Butter Chicken Pasta - IDN Original

Servings: 4

Author: Chef Connie

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Butter Chicken Pasta - IDN Original

Creamy, spiced Indian butter chicken sauce tossed with al dente pasta—an indulgent cross-cultural comfort dish.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

For the Chicken:

• 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp chili powder (or paprika for mild heat)
• Salt to taste

For the Sauce:

• 2 tbsp butter
• 1 tbsp oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to heat preference)
• 1 tsp smoked paprika
• 1 (14 oz) can crushed tomatoes (or tomato purée)
• 1/2 cup heavy cream (or substitute with cashew cream or coconut cream)
• Salt to taste
• Fresh cilantro, for garnish

For the Pasta:

• 12 oz (340g) penne or rigatoni pasta
• Salted water for boiling

Instructions

1. Combine yogurt, lemon juice, and spices in a bowl.
2. Add the chicken and mix well. Cover and refrigerate for at least 30 minutes (up to 8 hours).
3. Boil the pasta in salted water according to package instructions until al dente.
4. Drain, reserve 1/4 cup of pasta water, and set aside.
5. Heat 1 tbsp oil in a large skillet or sauté pan over medium-high heat.
6. Add the marinated chicken pieces and cook until browned and cooked through (about 6–8 minutes). Remove and set aside.
7. In the same pan, reduce heat to medium and melt 2 tbsp butter.
8. Add chopped onions and sauté until soft and golden (5–6 minutes).
9. Stir in garlic and ginger, cooking for another 30 seconds.
10. Add garam masala, cumin, chili powder, and smoked paprika. Stir for 30 seconds to bloom the spices.
11. Pour in crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
12. Reduce heat and stir in cream. Simmer for 3–5 minutes until thick and rich.
13. Return cooked chicken to the sauce. Simmer for another 5 minutes. Adjust salt as needed.
14. Add the drained pasta to the sauce.
15. Toss gently to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
16. Heat for 1–2 minutes until everything is warm and combined.
17. Garnish with fresh cilantro.
18. Serve hot with naan or garlic bread on the side, if desired.

Did you make this recipe?

Tag @internationaldatenight on instagram and hashtag it #internationaldatenight

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Butter chicken is rich, creamy, and bursting with bold flavor—making it an unexpectedly perfect partner for pasta. Indian cuisine never fails to amaze me with its intricate blend of spices and depth of taste. Serving this luscious dish over rigatoni isn’t just delicious; it’s the kind of cultural mashup that feels indulgent and inspired.

For the best results, be sure to marinate the chicken well—this step is essential for maximum flavor and tenderness. Have fun blending these two vibrant culinary traditions into one unforgettable dish.

And to top it all off? Grab a bottle of your favorite red wine or a 12-pack of Taj Mahal lagers, and sip while you savor every bite.