Preheat your oven to 400 degrees fahrenheit.

Smash ginger, garlic, pepper paste in a mortar and pestle and set aside.

Cube chicken and place into a bowl. Add in yogurt, chicken spices, and juice of one lime.

Marinate for 30 minutes in the fridge or for best results up to 12 hours.

Place marinated chicken into a preheated oven for 20-25 minutes or until fully cooked. Set aside after cooking.

Get a pot to a rapid boil and cook pasta 1 minute under al dente, strain and set aside. Reserve 3 cups of pasta water.

In a saucepan on medium heat, melt down butter and shallots and sautee for 2-3 minutes or until translucent.

Add in the ginger, pepper paste and sautee for 1 minute.

Turn flame to low and add in your Sauce Spice mix and cook for 1-2 minutes or until spices are fragrant.

Add in Rao’s Tomato Sauce and simmer without a lid for 2-3 minutes. If using tomato puree, simmer till 90% of the water is evaporated (5-6 minutes).

Add in heavy cream and almond puree, and honey and stir until well combined.

Finish with fenugreek, cilantro, and lime.

Check for seasoning. Add salt if needed. Keep warm and set aside.

In a separate sauce pan on a low heat, add in 2 ladles of sauce, some chicken, cooked Rigate pasta, and about ¼ - ½ of pasta water.

Mix for about 2 minutes or until sauce thickens and pasta is fully cooked through.

Plate and top with parmesan cheese and cilantro.