Ingredients

• 2 cups macaroni pasta
• 1 tablespoon olive oil
• 1 pound boneless chicken thighs, diced
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 cup tomato sauce
• 1 cup heavy cream
• 2 cups shredded cheese (cheddar and mozzarella blend)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the macaroni pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
3. In the same skillet, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
5. Stir in the garam masala, paprika, and turmeric, cooking for 1 minute more.
6. Pour in the tomato sauce and heavy cream, stirring to combine. Let simmer for 5 minutes, allowing the flavors to meld.
7. Add the cooked chicken back into the skillet. Stir in the macaroni and half of the cheese until everything is well coated.
8. Transfer the mixture to a baking dish. Top with the remaining cheese and place under the broiler for 2-3 minutes until the cheese is bubbly and golden brown.
9. Garnish with fresh cilantro and serve warm.