Butter Chicken Pasta, is my take on the most loved Indian chicken curry and Italian staple!
Butter Chicken Love!
Almost 90% of all Indians’ favorite non-vegetarian dish, hands down is Butter Chicken or ‘Murgh Makhani’. It’s not just Indians who drool over it. Most Indian restaurants worldwide serve it as one of their classical dishes.
Is Butter Chicken Indian or English?
It’s believed that Butter Chicken was accidentally invented at Moti Mahal Restaurant in Daryaganj, New Delhi. Eventually, people started loving the new dish and the restaurant gained fame and popularity.
Over the years, people have created their own version of Butter Chicken.
Now, I take it a step forward and share my fusion take on this delectable curry with pasta!
Butter Chicken Pasta
For the Butter Chicken Gravy/ Sauce
- 1 medium sized Red Onion sliced
- 4 oz Tomato paste or 4 medium sized tomatoes chopped
- 8-10 whole cashew nuts
- 1 1/2 tsp Ginger garlic paste
- 4 whole Green chili or Thai green chili or Jalapeño
- 5 whole Dried red chilli
- 5-8 cloves
- 5 cardamon (grains removed)
- 1/4 tsp cinnamon powder
- 3 tbsp butter or Olive oil (for dairyfree version)
- 1 tbsp honey or sugar
- 2 tbsp half and half cream coconut milk/ cream for dairyfree version
- 1 tbsp dried fenugreek leaves
- Salt to taste
- 1/2 lbs Boneless skinless Chicken thighs or 250 grams. Cut them into 1/4 inch cubes.
- 1/2 tsp All purpose flour or maida
- 1 tsp garam masala
- 1 tbsp plain yogurt
- 1 tbsp cooking oil
- Salt to taste
- 1 lbs Spaghetti pasta or 500 grams (pasta can be of your choice)
- Salt to taste
- Olive oil as needed
Preparing Butter Chicken
- Mix the chicken pieces with yogurt, flour, garam masala and salt. Let it marinate for 1-2 hours.
- In the meantime, we will begin with the Butter chicken gravy. In a medium sized (non stick) pot, melt 2 tablespoons butter (or olive oil).
- Once heated, add onions and stir fry until they turn pink. Add cashews, ginger garlic paste, cardamom seeds, cloves, cinnamon powder and salt and cook until fragrant.
- Then add tomato paste and cook for a minute. Now add Thai green chillies and dried red chillies. Cook for another minute. Remove the pot from heat and let it cool.
- Add the cooled mix and water into a blender/ food processor to get a thick gravy consistency.
- In a pot, heat the remaining tablespoon butter. Now stir in the gravy from the blender/ food processor. Let in cook for 2 minutes while adding honey. Finally add half and half cream and crushed dried fenugreek leaves and cook for a minute. The butter chicken gravy is ready.
- Now heat oil in a medium sized non stick pan and add the marinated chicken pieces to it.
- Cook until chicken is tender and cooked.
- Add the butter chicken gravy and mix well. Keep it aside.
Cooking the Pasta
- In a large pot, add 5 cups (or 3/4th of the pot) of water and salt. Bring it to a boil.
- Now add the pasta and let in boil/ cook for 10-12 minutes. To test if it’s cooked, the pasta string should break easily with fingers.
- Once cooked, drain out the pasta in a colander, cool and toss olive oil (to prevent the noodles from sticking) and keep it aside.
The final mix!
- To the butter chicken prepared earlier, add the pasta and stir well.
- Serve hot with a salad side or bread. Enjoy!
- If using fresh tomatoes for the makhani gravy, cook it well before transferring into a blender/ food processor.
- The water for cooking the pasta should be salty. This ensures the right amount of salt.