Butter Chicken Pasta

Ingredients

• 4 boneless chicken thighs (Cut into bite-size pieces; the source says 4 chicken thighs. Bone-in thighs may be used, but will require additional cooking time.)
• 0.5 cup plain yogurt (For the marinade)
• 1 tsp salt (For the chicken marinade)
• 1 tsp ground turmeric (For the chicken marinade)
• 2 tsp garam masala (For the chicken marinade)
• 1 tsp dried fenugreek (For the chicken marinade)
• 1 tsp ground cumin (For the chicken marinade)
• 0.5 tsp chili powder (For the chicken marinade)
• 2 cloves garlic (Minced, for the chicken marinade)
• 1 tbsp lemon juice (For the chicken marinade)
• 8 oz pasta (Any short or long pasta shape)
• 1 tbsp cooking oil (Estimated amount for cooking the chicken)
• 2 tbsp butter (The transcript says to add butter; amount estimated)
• 1 onion (Diced; the transcript mentions onions, but the description does not provide an amount)
• 1.5 cup tomato purée (The source gives a range of 1–2 cups)
• 0.75 cup heavy cream (The source gives a range of 1/2–1 cup; add to taste for richness)
• 1 tsp salt (For the pasta sauce; adjust to taste)
• 0.5 tsp paprika (For the pasta sauce)
• 0.5 tsp chili powder (For the pasta sauce)
• 1 tsp garam masala (For the pasta sauce)
• 1 tsp ground cumin (For the pasta sauce)
• 1 tbsp fresh ginger (Grated)
• 1 tbsp fresh garlic (Grated)
• 1 cup pasta water (Reserved from cooking the pasta; the exact amount is not specified in the source and should be added as needed)

Steps

1. 1

   Combine the chicken thighs, yogurt, 1 teaspoon salt, turmeric, 2 teaspoons garam masala, fenugreek, 1 teaspoon cumin, chili powder, minced garlic, and lemon juice in a bowl. Mix thoroughly so the chicken is evenly coated, then cover and marinate for as long as practical—at least 20 minutes, or refrigerate for several hours for deeper flavor.

2. 2

   Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.

3. 3

   Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary so it browns rather than steams.

4. 4

   Cook the chicken, turning occasionally, until browned and cooked through, about 8–12 minutes depending on the size of the pieces. The center should reach 165°F / 74°C. Transfer the chicken to a plate and set aside.

5. 5

   Reduce the heat to medium and add the butter to the same pan. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Scrape up any browned bits from the bottom of the pan.

6. 6

   Add the grated garlic and ginger to the onions. Cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.

7. 7

   Add the remaining salt, paprika, remaining chili powder, 1 teaspoon garam masala, and remaining cumin. Stir for about 30 seconds to toast the spices and coat the aromatics.

8. 8

   Add the tomato purée and stir well to combine. Pour in enough reserved pasta water to loosen the sauce, starting with about 1/2 cup.

9. 9

   Bring the sauce to a gentle simmer and cook uncovered until it thickens and looks glossy, about 8–10 minutes. Stir occasionally; add more pasta water if it becomes too thick before the pasta is added.

10. 10

    Return the cooked chicken and its accumulated juices to the skillet. Add the drained pasta and toss until everything is evenly coated and heated through.

11. 11

    Pour in the heavy cream and stir until incorporated. Simmer gently for 1–2 minutes, without boiling hard, until the sauce is creamy and clings to the pasta. Taste and adjust the salt or cream as desired.

12. 12

    Serve immediately while hot. Add a small splash of reserved pasta water if needed to achieve a smooth, spoon-coating sauce.

Notes

The transcript mentions oil, butter, onions, and reserved pasta water, but their quantities are not included in the written description, so practical amounts are estimated. Use the lower end of the tomato and cream ranges for a thicker, more concentrated sauce, or the higher end for a looser and creamier result. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or cream.

Nutrition per serving

• main
• pasta
• chicken
• fusion
• creamy
• stovetop
• weeknight-dinner
• South Asian-inspired