Monday 13 April 2020

Butter Chicken Pasta Bake | Creamy Desi-Style Pasta

Penne pasta loaded with creamy and spicy homemade butter chicken. This Indian style pasta recipe is quick and easy to make and delicious!! 

Pasta tossed in creamy butter chicken sauce or Makhani sauce along with shallow fried chicken. An easy pasta dish to cook from scratch. This Butter chicken pasta recipe is a yummy Italian Indian combo that you should try out. Hope you will enjoy!

Watch the video recipe for more details!
Butter Chicken Pasta Bake

For the chicken
  • 300g chicken breast boneless, cut into strips (1 chicken breast)
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 3 tsp paprika powder (or Kashmiri chilli powder if available)
  • juice of 1 fresh lemon
  • Oil to pan fry
For the gravy
  • 1 medium size roughly slit tomato
  • 1 can of tomato (400g)
  • 100 g roughly cut onions (1 large onion)
  • 50 g cashew
  • 1 tsp kasoori methi (dried fenukgreek leaves)
  • 1/2 tsp garam masala
  • 1 tsp crushed dried coriander seeds
  • 1/2 tsp sugar
  • 1 tsp paprika powder or Kashmiri chilli powder
  • 100 g butter + extra 3 tbsp for later (in total you'll need about 5-6 tbsp of butter)
  • 5 tbsp double cream
  • Salt to taste
  • 250g penne pasta
  • 50g grated cheddar cheese
  • 50g grated mozzarella cheese
  • chopped chives for garnish
  1. Marinate the chicken with ginger paste, garlic paste, red chilli powder, fresh lemon juice, cumin powder, turmeric powder, paprika powder and salt and keep it aside for 15 to 20 minutes.
  2. In a pan heat, some oil then fry the marinated chicken pieces in it. Pan fry until th chicken is nice and charred on both side. Once done remove and place it into a bowl.
  3. In the same pan add onion, 100g of butter and once the onions are cooked add fresh tomato, canned tomato and cashew nuts.
  4. Add seasoning salt, sugar, garam masala powder, crushed coriander seeds, kasoori methi, paprika powder and chilli powder. Evenly mix it and let it simmer for 15-20 minutes.
  5. Meanwhile boil the pasta in a large pot filled with boiling water and season with salt.
  6. Now remove the simmered tomato mixture from heat. Then churn the mixture into a fine puree.
  7. Strain it back into the same pan make sure there is minimal wastage.
  8. Add 3 tablespoon butter, cream, chicken and some more kasoori meethi and let it simmer for 5-7 minutes.
  9. Drain the cooked pasta and combine with the butter chicken. Mix well.
  10. Place pasta in a casserole oven dish and top with grated mozzarella and cheddar cheese.
  11. Cover with foil and bake in pre-heated oven for 10-15 minutes or until the cheese is fully melted.
  12. Garnish with kasoori methi and chopped chives.
  13. Butter Chicken is ready to be served!


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