BUTTER CHICKEN MAC AND CHEESE Dec 3 Written By Eleanor Debel https://www.youtube.com/shorts/YvA6G5WDrIYPrintBUTTER CHICKEN MAC AND CHEESE Yield 6Prep time20 MinCook time30 MinTotal time50 Min Ingredients Butter Chicken 2 lb boneless skinless chicken thighs, cut into bite size cubed 1/2 cup full fat yogurt 2 Tbsp ginger garlic paste 2 Tbsp butter chicken spice blend 1 tsp salt (Alternatively to butter chicken spice you can use the following:) 2 tsp Garam masala 1 tsp turmeric 1 tsp kashmiri chili powder Cheese Sauce: 2 Tbsp ghee 1 lb sharp cheddar, shredded 1 lb three pepper colby jack, shredded 1 lb sriracha gouda, shredded 1 lb low moisture mozzarella, shredded 2 Tbsp butter 2 cups heavy cream Dried parsley flakes for garnish 1 lb elbow macaroni, cooked according to package instructions InstructionsPreheat your oven to 350 F. In a large mixing bowl add the cubed chicken thighs, yogurt, ginger garlic paste, spices and salt. Mix thoroughly so all the chicken is covered in marinade and it all has a beautiful red color from the spices. Cover and let sit for at least 1 hour and up to 12 hours in the fridge overnight. Once the chicken is marinated, heat a large skillet over medium high and add in the ghee. Add the chicken in one even layer and cook for about 3 minutes undisturbed, then flip the pieces to brown evenly on all sides, cook for another 3-4 minutes until nicely browned then remove to a plate or bowl and set aside. Return the same pan you cooked the chicken in to medium heat. Add the 2 Tbsp butter and heavy cream and bring to a simmer, scraping up all the browned bits from the chicken while the cream and butter come to temperature. Add in half the shredded cheese to the cream and bring to a simmer. Reduce the heat to medium low, and cook, stirring until all the cheese is melted and the sauce comes together. Toss all the cooked pasta into the cheese sauce and set aside to assemble the mac. To assemble: Layer a 9x13 baking dish with about ½ the sauced pasta, then half the cooked butter chicken and ½ the remaining cheese. Continue this layering until all the ingredients are used and the top is layered with shredded cheese. Bake in a preheated oven for 15 minutes until bubbling and golden brown on top. Let sit 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastameal prepchickeneasy Eleanor Debel
BUTTER CHICKEN MAC AND CHEESE Dec 3 Written By Eleanor Debel https://www.youtube.com/shorts/YvA6G5WDrIYPrintBUTTER CHICKEN MAC AND CHEESE Yield 6Prep time20 MinCook time30 MinTotal time50 Min Ingredients Butter Chicken 2 lb boneless skinless chicken thighs, cut into bite size cubed 1/2 cup full fat yogurt 2 Tbsp ginger garlic paste 2 Tbsp butter chicken spice blend 1 tsp salt (Alternatively to butter chicken spice you can use the following:) 2 tsp Garam masala 1 tsp turmeric 1 tsp kashmiri chili powder Cheese Sauce: 2 Tbsp ghee 1 lb sharp cheddar, shredded 1 lb three pepper colby jack, shredded 1 lb sriracha gouda, shredded 1 lb low moisture mozzarella, shredded 2 Tbsp butter 2 cups heavy cream Dried parsley flakes for garnish 1 lb elbow macaroni, cooked according to package instructions InstructionsPreheat your oven to 350 F. In a large mixing bowl add the cubed chicken thighs, yogurt, ginger garlic paste, spices and salt. Mix thoroughly so all the chicken is covered in marinade and it all has a beautiful red color from the spices. Cover and let sit for at least 1 hour and up to 12 hours in the fridge overnight. Once the chicken is marinated, heat a large skillet over medium high and add in the ghee. Add the chicken in one even layer and cook for about 3 minutes undisturbed, then flip the pieces to brown evenly on all sides, cook for another 3-4 minutes until nicely browned then remove to a plate or bowl and set aside. Return the same pan you cooked the chicken in to medium heat. Add the 2 Tbsp butter and heavy cream and bring to a simmer, scraping up all the browned bits from the chicken while the cream and butter come to temperature. Add in half the shredded cheese to the cream and bring to a simmer. Reduce the heat to medium low, and cook, stirring until all the cheese is melted and the sauce comes together. Toss all the cooked pasta into the cheese sauce and set aside to assemble the mac. To assemble: Layer a 9x13 baking dish with about ½ the sauced pasta, then half the cooked butter chicken and ½ the remaining cheese. Continue this layering until all the ingredients are used and the top is layered with shredded cheese. Bake in a preheated oven for 15 minutes until bubbling and golden brown on top. Let sit 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastameal prepchickeneasy Eleanor Debel
