Butter Chicken Pasta

Heavenly Butter Chicken Pasta blends the authentic Indian butter chicken curry with pasta—it is spicy, creamy, and is one of the best fusion pasta dishes that’s unbelievably good!

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 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
¼ teaspoon salt
1 pinch turmeric powder

Pasta

1 to 2 tablespoons vegetable oil
4 tablespoons butter
¼ teaspoon cumin seeds
1 ½ cups finely chopped onion about 1 large
2 large garlic cloves grated
2 teaspoons grated ginger
1 teaspoon salt divided (or to taste)
2 tablespoons kasoori methi
2 teaspoons coriander powder
½ teaspoon cayenne pepper powder
1 tablespoon Kashmiri chili powder if not using food color
¼ teaspoon garam masala powder optional
1 can tomato sauce (15 ounces)
6 tablespoons raw cashews made into a fine powder
½ cup heavy cream
2 tablespoons honey
1 to 2 pinches orange food color optional
12 ounces penne pasta cooked according to box directions

Instructions

Marinade Chicken - Combine chicken and all other ingredients (under chicken marinade). Mix until evenly combined.
Let it marinade for at least 30 minutes before proceeding.
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer.
Cook for about 2 minutes, then flip and cook for another 2 minutes. Transfer the chicken to a bowl—it won’t be fully cooked yet, and that’s totally fine!
Reduce heat to medium, add the butter to the same skillet and let melt. Add cumin seeds and let sizzle for few seconds.
Stir in chopped onion and some salt. Cook, stirring often, until onions get golden brown color (4-5 minutes).
Add the ginger and garlic, saute for 1 to 2 minutes.
Add kasoori methi, coriander powder, cayenne, Kashmiri chili powder (if using) 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).
Uncover, stir in heavy cream, honey, orange food color(if using) and remaining salt. Let simmer for about 3 minutes. (Use more heavy cream, if you like a less spicy dish)
Add the cooked pasta and toss well. Serve hot!

Notes

Chicken – For juicy, tender results, use boneless chicken thighs. You can also use boneless chicken breasts if preferred, though they may be slightly less moist.

Food Color – A small amount of orange food coloring can help achieve that classic butter chicken appearance, but it’s completely optional.

Kashmiri chili powder - Skip the food color and use 1 tablespoon of Kashmiri chili powder along with the spices.

Cashews – Use raw, unroasted cashews to preserve the authentic flavor. Toasted cashews can change the taste of the dish.

Pasta – I typically use penne, but feel free to substitute with any pasta shape you have on hand.

Kasoori Methi (dried fenugreek leaves) – As mentioned in my air fryer tandoori chicken recipe, kasoori methi is a signature ingredient in authentic butter chicken. It's easy to find on Amazon, but you can skip it if unavailable.

Make-ahead option – You can make the sauce in advance (without pasta), cool it completely, and refrigerate. Reheat over low heat, and toss with freshly cooked pasta.

Tomato Sauce – Use canned tomato sauce (usually found in the canned tomato aisle). Avoid jarred sauces like marinara, pasta sauce, or pizza sauce—they have added seasonings that will change the flavor.

Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating – Warm in the microwave with a splash of water, stirring once or twice, until heated through.

Nutrition