Description of this recipe
Butter Chicken Pasta is an innovative and delightful fusion dish that brings together the rich, creamy flavors of traditional Indian butter chicken with the comforting texture of pasta. This recipe features tender chicken simmered in a spiced tomato sauce, combined with luscious half and half, and served over perfectly cooked pasta. It’s a dish that’s not only satisfying but also packed with flavor, making it a standout choice for any meal.
Why you will love this recipe
This Butter Chicken Pasta is a culinary adventure that combines the best of both worlds: the aromatic spices of Indian cuisine and the beloved comfort of Italian pasta. It’s easy to prepare, making it perfect for weeknight dinners or special occasions. The creamy sauce envelops the pasta beautifully, and the addition of almond butter adds a unique nutty depth that elevates the dish. Whether you’re an experienced cook or a novice in the kitchen, this recipe is sure to impress your family and friends, leaving them asking for more.
Introduction
Imagine a dish that combines the fragrant spices of Indian cuisine with the hearty satisfaction of Italian pasta. Butter Chicken Pasta does just that, creating a meal that is both comforting and exotic. This recipe is perfect for those who love to experiment in the kitchen while enjoying the best of both culinary worlds. The creamy sauce, infused with vibrant spices, coats every piece of pasta and chicken, creating a dish that is not only visually appealing but also bursting with flavor. Let’s dive into the ingredients and preparation steps to create this delightful fusion dish!
Ingredients:
- 10.5 oz (300 g) short pasta (like penne or fusilli)
- 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
- ½ teaspoon turmeric
- ¼ 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), chopped
- Salt and freshly ground black pepper to taste
Preparation:
Step 1: Begin by cooking the pasta al dente according to the package instructions. Be sure to reserve 1-2 cups of pasta water before draining, as this will help adjust the sauce’s consistency later.
Step 2: In a large pan, heat the olive oil and butter over medium heat. Once the butter has melted and is bubbling, add the chicken pieces. Cook the chicken for about 5-7 minutes, or until golden brown on all sides.
Step 3: Next, add the diced onion, finely chopped garlic, and ginger to the pan. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
Step 4: Sprinkle in the garam masala, ground cumin, ground coriander, chili powder, turmeric, and red chili flakes. Stir constantly for about 1 minute, allowing the spices to bloom and release their aromatic flavors.
Step 5: Incorporate the tomato paste and tomato sauce (passata) into the pan. If the sauce appears too thick, gradually add the reserved pasta water until you reach your desired consistency. Stir in the almond butter, followed by the half and half. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 4-5 minutes until the sauce thickens slightly. Finally, add the cooked pasta to the pan, tossing everything together to ensure the pasta is well-coated in the creamy sauce. Stir in the fresh cilantro, season with salt and pepper to taste, and serve immediately.
Serving Suggestions:
Butter Chicken Pasta is best served hot, garnished with additional cilantro for freshness. Pair it with a side of garlic naan or a simple green salad to complete the meal. For those who enjoy a little heat, offer extra chili flakes on the side.
Tips:
- For a vegetarian version, substitute the chicken with paneer or chickpeas.
- Feel free to adjust the spice levels according to your taste. If you prefer a milder dish, reduce the amount of chili powder and red chili flakes.
- To enhance the flavor, consider marinating the chicken in yogurt and spices for a couple of hours before cooking.
- This dish can be prepared in advance and reheated, making it perfect for meal prep.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: Approx. 550 per serving
- Protein: 35g
- Sodium: 800mg
Conclusion
Butter Chicken Pasta is a delightful fusion dish that unites the flavors of Indian and Italian cuisine into a single, satisfying meal. With its creamy sauce, tender chicken, and perfectly cooked pasta, it offers a unique dining experience that is sure to please all palates. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is the perfect choice. So grab your apron, and let’s get cooking!
Questions and Answers about Butter Chicken Pasta
Q1: Can I use a different type of pasta for this recipe?
A1: Absolutely! While short pasta like penne or fusilli works best for holding the sauce, you can use any pasta shape you prefer, such as spaghetti or fettuccine.
Q2: Is it possible to make this dish vegetarian?
A2: Yes, you can easily make a vegetarian version by substituting the chicken with paneer, chickpeas, or a mix of your favorite vegetables. Just ensure to adjust the cooking time accordingly.
Q3: How can I store leftovers?
A3: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat, adding a splash of water or cream to loosen the sauce if necessary.
Q4: Can I freeze Butter Chicken Pasta?
A4: Yes, you can freeze this dish for up to 2 months. To reheat, thaw it overnight in the refrigerator and then warm it on the stove, adding a bit of liquid if it seems dry.
Q5: What can I serve with Butter Chicken Pasta?
A5: This dish pairs wonderfully with garlic naan, a fresh green salad, or steamed vegetables. You could also serve it with a side of raita for a cooling contrast to the spices.