Butter Chicken Pasta Recipe

The first time I tentatively placed a steaming bowl of Butter Chicken Pasta on the dinner table, I was met with curious, slightly skeptical glances from my family. “Pasta… with butter chicken sauce?” my eldest asked, tilting their head. Traditionalists at heart, the fusion concept seemed a little wild. But the aroma – that intoxicating blend of warm spices, creamy tomato, garlic, and ginger – was already working its magic. Fast forward twenty minutes, and the skepticism had dissolved into contented sighs and requests for seconds. Spoons (yes, spoons, it’s that saucy!) were scraping the bottom of bowls. It was an instant hit, a culinary revelation that bridged two beloved cuisines into something uniquely comforting and utterly delicious. This recipe isn’t just food; it’s a conversation starter, a delightful surprise, and proof that sometimes, the most unexpected combinations create the most memorable meals. It has since become a requested favorite, a go-to for busy weeknights when we crave something special, and a dish I’m genuinely excited to share because I know it brings so much joy (and flavor!) to the table.

Butter Chicken Pasta: A Creamy Fusion Dream

Get ready to experience a flavor explosion where the heartiness of Italian pasta meets the rich, aromatic spices of Indian Butter Chicken. This recipe delivers a creamy, tangy, mildly sweet, and perfectly spiced sauce clinging beautifully to every strand or shape of pasta. It’s comfort food elevated, a guaranteed crowd-pleaser that feels indulgent yet is surprisingly straightforward to make at home.

Ingredients: Gathering Your Flavor Arsenal

This recipe requires a few specific ingredients to capture that authentic Butter Chicken flavor profile, combined with pasta staples. Precision is key, but don’t be afraid to adjust spices to your preference later.

For the Chicken Marinade:

• Chicken: 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into bite-sized (approx. 1-inch) pieces
• Yogurt: ½ cup (120g) plain full-fat yogurt (Greek yogurt works well)
• Ginger-Garlic Paste: 1 tablespoon (or 1 tbsp minced fresh ginger + 1 tbsp minced fresh garlic)
• Lemon Juice: 1 tablespoon fresh lemon juice
• Garam Masala: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Kashmiri Red Chili Powder: 1 teaspoon (provides color and mild heat; adjust to taste or use paprika for less heat)
• Salt: ½ teaspoon

For the Butter Chicken Sauce:

• Butter: 4 tablespoons unsalted butter, divided
• Onion: 1 medium yellow onion, finely chopped (about 1.5 cups)
• Ginger-Garlic Paste: 1 tablespoon (or 1 tbsp minced fresh ginger + 1 tbsp minced fresh garlic)
• Green Chilies: 1-2 green chilies (like Serrano or Indian green chili), finely minced (optional, adjust to heat preference)
• Ground Spices:
  • Coriander Powder: 1.5 teaspoons
  • Cumin Powder: 1 teaspoon
  • Garam Masala: 1 teaspoon
  • Turmeric Powder: ½ teaspoon
  • Kashmiri Red Chili Powder: 1 teaspoon (or paprika)
• Tomato Passata/Puree: 1 (15-ounce / 425g) can or jar of smooth tomato passata or puree (avoid diced or crushed tomatoes for a smoother sauce)
• Cashews: ¼ cup (35g) raw, unsalted cashews, soaked in hot water for at least 30 minutes, then drained
• Water or Chicken Broth: ½ cup (120ml), plus more if needed to adjust consistency
• Heavy Cream: ½ cup (120ml) heavy whipping cream (35%+ fat content)
• Sugar: 1 teaspoon (or to taste, balances the tanginess)
• Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed between palms
• Salt: To taste (start with ½ teaspoon and adjust)

For the Pasta:

• Pasta: 1 lb (450g) dried pasta of your choice (Penne, Rigatoni, Fusilli, or Fettuccine work well)
• Salt: For boiling pasta water
• Reserved Pasta Water: About 1 cup (240ml)

Optional Garnishes:

• Fresh Cilantro: Chopped
• Heavy Cream: A drizzle for richness
• Red Pepper Flakes: For extra heat
• Kasuri Methi: A pinch for aroma

Instructions: Crafting Your Masterpiece Step-by-Step

Follow these steps carefully for the best results. The process involves marinating the chicken, cooking it, preparing the luxurious sauce, and finally bringing it all together with the pasta.

Step 1: Marinate the Chicken (Minimum 30 Minutes, Ideally 1-2 Hours)

1. Combine Marinade Ingredients: In a medium bowl, combine the plain yogurt, 1 tablespoon ginger-garlic paste, fresh lemon juice, 1 teaspoon garam masala, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon salt. Whisk everything together until well combined and smooth.
2. Add Chicken: Add the bite-sized chicken pieces to the marinade. Toss thoroughly to ensure every piece is evenly coated.
3. Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For deeper flavor penetration, marinate for 1-2 hours, or even up to 4 hours. Avoid marinating for too long (overnight) as the acid in the yogurt and lemon juice can start to break down the chicken texture too much.

