For the Chicken:

1. Marinate the chicken: Clean and pat-dry the chicken breasts with paper towels, then cut into bite-sized pieces. Combine the Greek style yogurt (or plain yogurt), lemon juice, kosher salt, garam masala, ground cumin, coriander powder, turmeric powder, ground cayenne, and ginger garlic paste in a medium sized bowl. Mix with a spoon until evenly combined, then add the chicken pieces and toss to coat in the marinade. Cover the bowl with cling wrap and allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for best flavor.
2. Cook the chicken: When ready to cook, heat unsalted butter and olive oil in a large nonstick skillet or fry pan over medium-high heat. Once the butter is frothing, add the marinated chicken pieces (and all the marinade in the bowl) and spread the pieces out evenly in the pan. Cook for 5-6 minutes, turning the chicken pieces occasionally, until almost all of the liquid has cooked off and the chicken has fully cooked through. Switch off the heat and set aside.

For the Butter Chicken Pasta Bake:

1. Prep: Pre-heat oven to 175°C/350°F. Cook the pasta al–dente according to package instructions in a large pot (or use the same sauté pan you’ll use for the Butter Chicken) of boiling salted water. Drain and set aside. (I like to run water over the pasta to prevent them from sticking and cooking further.) Chop the red onion, garlic, ginger, red and green chilies, and tomatoes as indicated in the “Ingredients” section and set aside. Combine all the spices and seasonings – the kosher salt, black pepper, coriander powder, ground cumin, turmeric powder, garam masala, and ground cayenne in a small bowl. Set aside.
2. Sauté: Heat the unsalted butter and olive oil in a large deep sauté pan over medium-high heat. Once hot, add the red onion and sauté until softened – about 1-2 minutes. Next, add the garlic, ginger, and red and green chilies and continue sautéing until fragrant – about 2 minutes.
3. Add seasonings and spices: Stir in the spices and seasonings in the bowl you made earlier and mix to combine with everything in the pan.
4. Simmer: Add the chopped tomatoes and pour in 1 cup of water. Stir to combine, then lower the heat to low and cover the pan. Simmer for 5-6 minutes.
5. Blend: Uncover the pan and switch off the heat. Carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture is achieved. (Note: Be careful as hot liquids tend to expand when blending. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.) Transfer the sauce back to the pan, then switch on the heat and set to low.
6. Stir in Tandoori color, lemon juice, and cooking cream: Add the Tandoori color powder (or food coloring if using), lemon juice, and cooking cream. Stir until fully integrated and the color of the sauce is even.
7. Add methi, chicken, and pasta: Stir in the methi leaves (or kasuri methi leaves). Then add the cooked chicken to the sauce and stir to combine. Add the cooked pasta and toss for a minute or two until everything is evenly coated in the sauce, then switch off the heat. (Note: It may appear to be very saucy, but the pasta will absorb a lot of the liquid/sauce during baking and also afterwards.)
8. Assemble and bake: Transfer half of the Butter Chicken Pasta to a 9×13-inch baking dish. Top evenly with half of the shredded mozzarella cheese and half of the freshly grated sharp cheddar cheese. Then repeat and spread the remaining Butter Chicken Pasta on top, and sprinkle evenly with the remaining cheeses. Bake for 13-15 minutes, or until the cheese has melted. Remove from the oven and cool for 5 minutes.
9. To Serve: Garnish with chopped coriander and enjoy!