Butter Chicken Pasta
Butter chicken pasta is a culinary marvel that transcends borders and blends the rich traditions of Indian and Italian cuisines into a delicious fusion
Ingredients
Marination
- 1 lb sliced boneless chicken thighs
- 1 tablespoon chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon ginger garlic paste
- 1 tablespoon yogurt
For the sauce
- 1 tablespoon oil
- 3 pods cardamom
- 6 peppercorns
- 3 cloves garlic
- 1 bay leaf
- 1 inch ginger piece
- 1 onion
- 2 tomatoes
- 50 grams cashews
- 1 cup water
Final dish
- 1 tablespoon red chili powder
- 1 tablespoon dried fenugreek leaves
- 6 tablespoon butter
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 lb rotini pasta/any other pasta
- salt to taste
- basil leaves for garnish
Instructions
- In a bowl, combine all the ingredients for the chicken marinade. Mix well to ensure the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight.
- In a large pan, melt 2 tablespoon butter over medium heat. Add the marinated chicken and cook over high heat for 5-7 mins or till the chicken is 90% cooked. Set aside.
- In the same pan, add oil and sauté the spices along with ginger and garlic. Add the remaining ingredients for the sauce. Let it cool. Blend all the ingredients to a smooth sauce.
- Melt 2 tablespoon butter in the same pan, add red chili powder and fenugreek leaves. Add the sauce back in the pan and let it simmer for 45 mins on low heat.
- Add salt to taste, sugar, butter and cream to the sauce. Mix the sauce and add in the cooked chicken pieces and let it simmer for another minute.
- Make your pasta according to the package directions. Transfer the cooked pasta to the sauce and toss well, allowing the pasta to absorb the flavors. Pour over some heavy cream and basil for garnish.