Palmini Pasta Chicken Tikka Masala

Ingredients

• 1.5 lbs Chicken breast, cubed
• 24 oz Palmini (Hearts of Palm) Linguine
• 0.5 cup Greek Yogurt, plain full-fat
• 3 tbsp Ghee
• 1 cup Tomato Puree
• 0.5 cup Heavy Cream
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 2 tbsp Ginger-Garlic Paste
• 1 tsp Kashmiri Red Chili Powder
• 0.25 cup Fresh Cilantro, chopped(optional)
• 1 tbsp Lemon Juice

Instructions

1. 1

   In a large bowl, whisk together yogurt, 1 tbsp ginger-garlic paste, lemon juice, turmeric, and half of the garam masala, cumin, and chili powder. Add chicken cubes and marinate in the refrigerator for 45 minutes.

2. 2

   Preheat oven to 450°F (230°C). Thread marinated chicken onto skewers and place on a wire rack over a baking sheet. Roast for 15-20 minutes until charred and cooked through, mimicking a clay oven finish.

3. 3

   While chicken roasts, drain and rinse Palmini pasta thoroughly. Boil in water with a splash of lemon juice for 10 minutes to soften texture, then drain and set aside.

4. 4

   In a deep skillet, heat ghee over medium heat. Add remaining ginger-garlic paste and sauté for 1 minute. Pour in tomato puree and simmer for 10 minutes until the oil starts to separate from the sauce.

5. 5

   Stir in the remaining spices and heavy cream. Reduce heat to low and simmer for 5 minutes to thicken the masala base.

6. 6

   Add the roasted chicken pieces and the prepared Palmini pasta to the sauce. Toss gently to coat and simmer for another 5 minutes to allow flavors to meld.

7. 7

   Garnish with fresh cilantro and serve hot.