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Butter Chicken Pasta Recipe
How to make Butter Chicken Pasta
This butter chicken pasta brings the best of both worlds, the spicy and aromatic flavours of Indian with the deliciousness of the Italian.
- Total Cook Time 45 mins
- Prep Time 25 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Butter Chicken Pasta
- 4-5 Boneless skinless chicken thighs, cut into bite size pieces
- 2 tbsp Plain yogurt
- 1 tsp Lemon Juice
- 1/2 tsp Coriander Powder
- 1/4 tsp Cayenne pepper powder
- 1/4 tsp Salt
- 1 tsp Turmeric Powder
- A pinch of Orange food color, optional
- 1-2 tbsp Vegetable Oil
- 4 tbsp Butter
- 1/4 tsp Cumin Seeds
- 1 and a half cup Finely chopped onion
- 3-4 Garlic (Crushed)
- 2 tsp Ginger (Crushed)
- to taste Salt
- 2 tbsp Kasuri methi
- 2 tsp Coriander Powder
- 1/2 tsp Cayenne pepper powder
- 1/2 tsp Garam masala powder
- 450 gram Tomato sauce
- 1/4 cup Powdered Cashew
- 350 gram Penne pasta, cooked
How to Make Butter Chicken PastaHideShow Media
Marinate the chicken for 4-6 hours.
Heat vegetable oil in a large skillet over medium-high heat. When hot, add chicken in a single layer, cook for about 2 minutes, turn over and continue cooking for additional 2 minutes. Remove chicken into a bowl (chicken will not be fully cooked at this point).
Reduce heat to medium, add butter to the same skillet and let melt. Add cumin seeds and let sizzle for few seconds.
Stir in chopped onion, crushed garlic, ginger and 1/2 teaspoon salt. Cook, stirring often, until onions get golden brown color (4-5 minutes).
Add kasuri methi, coriander powder, cayenne and garam masala powder. Cook for 2 minutes, stirring constantly, until spices are toasted well (don't let it burn).
Add tomato sauce, cashew powder and chicken (along with all accumulated juices), stir well, reduce heat to low, cover and cook for 10 minutes (stirring every 3-4 minutes to make sure that it does not burn in the bottom).
Add cooked pasta and toss well.