Butter Chicken Pasta (Indian Chicken Pasta Recipe)

Creamy, Spicy Butter Chicken Pasta with all the authentic flavors of classic butter chicken combined with penne pasta is cozy and comforting. Indian style chicken pasta for the win!!

Course Pasta

Cuisine Indian

Keyword butter chicken pasta, indian chicken pasta, indian style chicken pasta, spicy chicken pasta

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 382kcal

Author Maria Doss

Ingredients

Chicken Marinade

4 to 5 boneless skinless chicken thighs cut into bite size pieces
2 tablespoons plain yogurt
1 teaspoon lemon juice
½ teaspoon Coriander powder
¼ teaspoon cayenne pepper powder refer notes
¼ teaspoon salt
1 pinch turmeric powder
1 pinch orange food color optional

Butter Chicken Pasta

1 to 2 tablespoons vegetable oil
4 tablespoons butter
¼ teaspoon cumin seeds
1 and ½ cups finely chopped onion about 1 large
2 large garlic cloves crushed
2 teaspoons crushed ginger
1 teaspoon salt divided (or to taste)
2 tablespoons Kasoori methi refer notes
2 teaspoons coriander powder
½ teaspoon Cayenne pepper powder refer notes
¼ teaspoon garam masala powder optional
One 15-ounce can tomato sauce
¼ cup plus 2 tablespoons raw cashews made into a fine powder
½ cup to ¾ cup heavy cream refer notes
2 tablespoons honey
1 to 2 pinches orange food color optional
12 ounces penne pasta cooked according to box directions

Instructions

Marinade Chicken
Stir chicken and all other ingredients (under chicken marinade) well. Let it marinade in the refrigerator for 1 to 12 hours (If pressed for time, let it marinade on the kitchen counter for at least 15 minutes).
Make Butter Chicken Pasta
1. 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).
2. Reduce heat to medium, add butter to the same skillet and let melt. Add cumin seeds and let sizzle for few seconds.
3. Stir in chopped onion, crushed garlic, ginger and ½ teaspoon salt. Cook, stirring often, until onions get golden brown color (4-5 minutes).
4. Add kasoori methi, coriander powder, cayenne and garam masala powder. Cook for 2 minutes, stirring constantly, until spices are toasted well (don't let it burn).
5. 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).
6. Uncover, stir in heavy cream, honey, orange food color and remaining salt. Let simmer for about 3 minutes.
7. Add cooked pasta and toss well.
Serve piping HOT!

Notes

Tomato Sauce - Tomato sauce is found in cans in the canned tomato section of your grocery store. DO NOT USE jarred MARINARA SAUCE / PASTA SAUCE / PIZZA SAUCE instead.

Kasoori methi - Kasoori methi is dried fenugreek leaves and is one the essential ingredient in an authentic butter chicken recipe. However, it can be skipped if you don't have it stocked.

Heavy cream - ¾ cup heavy cream makes the dish more creamier and less spicy whereas ½ cup heavy cream makes it a touch more spicier. So, use according to your taste.

Color : Traditional butter chicken is always in a iconic deep orange color that is achieved by adding orange food color. However, the food color can be absolutely skipped and it will not affect the flavor in any way.

Chicken thighs : Chicken thighs cooks up tender and juicy, however boneless, skinless chicken breasts can used.

Cashew powder – Grind raw cashews into a fine powder using any dry spice grinder or coffee grinder. Stop the grinder every few seconds and give a good shake con continue grinding. This step is important, since the cashew powder will start clumping up due to the high fat content.

Cayenne – Cayenne is Indian chili powder.

Pasta – I used penne pasta, but any cooked pasta may be used.

Spicy – If you like it spicier, then increase cayenne pepper.

Salt - Salt depends on the type of tomato sauce used and your taste preference. Use accordingly.

Nutrition