Ingredients

1 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. ginger, minced

1 1/2 tsp. garam masala

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. kosher salt

1/4 tsp. cayenne

Cooking spray

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 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. ground cardamom

1 (6-oz.) can tomato paste

1 3/4 c. water

2 tsp. honey

1 c. heavy cream

Kosher salt

1 lb. bucatini or spaghetti

1/4 c. freshly grated Parmesan

Fresh cilantro, for garnish

Preparation

Step 1Prepare chicken: In a large bowl, toss chicken thighs, yogurt, garlic, ginger, and spices until completely coated. Cover with plastic wrap, transfer to refrigerator, and marinate for 30 minutes or up to 2 hours.Step 2Meanwhile, prepare sauce: In a large, heavy-bottomed pot, melt ghee over medium-high heat. Add onions, garlic, ginger, and serrano peppers and cook, stirring occasionally, until soft and beginning to brown on the edges, 8 to 10 minutes.Step 3Reduce heat to medium and stir in spices. Cook until very fragrant, 2 to 3 minutes. Stir in tomato paste and cook until dark red, 2 to 3 minutes more.Step 4Whisk in water, ensuring there are no clumps, then add honey. Take off  heat and stir in cream. Use an immersion blender or carefully pour sauce into a traditional blender and blend sauce until totally smooth. Return sauce to pot.Step 5Position an oven rack 5" to 6" from the broiler and heat broiler. Line a baking sheet with foil and grease with cooking spray. Transfer marinated chicken to baking sheet, ensuring some yogurt remains on chicken.Step 6Broil chicken, flipping once halfway through, until cooked through and charred, 18 to 20 minutes. Transfer chicken to a cutting board and let cool, then roughly chop and add to sauce.Step 7Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and set aside.Step 8Bring sauce to a bare simmer and add cooked pasta and Parmesan. Cook, tossing, until everything is heated through, about 2 minutes. Step 9Garnish with cilantro before serving.

Start with marinated boneless skinless chicken thighs in yogurt. Then create the flavorful sauce and broil the chicken until perfectly charred and tender. Toss with a long pasta (we love bucatini) and that’s it: an amazing, unique weeknight dinner on your table in just over an hour! Tried this recipe? Let us know how it came out in the comments below!