Description
This Butter Chicken Pasta recipe is a delicious fusion of classic Indian flavors with the comfort of creamy pasta. Tender chicken breast pieces are cooked with a blend of aromatic spices, simmered in a rich tomato and almond butter sauce, then tossed with al dente pasta and fresh cilantro for a flavorful and comforting meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) short pasta
Chicken and Sauce
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon red chili flakes
- 1 tablespoon tomato paste
- 2 cups (400 ml) tomato sauce (passata)
- 2 tablespoons almond butter
- 1 cup (200 ml) half and half (single cream)
- A handful fresh cilantro (coriander)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Prepare the pasta al dente following the package instructions. Be sure to reserve 1-2 cups of the pasta cooking water before draining the pasta to use later in the sauce.
- Sear the chicken: Heat olive oil and butter in a pan over medium heat. Add the bite-sized chicken pieces and cook until golden brown on all sides, ensuring they are nearly cooked through.
- Sauté aromatics: Add the diced onion, finely chopped garlic, and fresh ginger to the pan with the chicken. Cook until the onion softens and becomes translucent, releasing fragrant aromas.
- Spice it up: Sprinkle in the garam masala, ground cumin, ground coriander, chili powder, turmeric, and red chili flakes. Stir and cook briefly to toast the spices and intensify their flavors.
- Add sauce: Stir in the tomato paste and pour in the tomato sauce (passata). If the sauce seems too thick, add some reserved pasta water a little at a time. Allow the sauce to come to a gentle simmer.
- Thicken the sauce: Mix in the almond butter and half and half (single cream). Continue to simmer the sauce until it thickens slightly, creating a creamy, rich texture that coats the chicken.
- Combine and serve: Toss the cooked pasta into the skillet with the sauce, mixing well to evenly coat all the pasta. Add fresh cilantro, adjust the salt and pepper to taste, and serve immediately while warm.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- Adjust chili powder and red chili flakes for preferred spice level.
- For a dairy-free version, substitute half and half and butter with plant-based alternatives.
- Fresh cilantro adds a bright flavor; omit if allergic or substitute with fresh parsley.
- Serve with a side of naan bread or a fresh salad for a complete meal.