Step 2: Prepare the Cashew Paste

1. Soak Cashews: If you haven’t already, place the ¼ cup raw cashews in a small bowl and cover them with hot water. Let them soak for at least 30 minutes. This softens them, making them easier to blend into a smooth paste.
2. Blend: Drain the soaked cashews thoroughly. Transfer them to a small blender or food processor. Add about 2-3 tablespoons of fresh water. Blend until you achieve a very smooth, creamy paste. You might need to scrape down the sides a few times. Set aside. This cashew paste is crucial for the signature creaminess and richness of the butter chicken sauce, often used alongside or instead of some cream.

Step 3: Cook the Pasta

1. Boil Water: Bring a large pot of generously salted water to a rolling boil. Adding enough salt to the pasta water is the first step in seasoning the pasta itself.
2. Cook Pasta: Add your chosen pasta (1 lb) to the boiling water. Cook according to the package directions until al dente – typically 1-2 minutes less than the suggested time. It should still have a slight bite, as it will finish cooking briefly in the sauce.
3. Reserve Pasta Water: Before draining the pasta, carefully scoop out about 1 cup (240ml) of the starchy pasta water. This liquid gold is essential for emulsifying the sauce and adjusting its consistency later.
4. Drain Pasta: Drain the pasta in a colander. Do not rinse it. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a minute or two before adding to the sauce.

Step 4: Cook the Chicken

1. Heat Pan: While the pasta is cooking, start cooking the chicken. Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
2. Melt Butter: Add 2 tablespoons of the unsalted butter to the hot pan. Let it melt and foam slightly.
3. Sear Chicken: Carefully add the marinated chicken pieces to the hot pan in a single layer. You may need to do this in batches to avoid overcrowding the pan, which would steam the chicken instead of searing it. Cook for 3-4 minutes per side, until golden brown and cooked through. The yogurt marinade helps create lovely browned bits.
4. Remove Chicken: Once cooked, remove the chicken from the skillet using a slotted spoon and set it aside on a plate. Keep any browned bits (fond) in the pan – they add immense flavor to the sauce.

Step 5: Build the Butter Chicken Sauce

1. Sauté Aromatics: Reduce the heat under the skillet to medium. Add the remaining 2 tablespoons of unsalted butter. Once melted, add the finely chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the onions are soft, translucent, and lightly golden.
2. Add Ginger-Garlic & Chilies: Add the remaining 1 tablespoon of ginger-garlic paste and the optional minced green chilies. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Bloom the Spices: Add the ground spices: 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, ½ tsp turmeric powder, and 1 tsp Kashmiri red chili powder (or paprika). Stir constantly for about 30-60 seconds. Cooking the spices in the fat helps them release their essential oils and deepens their flavor – this is called “blooming.”
4. Add Tomatoes: Pour in the tomato passata/puree. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
5. Incorporate Cashew Paste: Stir in the prepared smooth cashew paste. Mix until it’s fully incorporated into the tomato mixture.
6. Simmer and Develop Flavor: Add ½ cup of water or chicken broth to the skillet. Bring the sauce back to a simmer. Reduce the heat to low, cover the skillet partially (leaving a small gap for steam to escape), and let the sauce simmer gently for 10-15 minutes. This allows the flavors to meld and deepen, and the sauce to thicken slightly. Stir occasionally to prevent sticking.
7. Finish the Sauce: Remove the skillet from the heat temporarily. Stir in the ½ cup of heavy cream, 1 teaspoon of sugar (or to taste), and the crushed Kasuri Methi (rub it between your palms as you add it to release its aroma). Stir until the sauce is smooth and evenly combined.
8. Taste and Adjust Seasoning: This is a crucial step! Taste the sauce carefully. Adjust the seasoning as needed. Does it need more salt? A touch more sugar to balance the tang? A pinch more garam masala for warmth? More chili powder for heat? Make small adjustments until the flavor profile is balanced and delicious to your taste.

Step 6: Combine Pasta, Chicken, and Sauce

1. Return Chicken: Add the cooked chicken pieces (and any accumulated juices from the plate) back into the sauce. Stir to coat the chicken evenly. Let it heat through gently for a minute or two.
2. Add Pasta: Add the drained, al dente pasta to the skillet with the butter chicken sauce.
3. Toss and Emulsify: Gently toss the pasta with the sauce until every piece is generously coated. If the sauce seems too thick, add a splash of the reserved pasta water (start with ¼ cup and add more if needed). The starchy water helps the sauce cling to the pasta and creates a beautifully emulsified, creamy consistency. Toss continuously over low heat for 1-2 minutes, allowing the pasta to absorb some of the sauce and finish cooking.
4. Final Check: Give it one last taste. Adjust salt one final time if necessary.

Step 7: Serve!

1. Plate: Divide the Butter Chicken Pasta among warm serving bowls or plates.
2. Garnish: Garnish generously with chopped fresh cilantro. For extra richness and visual appeal, add a small drizzle of heavy cream over the top. If you like a bit more heat, sprinkle with red pepper flakes or a tiny pinch of Kasuri Methi for aroma.
3. Enjoy Immediately: Serve hot and enjoy the incredible fusion of flavors!

Nutrition Facts

• Servings: This recipe typically yields 4-6 servings.
• Calories per Serving (Approximate): 750-950 kcal.

Disclaimer: The exact nutritional information will vary based on specific ingredients used (e.g., fat content of yogurt and cream, type of pasta, chicken cut), portion sizes, and any modifications made. This estimate is provided for general guidance only. For precise information, consider using an online nutritional calculator with your specific ingredients.

Preparation Time

Understanding the time commitment helps in planning your meal preparation.

• Prep Time: 20-25 minutes (includes chopping vegetables, measuring spices, cutting chicken)
• Marinating Time: 30 minutes (minimum) to 2 hours (recommended)
• Cook Time: 35-45 minutes (includes cooking pasta, chicken, and simmering the sauce)
• Total Time (excluding marinating): Approximately 55-70 minutes
• Total Time (including minimum marinating): Approximately 1 hour 25 minutes to 1 hour 40 minutes

How to Serve Your Butter Chicken Pasta

Serving this dish well enhances the overall experience. Think about presentation, accompaniments, and pairings:

• Presentation:
  • Serve in wide, shallow pasta bowls to showcase the creamy sauce and colorful ingredients.
  • Ensure generous garnishes – the green cilantro provides a beautiful color contrast and freshness against the orange sauce.
  • A swirl of cream on top adds visual elegance and extra richness.
  • A final pinch of Kasuri Methi or red pepper flakes adds another layer of visual interest.
• Accompaniments:
  • Bread: Warm naan bread (plain, garlic, or butter) is almost essential for scooping up every last bit of the delicious sauce. Toasted garlic bread or a simple crusty Italian bread also works well.
  • Salad: A simple side salad with a light vinaigrette offers a refreshing counterpoint to the richness of the pasta. Think mixed greens, cucumber slices, cherry tomatoes, and perhaps some thinly sliced red onion. A Kachumber salad (Indian cucumber, tomato, onion salad) would also be a thematic fit.
  • Raita: A small bowl of cooling cucumber or mint raita (yogurt dip) can be offered on the side, especially if you’ve made the dish spicy.
• Drink Pairings:
  • Wine: A crisp white wine like a Pinot Grigio or Sauvignon Blanc can cut through the richness. Alternatively, a light-bodied, low-tannin red like a Beaujolais or a fruity Pinot Noir can complement the spices without clashing. An off-dry Riesling can also pair nicely with the mild sweetness and spice.
  • Beer: A light lager or a wheat beer (like a Witbier or Hefeweizen) works well. Avoid overly hoppy IPAs which might overwhelm the sauce.
  • Non-Alcoholic: Mango Lassi is a classic Indian pairing that complements the flavors beautifully. Sparkling water with lemon or lime, or even a simple iced tea, provides refreshment.
• Occasions:
  • Perfect for a comforting weeknight dinner when you want something special.
  • Impressive enough for a casual dinner party or gathering with friends.
  • A fantastic way to introduce someone to Indian flavors in a familiar pasta format.

Additional Tips for Butter Chicken Pasta Perfection

Unlock the full potential of this dish with these five handy tips:

1. Don’t Skip the Kasuri Methi: Dried fenugreek leaves (Kasuri Methi) are a key ingredient in authentic Butter Chicken. They impart a unique, slightly bitter, and aromatic flavor that is hard to replicate. Crushing them between your palms before adding helps release their essential oils. If you absolutely cannot find it, omit it, but the flavor profile will be slightly different. Find it at Indian grocery stores or online.
2. Control the Spice Level: This recipe offers mild-to-medium heat. You can easily adjust it. For less heat, omit the green chilies entirely and use sweet paprika instead of Kashmiri red chili powder. For more heat, keep the seeds in the green chilies, add an extra chili, or increase the amount of Kashmiri red chili powder (or add a pinch of cayenne pepper). Always taste and adjust cautiously.
3. Choose the Right Pasta Shape: Opt for pasta shapes that have ridges or hollows to capture the creamy sauce effectively. Penne, Rigatoni, Fusilli, Cavatappi, or even large shells (Conchiglie) are excellent choices. While long pasta like Fettuccine or Tagliatelle can work, shapes tend to hold onto this type of thick, rich sauce better.
4. Make-Ahead Components: While best served fresh, you can prepare parts of this dish ahead of time. The chicken can be marinated a day in advance (up to 4 hours recommended, but overnight is acceptable if needed). The butter chicken sauce (without the cream and chicken added) can be made a day or two ahead and stored in the refrigerator. Reheat the sauce gently, then stir in the cream, add the cooked chicken, and toss with freshly cooked pasta just before serving.
5. Don’t Overcook the Pasta: Remember to cook the pasta until al dente. It will continue to cook slightly when tossed with the hot sauce. Overcooked pasta will become mushy and won’t provide the pleasant textural contrast to the creamy sauce. Reserving that starchy pasta water is key to achieving the perfect sauce consistency without diluting the flavor.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Butter Chicken Pasta:

1. Q: Can I make Butter Chicken Pasta vegetarian?
   • A: Absolutely! This dish adapts beautifully to vegetarian variations. Instead of chicken, you can use paneer (Indian cottage cheese), extra-firm tofu, chickpeas, or a medley of vegetables like cauliflower florets, bell peppers, peas, and potatoes.
     • For Paneer: Cut paneer into cubes. You can either pan-fry it until golden before adding it to the finished sauce or add it directly to the sauce during the last 5-10 minutes of simmering (don’t marinate paneer in the yogurt mixture for too long as it doesn’t need tenderizing).
     • For Tofu: Use extra-firm tofu, press it well to remove excess water, cut into cubes, and pan-fry or bake until golden. Add it to the sauce similarly to paneer. You could lightly toss it in some spices before frying.
     • For Vegetables/Chickpeas: Add heartier vegetables like potatoes or cauliflower earlier in the simmering process. Add softer vegetables like bell peppers and peas, along with canned chickpeas (rinsed and drained), during the last 5-10 minutes of cooking.
2. Q: Can I make this recipe gluten-free?
   • A: Yes, easily. The sauce itself is naturally gluten-free (always double-check your spice blends for anti-caking agents if you have celiac disease). Simply substitute your favorite gluten-free pasta variety for the regular wheat pasta. Cook the gluten-free pasta according to its specific package directions, remembering to reserve some of the pasta water before draining.
3. Q: I don’t have cashews. What can I use instead?
   • A: Cashews provide creaminess and body. If you don’t have them or have a nut allergy, you have a few options:
     • Blanched Almonds: Soak blanched almonds in hot water and blend them into a paste, similar to cashews. The flavor will be slightly different but still pleasant.
     • Heavy Cream: You can omit the cashew paste and increase the amount of heavy cream slightly (e.g., use ¾ cup instead of ½ cup). The sauce might be slightly less thick but still rich.
     • Yogurt: A dollop of full-fat plain yogurt stirred in at the end (off the heat, to prevent curdling) can add creaminess and tang, though it won’t provide the same richness as cashews or cream.
     • Coconut Cream: For a different flavor profile, you could use full-fat coconut cream, but be aware it will impart a distinct coconut flavor, moving away from the traditional Butter Chicken taste.
4. Q: How do I store and reheat leftovers?
   • A: Store leftover Butter Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, it’s best to do so gently to prevent the sauce from separating or the pasta becoming too soft.
     • Stovetop (Recommended): Place the leftovers in a saucepan over low heat. Add a splash of water, milk, or chicken broth to loosen the sauce as it heats. Stir occasionally until heated through.
     • Microwave: Place leftovers in a microwave-safe bowl. Add a splash of liquid (water, milk, broth). Cover loosely and heat in 60-90 second intervals, stirring in between, until hot. Avoid overheating, which can make the pasta rubbery and the sauce oily.
5. Q: Can I freeze Butter Chicken Pasta?
   • A: While you can freeze it, pasta dishes with creamy sauces don’t always freeze and reheat perfectly. The texture of the pasta can become softer or slightly mushy upon thawing, and the cream-based sauce has a risk of separating when reheated.
     • Better Option: Freeze the butter chicken sauce separately (before adding the cream, if possible, or fully prepared). Let it cool completely, transfer to freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator. Reheat the sauce gently on the stovetop, stirring in the cream (if not added before freezing) and cooked chicken. Then, cook fresh pasta and combine just before serving for the best texture. If freezing the combined pasta and sauce, thaw in the fridge and reheat gently as described above, accepting that the texture may not be ideal.

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