How to Make Butter Chicken Pasta – Creamy Spicy Indian Style Fusion Recipe
You know those days when you can’t decide between Indian food and pasta? That’s exactly how this Butter Chicken Pasta happened in my kitchen! A rainy evening, some leftover boneless chicken, and a half packet of pasta. Instead of going the usual way, I thought why not mix both and see what comes out? And wow, it became a hit in my family!
This recipe is super special because it gives you the rich taste of butter chicken with the comfort of creamy pasta. It’s one of those dishes you’ll keep coming back to.
Health Benefits
This dish might sound indulgent, but it’s got a good mix. Lean protein from chicken, fibre from veggies like carrot and tomato, and cashews for healthy fats. You can balance it well by using whole wheat pasta or skipping cheese if you want it lighter.
Let’s Talk About Ingredients
Chicken (Boneless 250 gms)
Use fresh boneless chicken for quick cooking. Marinate it well with Indian spices and curd to keep it juicy. Paneer or tofu can be used for a veg option.
Spices and Curd
Ginger garlic paste, chilli powder, turmeric, coriander powder and kasuri methi add real depth. Curd tenderises the meat. If curd isn’t available, use lemon juice and a bit of cream.
Pasta (2 cups)
You can use penne, macaroni or even fusilli. Cook it just until soft and rinse in cold water to stop cooking. Avoid overcooking.
Veggies and Whole Spices
Onion, tomato, carrot with whole spices like cardamom and cinnamon create the butter chicken-style base. Boiling them and making a paste helps the sauce become silky.
Cashews (12–15)
This is for that rich, creamy base. You can replace it with almonds or melon seeds for a lighter version.
Butter, Cheese and Cream
For the indulgence! You can skip cheese if you prefer less fat or add more for that stretchy texture.
Detailed recipe
Video Recipe
Instructions with Photo Guide
1. Marinate the chicken
• In a bowl, add 250 gms chicken
• Mix in 1.5 tsp ginger garlic paste, 1/4 tsp turmeric, 1 tbsp chilli powder, pinch crushed pepper, 1/4 tsp coriander powder, 3 tsp thick curd, pinch crushed kasuri methi, 1 tsp salt
• Mix well and set aside for 30 mins
2. Cook the pasta
• Boil 1 litre water with 1/2 tsp salt and 1 tsp oil
• Add 2 cups pasta
and cook until done
• Strain and rinse with cold water, set aside
3. Prepare the base masala
• In the pasta water, add 2 onions,
2 tomatoes,
1 carrot,
3 green chillies,
12-15 cashews,
handful coriander leaves,
and spices (2 bay leaves, 5 cardamom, 1-inch cinnamon, 5 cloves, 1 black cardamom, 1 star anise)
• Boil till soft
• Remove whole spices
• Blend the rest without water into a fine paste
4. Grill the chicken
• Heat oil on a grill/iron pan
• Cook chicken on one side until brown
turn sides and cook the other side as well on medium heat
cook until both sides are roasted
Transfer to a plate and keep aside
5. Prepare the sauce
• Heat 2 tbsp butter in a pan
• Add 2-3 chopped garlic and sauté
• Strain and add the blended paste
• Add 1/4 tsp turmeric, 1 tsp coriander powder, 1/2 tsp Kashmiri chilli powder, 1/2 tsp garam masala
1/2 tsp salt
• Cover and cook for 10 minutes
6. Final cooking
• Add grilled chicken
and reserved stock
• Boil for 2-3 mins
• Add cooked pasta
• Add 2 tsp fresh cream and 2 tbsp grated cheese
add some coriander leaves
and mix once.
• serve hot
and garnish with coriander, cream, and cheese
Expert Tips
• Always rinse pasta in cold water to avoid overcooking
• Marinate chicken for at least 30 mins for full flavour
• Blending the base without water gives a thick and creamy texture
• Use Kashmiri chilli for colour without too much spice
• Strain the paste to get silky smooth sauce
FAQs
Can I use leftover butter chicken to make this pasta?
Yes, just add cooked pasta and cheese to it directly!
Is it okay to skip cashews?
Yes, you can use almonds or melon seeds or skip it entirely for a lighter version.
Can I use store-bought pasta sauce instead?
No need! This fresh base gives much better taste and blends with Indian spices perfectly.
Can I make it without cream and cheese?
Yes, but it will be less creamy. Add more cashews or curd in that case.
Recipe Card
Butter Chicken Pasta
Ingredients
- 250 gms boneless chicken
- 1.5 tsp ginger garlic paste
- 1 tbsp chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- Pinch crushed pepper
- 3 tsp thick curd
- Pinch kasuri methi
- 1 tsp salt
- 2 cups pasta
- 1 litre water
- 1 tsp oil
- 2 onions
- 2 tomatoes
- 1 carrot
- 3 green chilli
- 12-15 cashews
- Handful coriander leaves
- 2 bay leaves
- 5 cardamom
- 5 cloves
- 1 inch cinnamon
- 1 black cardamom
- 1 star anise
- 2 tbsp butter
- 2-3 garlic
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 2 tsp fresh cream
- 2 tbsp grated cheese
Instructions
- Marinate 250 gms chicken with ginger garlic paste, chilli powder, turmeric, coriander powder, pepper, thick curd, kasuri methi, and salt. Set aside for 30 minutes.
- In a large pot, boil 1 litre water with 1/2 tsp salt and 1 tsp oil. Add 2 cups pasta and cook until soft. Drain the pasta, rinse with cold water, and keep aside.
- In the same pasta water, add onions, tomatoes, carrot, green chillies, cashews, coriander leaves, and whole spices. Boil until everything is soft. Remove the whole spices and grind the remaining vegetables into a fine paste. Reserve the stock.
- Grill the marinated chicken in a hot iron pan with oil until cooked and roasted on both sides. Keep it aside.
- In another pan, heat 2 tbsp butter, sauté finely chopped garlic until aromatic. Strain the ground paste into the pan. Add turmeric powder, coriander powder, Kashmiri chilli powder, garam masala, and salt. Cook the mixture covered for 10 minutes.
- Add the grilled chicken and the reserved vegetable stock. Boil for 2-3 minutes.
- Add the cooked pasta, 2 tsp fresh cream, and 2 tbsp grated cheese. Mix everything well.
- Garnish with more cream, cheese, and chopped coriander leaves. Serve hot.
