Chicken Tikka Alfredo

Prepare 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.

Meanwhile, 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.

Reduce 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.

Whisk 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.

Position 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.

Broil 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.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and set aside.

Bring sauce to a bare simmer and add cooked pasta and Parmesan. Cook, tossing, until everything is heated through, about 2 minutes. 

Garnish with cilantro before serving.