Description
Creamy and flavorful, this Butter Chicken Pasta combines tender chicken with a rich tomato-based sauce infused with aromatic Indian spices, served over al dente pasta. A fusion dish that marries the best of Italian and Indian cuisines.
Ingredients
Units
Scale
Pasta:
- 10.5 oz (300 g) short pasta
Chicken:
- 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
Spices:
- 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
Sauce:
- 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 according to package instructions. Reserve 1-2 cups of pasta water.
- Sear the Chicken: In a large pan, heat olive oil and butter. Cook chicken until golden.
- Saute Aromatics: Add onion, garlic, and ginger; cook until softened.
- Add Spices: Stir in garam masala, cumin, coriander, chili powder, turmeric, and red chili flakes; cook briefly.
- Prepare the Sauce: Mix in tomato paste, passata, almond butter, and half and half. Simmer until thickened.
- Combine: Toss in cooked pasta, add cilantro, adjust seasoning, and serve.
Notes
- To make it spicier, increase the amount of chili powder or add a dash of cayenne pepper.
- For a nut-free version, omit the almond butter or substitute with cashew butter.
- This dish pairs well with a side of garlic bread or a fresh green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 476 kcal
- Sugar: 9g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 97mg
