Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breast, cut into bite-sized cubes
- 2 tbsp plain yogurt
- 1 tsp lemon juice
- 1 tsp garlic powder
- ½ tsp coriander powder
- 1 tsp kosher salt
- 1 tsp crushed pepper
- ½ tsp turmeric powder
- 1 tsp grated fresh ginger
Cooking Components
- 1 tbsp olive oil
- 3 tbsp butter
- 1 tsp ground cumin
- ½ tsp garam masala
- ½ tsp turmeric powder
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ½ tsp kosher salt
- ½ tsp ground pepper
- 1 tbsp kasoori methi (fenugreek leaves)
- 1 tsp coriander powder
- 1 tsp cayenne pepper powder
- 1 cup ready-made tomato pasta sauce or passata
- ½ cup heavy cream
- 2 tbsp honey
- 14 ounces fusilli pasta, cooked
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken cubes with plain yogurt, lemon juice, garlic powder, coriander powder, kosher salt, crushed pepper, turmeric powder, and grated fresh ginger. Mix well to coat the chicken thoroughly. Set aside to marinate for at least 15 minutes to enhance flavor.
- Cook the Chicken: Heat a heavy-bottomed pan over medium-high heat and add olive oil. Once hot, add the marinated chicken pieces in a single layer. Cook for about 2 minutes without stirring to get a slight sear, then turn the chicken to cook the other side for 2-3 minutes until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.
- Prepare the Spice Base: In the same pan, melt the butter over medium heat. Add ground cumin, garam masala, and turmeric powder. Stir continuously until the spices become fragrant, about 30 seconds.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic to the pan. Cook, stirring frequently, until the onions become translucent and fragrant, about 4-5 minutes.
- Add Spices and Fenugreek: Stir in kosher salt, ground pepper, kasoori methi (fenugreek leaves), coriander powder, and cayenne pepper powder. Mix well to combine the flavors evenly.
- Simmer the Chicken in Tomato Sauce: Return the cooked chicken to the pan. Pour in the tomato pasta sauce or passata and stir to combine. Cover the pan, reduce the heat to low, and let it simmer gently for about 10 minutes, stirring occasionally to prevent sticking or burning, allowing the chicken to cook through and absorb the sauce flavors.
- Add Cream and Honey: Stir in the heavy cream and honey to the sauce, mixing well to create a creamy, balanced flavor. Taste and adjust seasoning with additional salt and pepper if needed.
- Toss with Cooked Pasta: Add the cooked fusilli pasta to the pan. Toss everything together until the pasta is well coated with the buttery, spiced sauce.
- Garnish and Serve: Garnish the Butter Chicken Pasta with freshly chopped cilantro. Serve immediately while hot for a comforting, flavorful meal.
Notes
- Marinate the chicken for at least 15 minutes or up to 2 hours to deepen flavor.
- Use freshly grated ginger for the best aroma and flavor.
- Kasoori methi adds unique earthiness – dried fenugreek leaves can be found in Indian grocery stores or online.
- If you prefer less heat, reduce cayenne pepper according to taste.
- Fusilli pasta is recommended for its ability to hold sauce well, but penne or rigatoni work too.
- Leftovers can be refrigerated for up to 2 days and reheated gently on stovetop with a splash of cream or water.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian Fusion
