Instructions

• Place the chicken thighs into a large bowl. Add the Greek yogurt, garlic, ginger, and spices, and stir until the chicken is completely coated. Cover the bowl with a lid and transfer to the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
• In a large, heavy-bottomed pot, melt the ghee over a medium-high heat. Add the onions, garlic, ginger, and serrano peppers and cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and beginning to brown on the edges.
• Reduce the heat to medium and stir in spices, cooking for 2-3 minutes until very fragrant. Stir in tomato paste and cook a further 2-3 minutes until dark red.
• Whisk in the water, ensuring there are no clumps, then add honey. Take the pot off heat and stir in cream. Use an immersion blender, or carefully pour the sauce into a traditional blender, and blend the sauce until smooth. Return the sauce to the pot.
• Position an oven rack 5-6" from the broiler and heat the broiler. Line a baking sheet with foil and grease with cooking spray.
• Transfer the pieces of marinated chicken to the baking sheet, ensuring some yogurt remains on the chicken. Broil the chicken, flipping once halfway through, until cooked through and charred, 18-20 minutes. Transfer the chicken to a cutting board and let it cool a little, before roughly chopping and adding to the sauce.
• Meanwhile, cook the spaghetti to al dente according to package directions. Drain and set aside.
• Bring the sauce to a gentle simmer and add the cooked chicken and pasta. Toss everything together and continue cooking for 2-3 minutes until everything is warmed through.
• Garnish the pasta with cilantro before serving.