Butter Chicken Ramen

Cut the boneless, skinless chicken thighs into bite-sized cubes.

In a mixing bowl, combine the cubed chicken with garlic ginger paste, yogurt, neutral oil, and lemon juice.

Season generously with butter chicken masala and salt. Mix thoroughly until all the chicken is evenly coated.

Spread the marinated chicken in a single layer on a parchment-lined baking sheet.

Bake in a preheated oven at 425°F for 15-20 minutes, or until the chicken is cooked through and slightly charred.

While the chicken bakes, heat ghee in a large skillet over medium heat.

Add the diced onion and sauté until softened and translucent.

Stir in the tomato paste and cook for one minute until it darkens slightly. Add another spoonful of garlic ginger paste and more butter chicken masala, stirring to combine.

Add the raw cashews and toast for a minute until fragrant.

Pour in the can of fire-roasted tomatoes and the heavy cream. Stir everything together.

Use an immersion blender to blend the sauce directly in the pan until it's smooth and creamy.

Add the cooked chicken and any juices from the baking sheet into the sauce. Stir to combine and let it simmer.

Cook the instant ramen noodles in a separate pot of boiling water according to package directions.

Drain most of the water from the ramen, leaving a small amount in the pot. Add half of the ramen seasoning packet to the noodles and mix well.

Place the seasoned noodles in a serving bowl and spoon a generous amount of the butter chicken over the top.

Mix the butter chicken and ramen together before serving.