If you asked me what my “desert island” meal is, I wouldn’t even let you finish the question; I’d already be yelling butter chicken.
I mean… is there anything better? It’s easily one of the most loved Indian dishes out there. Butter Chicken is that one staple every foreigner (myself very much included!) gravitates toward at an Indian restaurant.
That sauce? It’s heavenly. I’m the person at the table scraping the bowl with the last bit of garlic naan, trying to catch every single drop of that creamy, aromatic gold.
But sometimes I crave those flavors at home… without committing to hours of cooking. I wanted something faster, something comforting, and most importantly, something where every single bite is coated in that sauce.
So I made butter chicken pasta.
I love traditional cooking, but let’s be real, on a random weekday, we need something quicker. This version keeps all the cozy, rich flavors, just in a more practical way.
The chicken trick
Instead of cutting the chicken into chunks, I slice the breast in half lengthwise. Thinner pieces mean faster marinating and quicker cooking.
The spice shortcut
I use garlic and ginger powder instead of fresh. I found that powders actually help develop that deep, savory base much faster when you’re frying off your spices.
The sauce situation
This is the best part. Tossing the pasta directly into the curry ensures every single noodle gets wrapped in that delicious sauce.
The pasta is creamy, rich, aromatic, and every bite is perfectly coated. If you’re a Butter Chicken lover like me, you should try this.
Creamy Butter Chicken Pasta
PRINT RECIPE PIN RECIPEIngredients
Pasta
- 4 oz pasta (116g)
Chicken Marinade
- 1 chicken breast (200g, halved lengthwise)
- 2 tbsp Greek yogurt
- 1/2 tsp lemon juice
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- Salt (to taste)
Sauce
- 2 tbsp butter (30g)
- 1/2 onion (finely chopped)
- 2 tsp ground cumin
- 1 tbsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/4 tsp ginger powder
- 1/4 tsp garlic powder
- 1 cup tomato puree
- 1 cup heavy cream
- 1/2 tsp salt
- 2 tsp sugar
- 1/4 cup grated Parmesan (extra for garnishing)
INSTRUCTIONS
- In a bowl, combine the chicken with yogurt, lemon juice, spices, and salt. Mix well to coat. Let marinate for at least 20 minutes (or longer for a deeper flavor).
- In the same pan, melt the butter over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
- Lower the heat to medium-low. Add cumin, garam masala, chili powder, turmeric, garlic powder, and ginger powder. Cook for about 4–6 minutes, stirring occasionally, until fragrant and slightly deepened in color.
- Add the tomato puree and let it simmer for 10–15 minutes, stirring occasionally, until thickened and rich.
- While the sauce is simmering, bring a pot of salted water to a boil and cook the pasta according to the package.
- Stir in the cream, sugar, and salt. Simmer gently for 2–3 minutes. Reserve 1/4 cup of the sauce for later.
- Add the cooked pasta and Parmesan to the sauce. Toss until evenly coated.
- Heat a pan over medium-high heat with a little oil. Sear the chicken for 2–3 minutes per side until nicely browned and cooked through.
- Plate the pasta, top with the seared chicken, and spoon over the reserved sauce. Finish with extra Parmesan, a drizzle of cream, and fresh coriander.