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Close up image of butter chicken pasta on a plate.

Butter Chicken Pasta

Emily
Creamy butter chicken meets tender pasta in this butter chicken pasta recipe.
This recipe is so easy to make, it'll become one of your go to recipes in no time.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 serves
Calories 857 kcal

Ingredients
  

  • 320 grams (11.28 ounces) dried pasta, e.g. rigatoni, spirals, fettuccine, spaghetti

Chicken Marinade

  • ½ cup (120 grams, 4.14 ounces) plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon (1 – 2 cloves) minced garlic
  • 1 teaspoon ginger minced
  • 750 grams (1.50 pounds) boneless chicken thigh fillets or chicken breast, cut into bite sized pieces
  • 1 teaspoon salt

Sauce

  • 2 tablespoons butter or ghee
  • 1 cup tomato puree tomato passata
  • 1 cup thickened cream or heavy whipping cream
  • 2 teaspoons sugar
  • 2 teaspoons salt or to taste
  • Fresh cilantro coriander leaves, finely chopped, to garnish

Instructions
 

  • Combine all marinade ingredients in a mixing bowl with the chicken. Coat the chicken well in the marinade and then cover and refrigerate for at least 20 minutes (for better flavor, refrigerate overnight).
  • Cook the pasta according to the package instructions. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
  • While the pasta is cooking, heat butter (or ghee) in a large fry pan over high heat.
    Place chicken pieces into hot pan and cook until the chicken is fully cooked (this could take around 3-4 minutes and the chicken should turn white all over). (see note 1).
  • Reduce the heat to low medium, add the tomato puree, cream, sugar, salt, and any remaining marinade left in the bowl. Mix well. Taste for seasoning and add more salt if necessary. (see note 2)
  • Turn off heat and mix through cooked pasta. If you want your pasta to have a bit more sauce, mix through some of the reserved pasta water.
    Adjust seasoning as necessary. Serve, garnished with freshly chopped cilantro and drizzle with yogurt if desired.

Notes

  1. When adding chicken to the pan, use tongs to transfer it directly from the marinade. Avoid pouring excess marinade from the bowl into the pan; this helps the chicken retain its marinade while cooking.
  2. You want it to be slightly salty so that when you add the cooked pasta, it is seasoned well.