In a mortar and peste, smash garlic, ginger and pepper to create a paste.

Combine paste and the rest of marinade ingredients in a bowl and marinate at least 30 minutes.

Preheat oven to 400°F.

Place chicken and all leftover marinade on a baking tray. Bake 20–25 minutes or until chicken reaches 165°F.

Let cool, then shred into stringy pieces. Mix in all pan juices — key flavor.

Blend cashews with ½ cup water until smooth. Set aside.

In a pan over medium heat, melt the ghee.

Add onions and sauté 2–3 minutes until translucent. Add garlic and sauté 1 minute.

Turn heat to low. Add garam masala, Kashmiri chili powder, and turmeric and cook 1–2 minutes until fragrant.

Add tomato paste and cook 3 minutes until the raw smell is gone.

Increase heat to medium-low. Add tomato puree and a pinch of salt and simmer 5 minutes, until slightly reduced.

Add the cashew puree, heavy cream, and honey and mix until smooth.

Add kasoori methi, cilantro, and lime juice.

Salt to taste and set aside.

Shred all cheese, mix together, and divide into two bowls (half for sauce, half for layering).

In a pan over medium-low heat, melt butter. Add garlic powder, onion powder, Kashmiri chili powder, and salt and cook 2 minutes to bloom the spices.

Add flour and whisk constantly for 3–4 minutes until the roux is smooth and turns a light brown color.

Add half the heavy cream and whisk until smooth. Add the remaining cream and mix until fully incorporated and smooth.

Add half the milk and whisk until smooth. Add the remaining milk and whisk again until smooth. Simmer 2–3 minutes until slightly thickened (just thicker than milk).

Turn the heat off and whisk for 1 minute to cool the base slightly.

Slowly add cheese from Bowl 1, in very small handfuls, whisking until each addition fully melts before adding more.

Sauce should be silky, smooth, and slightly runny.

Preheat oven to 375°F.

Melt 4 tbsp butter and toss with panko until lightly toasted. Set aside.

Cook pasta until al dente; drain and reserve some pasta water.

Add the pasta into the butter chicken cheese sauce and mix until fully combined.

If the mixture is too thick, add splashes of pasta water until creamy.

Taste and adjust salt; add juice of ½ lime.

In a 9x13 baking dish: Add half the mac and cheese, Add a layer of shredded cheese, Add in the other half of mac and cheese, add in the rest of the shredded cheese.

Top with breadcrumbs.

Bake 20–25 minutes until golden brown on top and cheese has melted.

Garnish with cilantro and ENJOY!!