Butter Chicken Pasta

Ingredients

• 300 g boneless, skinless chicken thighs (Cut into small pieces)
• 3 tsp natural yogurt (For marinating the chicken)
• 2 tbsp ghee (Divided; for cooking the chicken and sauce)
• 1 onion (Sliced)
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp fresh ginger and garlic (Combined, minced or grated)
• 1 tsp mixed curry powder (Use both in the chicken marinade and sauce as described)
• 1 tsp coriander powder (Use both in the chicken marinade and sauce as described)
• 1 tsp paprika (Use both in the chicken marinade and sauce as described)
• 1 tsp turmeric (Use both in the chicken marinade and sauce as described)
• 0.5 tsp salt (The post description specifies 1/2 teaspoon; adjust to taste)
• 1 can chopped tomatoes (Approximately 400 g can)
• 300 ml double cream (Stir into the sauce and reserve a little for finishing, if desired)
• 1 tbsp butter (Melt into the sauce before adding the pasta)
• 300 g pasta (Any shape; the creator used tagliatelle. Quantity estimated because the source does not specify one)
• 15 g fresh coriander (Chopped, for garnish; amount estimated)

Steps

1. 1

   Cut the chicken thighs into small, bite-size pieces. In a bowl, combine the chicken with the curry powder, coriander powder, paprika, turmeric, and salt, then add about 3 teaspoons of natural yogurt. Mix thoroughly so every piece is coated, and leave the chicken to marinate while you prepare the pan and remaining ingredients.

2. 2

   Heat some of the ghee in a large, deep skillet over medium heat. Add the marinated chicken in a single layer and cook, turning occasionally, until browned and cooked through, about 6–8 minutes. The thickest pieces should reach 165°F/74°C. Transfer the chicken to a plate and set aside.

3. 3

   Add the remaining ghee to the same pan and heat over medium heat. Add the sliced onion, bay leaf, and cinnamon stick. Stir to coat the onion in the ghee.

4. 4

   Add the minced or grated ginger and garlic. Cook the onion mixture, stirring regularly, until the onions are well browned and fragrant, about 6–8 minutes; they should be softened and golden rather than merely translucent.

5. 5

   Add the curry powder, coriander powder, paprika, turmeric, and salt to the browned onions. Stir well and cook the spices over low heat for about 10 minutes, stirring occasionally so they bloom in the fat without scorching.

6. 6

   Add the entire can of chopped tomatoes. Stir, scrape any browned spices from the bottom of the pan, and simmer over medium heat for about 3 minutes.

7. 7

   Pour in the double cream and stir until the sauce is evenly combined. Bring it gently back to a simmer, but do not boil aggressively.

8. 8

   Blend the sauce until silky and smooth using an immersion blender directly in the pan. Alternatively, carefully transfer it to a heatproof blender, blend until smooth, and return it to the pan. Remove the bay leaf and cinnamon stick before blending if using a countertop blender.

9. 9

   Return the cooked chicken and any juices from the plate to the blended sauce. Stir to coat the chicken, then simmer gently for several minutes until hot and fully integrated.

10. 10

    Melt the butter into the sauce and stir until glossy. Taste and adjust the seasoning if needed.

11. 11

    Meanwhile, cook the pasta of your choice according to the package directions in a large pot of salted boiling water until al dente. Drain, reserving a little pasta water in case the sauce needs loosening.

12. 12

    Add the drained pasta to the butter chicken sauce and toss thoroughly until the noodles are evenly coated. Add a splash of reserved pasta water if the sauce is too thick.

13. 13

    Serve immediately. Drizzle or spoon over a little of the remaining double cream if desired, and garnish with chopped fresh coriander.

Notes

The description lists 300 ml double cream, while the transcript mentions adding approximately 150–200 ml and topping with more; use the full 300 ml according to the written ingredient list, reserving some for finishing if desired. The description specifies 1/2 teaspoon salt, despite the transcript saying 1 teaspoon. Remove the bay leaf and cinnamon stick before blending. Serve promptly for the creamiest sauce.

Nutrition per serving

• main
• pasta
• butter chicken
• fusion
• creamy
• stovetop
• South Asian-inspired
• high-protein