Creamy Indian Butter Chicken Pasta

Yesterday I made this creamy Indian butter chicken pasta for dinner, it cosy, warming and so delicious. 

Creamy Indian Butter Chicken Pasta

This creamy Indian butter chicken pasta is adapted from classic Indian dish. Usually, butter chicken is served with basmati rice, naan, or paratha but this time I served it with pasta.

Ingredients

Chicken Marinade

• 250 gr boneless and skinless chicken thighs or breast
• 1/3 cup greek yoghurt
• 1 teaspoon ground coriander
• 1/2 teaspoon Kashmiri or red chilli powder
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• a pinch of salt

Butter Chicken Fettucine

• 400g dried fettuccine, cook according to package instruction
• 1 small onion, chopped
• 1 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 2-inch cinnamon
• 2 green cardamom
• 200 gr tomato puree
• 1 teaspoon Kashmiri chilli powder
• 100 ml cream
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Cooking direction

1. whisk all the ingredients for marinade in a large bowl. Put the chicken in and coat with the marinade. Cover and refrigerate for at least 3 hours, or up to a day.
2. Preheat the oven to 24o C. Grill the chicken in the oven for about 20 to 30 minutes until it cooked. Remove chicken from oven, set aside.
3. In a heavy-based saucepan melt the butter in the oil until it starts to foam. Add the onion, cook until translucent, stirring frequently. Stir in cinnamon, cardamom, garlic and ginger paste, fry for about 1 minute.
4. Pour in tomato puree, and stock, cover. Bring the mixture to boil, then reduce heat to low. Let the mixture simmer until thickened slightly, about 5 minutes.
5. Add grilled chicken, garam masala, salt and chilli powder, mix. Stir in cream, simmer for 7-10 minutes until heated through. Remove from heat and serve with fettuccine.