Fragrant Indian butter chicken and classic mac & cheese combine to create the ultimate comfort food. This recipe uses evaporated milk to reduce the fat while maintaining creaminess. Rotisserie chicken helps speed up the cooking process, so you can have this sensational meal on the table in no time.
You can either combine the butter chicken with the macaroni and cheese in a large serving dish, or dish out the macaroni and pile the butter chicken on top. Sprinkle with a handful of fresh cilantro before serving.
BUTTER CHICKEN
1 tbsp butter
1 small onion, diced
1 clove garlic, crushed
4 tbsp butter chicken curry paste
1 can (398ml) diced tomatoes
1 tbsp tomato paste
11⁄2 cup rotisserie cooked chicken, skin removed and meat chopped up
1⁄8 cup evaporated milk
1⁄8 cup fresh cilantro, diced
salt, to taste
Melt butter in a pot over medium heat. Add onion, garlic, and curry paste. Cook for about 5 minutes, until onions have softened.
Stir in diced tomatoes, tomato paste, chicken, evaporated milk, cilantro, and salt.
Cover and simmer on low heat, while preparing macaroni and cheese.
MAC & CHEESE
2 tbsp butter
2 tbsp flour
2 cup evaporated milk
1⁄2 tsp salt
1 cup cheddar cheese, grated
1⁄2 cup gruyere cheese, grated
21⁄2 cup uncooked macaroni noodles
Heat a large pot of water on high heat, for cooking the macaroni.
While waiting for the water to boil, melt butter in a medium saucepan over medium heat. Add flour and whisk until smooth.
Slowly whisk in evaporated milk. Bring to a boil, whisking continuously, until the sauce begins to thicken.
Remove from heat, and add salt and cheese. Stir until cheese has melted completely.
Cook macaroni in boiling water, according to package directions.
Drain the cooked macaroni, and add it to the sauce. Stir well, until macaroni is fully coated with sauce.