Butter chicken mac & cheese

It’s guaranteed to be a crowd-pleaser, so don’t be surprised when everyone comes back for seconds. It’s best enjoyed straight from the oven with a side of warm garlic bread to mop up every bit of that decadent sauce.

Serves 4-5

Ingredients:

For the butter chicken

• 500g boneless chicken breast or thighs, cut into small chunks
• 3 tbsp natural yoghurt
• 1 tbsp tomato puree
• 1 tbsp lemon juice
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1½ tsp Kashmiri red chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp ground turmeric
• ½ tsp salt
• 2 tbsp neutral oil

For the mac and cheese

• 50g unsalted butter, plus extra for greasing
• 1 tsp garlic paste
• 30g plain flour
• 500ml whole milk
• ½ tsp Kashmiri red chilli powder
• 1 tsp onion powder
• ½ tsp black pepper
• 250ml double cream
• 100g Red Leicester, grated
• 150g medium Cheddar, grated
• 50g mozzarella, grated
• 300g macaroni or short pasta

For the topping

• 50g mozzarella, grated
• 50g Cheddar, grated
• 3 tbsp panko breadcrumbs
• 1 tbsp chopped fresh coriander
• 1 tsp red chilli flakes (optional)

Method:

1. In a bowl, combine the chicken with the yoghurt, tomato purée, lemon juice, ginger and garlic pastes, all the spices and salt. Mix well, then cover and set aside to marinate for at least 1 hour, or overnight in the fridge for the best flavour.
2. Heat the oil in a sauté pan over a medium-high heat. Add the marinated chicken and cook for 8–10 minutes until cooked through and slightly charred at the edges. Remove from the pan and set aside.
3. In the same pan, melt the butter over a medium heat. Add the garlic paste and cook for 1 minute, then sprinkle in the flour and stir continuously to form a smooth roux. Cook for 2–3 minutes.
4. Gradually pour in a little of the milk, whisking to combine, then slowly add the rest while whisking to avoid lumps. Add the chilli powder, onion powder and black pepper, reduce the heat to low and allow to thicken for 4–5 minutes.
5. Pour in the double cream, then stir in the grated cheeses. Mix well and simmer for 7–8 minutes, stirring frequently, until the cheese has melted and the sauce is smooth and thick.
6. Meanwhile, boil the pasta for 2 minutes less than stated in the packet instructions, then drain.
7. Preheat the oven to 200°C/180°C fan. Grease a baking dish with a little butter.
8. Add the cooked pasta and chicken to the sauce and mix well to coat everything evenly. Transfer to the prepared baking dish and top with the grated cheeses and breadcrumbs. Bake in the oven for 15 minutes until golden and bubbling on top.
9. Garnish with chopped coriander and red chilli flakes (if using). Allow to sit for 10 minutes before serving.