Description
A delightful fusion dish combining the flavors of butter chicken with the comfort of pasta in a rich and creamy tomato-based sauce. Perfect for a cozy dinner at home.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Pasta:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh grated ginger
- 1 1/2 cups tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1/2 teaspoon sugar
- 1/4 cup chopped cilantro
- 12 ounces pasta (penne, rigatoni, or your choice)
- Salt for pasta water
Instructions
- Marinate the Chicken: In a bowl, toss the chicken with lemon juice, garam masala, cumin, paprika, turmeric, salt, and pepper. Let marinate for at least 15 minutes.
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Cook the Chicken: Heat the butter and oil in a skillet. Add marinated chicken and cook until browned. Remove and set aside.
- Make the Sauce: In the same pan, sauté onion, garlic, and ginger. Add tomato puree, cook until thickened. Stir in cream and sugar, simmer gently.
- Combine and Serve: Return chicken to the sauce, add cooked pasta. Toss to coat evenly. Garnish with cilantro and serve hot.
Notes
- For a lighter version, substitute coconut milk for cream.
- Add chili flakes or cayenne for extra heat.
- Pairs well with naan or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Indian-Italian)
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg
