Description
This Butter Chicken Pasta recipe combines the rich, creamy flavors of classic butter chicken with tender pasta for a comforting and flavorful dish. In just 30 minutes, you can prepare a fusion meal featuring perfectly spiced chicken simmered in a tomato-based sauce enriched with almond butter and cream, tossed with al dente pasta and fresh cilantro.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) short pasta
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
Chicken
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
Aromatics
- 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 Ingredients
- 1 tablespoon tomato paste
- 2 cups (400 ml) tomato sauce (passata)
- 2 tablespoons almond butter
- 1 cup (200 ml) half and half (single cream)
Garnish and Seasoning
- A handful fresh cilantro (coriander)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Prepare the pasta al dente according to the package instructions. Before draining, reserve 1-2 cups of the pasta cooking water to adjust the sauce consistency later.
- Sear the chicken: Heat olive oil and butter in a pan over medium heat. Add the bite-sized chicken pieces and cook until they develop a golden-brown crust and are cooked through. Remove and set aside.
- Sauté aromatics: Using the same pan, add the diced onion, finely chopped garlic, and ginger. Cook until the onion becomes soft and translucent, releasing their fragrant aroma.
- Spice it up: Stir in garam masala, cumin, coriander, chili powder, turmeric, and red chili flakes. Cook the spices briefly, about 1 minute, to enhance their flavors without burning.
- Add sauce: Mix in the tomato paste and pour in the tomato passata. Stir to combine everything evenly. Add some reserved pasta water if the sauce is too thick. Bring the mixture to a gentle simmer.
- Thicken the sauce: Stir in almond butter and half and half (single cream). Allow the sauce to simmer gently until it thickens to a creamy consistency, approximately 5-7 minutes. Adjust salt and pepper to taste.
- Combine and serve: Return the cooked chicken to the sauce and toss in the cooked pasta. Mix well to coat the pasta and chicken with the sauce. Finish by adding fresh cilantro and adjust seasoning as needed. Serve hot.
Notes
- Reserve pasta water before draining to adjust the sauce consistency as needed.
- Almond butter adds a unique creamy nuttiness that complements the spices; peanut or cashew butter can be substitutes.
- You can adjust chili powder and red chili flakes to make the dish more or less spicy.
- Use half and half or single cream for a lighter version, or full cream for richer sauce.
- Fresh cilantro garnish adds a refreshing herbal note; parsley can be substituted if unavailable.
