cubes with yogurt, ginger paste, garlic paste, lemon juice, garam masala, chili powder, turmeric powder, and 1/2 tsp salt. Mix well. Cover and refrigerate for a minimum of 30 minutes, or up to 12 hours.
  2. Sear the Chicken: Heat a grill pan or cast-iron skillet over medium-high heat. Cook the marinated chicken in batches until well-charred on the edges and cooked through (internal temperature 165°F / 74°C). Set aside.
  3. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until perfectly al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
  4. Create the Tikka Base: In a large, deep skillet, melt 2 Tbsp of the butter over medium heat. Add the minced onion and sauté until softened and translucent, about 5 minutes.
  5. Bloom the Spices: Stir in the tomato purée, cumin, and coriander powder. Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens and the spices are fragrant. This is crucial for deep flavour.
  6. Start the Alfredo: Reduce the heat to low. Add the remaining 2 Tbsp of butter and let it melt into the spice mixture.
  7. Add Cream and Simmer: Pour in the heavy cream. Bring the mixture just to a gentle simmer—do not boil. Stir frequently until the sauce begins to thicken slightly (about 5 minutes).
  8. Finish the Sauce: Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until completely smooth. Stir in the reserved pasta water to loosen the sauce to your desired consistency. Taste and adjust salt and pepper.
  9. Combine and Toss: Return the cooked chicken to the sauce and stir gently to coat. Add the drained fettuccine to the skillet. Use tongs to toss the pasta thoroughly, ensuring the sauce coats every strand. Add a splash more reserved pasta water if needed.
  10. Serve: Divide immediately onto warm plates. Garnish generously with fresh coriander and a final grating of Parmesan.