Butter Chicken & Cheese Pasta is an ultimate fusion of Italian pasta with Indian style butter chicken. This pasta is creamy, luscious, and perfect for family dinners.
Butter Chicken has always been my favorite Mughlai curry of all the curries. And I love all kinds of pasta, be it with white sauce or red sauce. This is why I decided to create a fusion dish by combining my two favorites.
If you have watched the Video of Butter Chicken Pasta, you will notice that I have not added cashew nuts and cream to the chicken masala. The reason being, the richness from the white sauce and cheese is more than enough.
Meat Lasagne
How to cook Butter Chicken Cheese Pasta?
I have mentioned in the recipe card and video that this pasta takes only 1 hour. Now to prepare the entire dish in less than an hour, you have to sequence the steps accordingly.
While my chicken is marinating, I prepare the white sauce and set aside. You can start cooking the chicken with just 15 to 20 minutes of marinating.
By the time the chicken pieces get cooked, you can boil the pasta and keep it ready. When all three preparations are ready, all you need to do is; toss the pasta with the sauce just before serving.
By mixing the pasta with the sauce just before serving, it will not be dry and lumpy. The best way to reheat dry pasta is to add some hot water and cook for some time.
While you are preparing the white sauce, try not to do multitasking. You need to be very careful and give your full attention to this step. After frying the garlic, you need to roast the flour on a slow flame. The milk should be added gradually, little by little while continually stirring in order to avoid any lumps.
Ingredients of Butter Chicken Pasta
- Chicken – Boneless chicken is best for making any pasta dish. In case, if you have chicken with bones, marinate and cook the pieces as it is and later remove the meat from bones.
- Pasta – You can use any shape of your choice. Every pasta shape has a different cooking time. If you are using shapes like spaghetti and fettuccini, it will cook faster as compared to shapes like Penne and elbow or shell.
- Cheese – You can use cheddar cheese or any other non-stringy varieties. It is better to avoid mozzarella cheese.
Step by step recipe of Butter Chicken Pasta
Butter Chicken and Cheese Pasta Recipe Video
Butter Chicken & Cheese Pasta
Equipment
- Saucepan
Ingredients
- 500 grams boneless chicken
- ½ cup grated cheddar cheese
- ½ cup chopped coriander leaves
For Butter Chicken Masala
- 1 tablespoon yogurt
- 1 teaspoon ginger & garlic paste
- ¾ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- ¾ teaspoon salt
- 2 teaspoon lemon juice
- 1 tablespoon chopped garlic
- 1 tablespoon kasoori methi
- 2 tablespoon tomato puree
- 4 tablespoon butter
For White Sauce
- 3 tablespoon butter
- 1 tablespoon chopped garlic
- 2 tablespoon all-purpose flour
- 3 cup milk room temperature
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- ¼ teaspoon dry red chili flakes
For Pasta
- 5 liters water
- 2 tablespoon salt
- 300 grams of pasta
Instructions
Butter Chicken Masala
- In a bowl, marinate chicken pieces with 1 tablespoon yogurt, 1 teaspoon ginger & garlic paste, red chili powder, turmeric powder, cumin powder, garam masala powder, salt, and lemon juice. Mix well, and set aside for 30 minutes.
- Heat 4 tablespoon butter in a large non-stick saucepan. Add 1 tablespoon chopped garlic and fry on a slow flame for 1 minute. Once the garlic changes color slightly, add 1 tablespoon kasoori methi and fry for half a minute. Add marinated chicken pieces and cook until the chicken is fully done. This will take at least 15 to 20 minutes. Then add 2 tablespoon tomato puree and mix well. Cook for a couple of minutes and remove from heat.
For the white sauce
- Heat 3 tablespoon butter in a nonstick saucepan and add chopped garlic. Fry for 1 minute on low flame or until it changes color slightly. Then add 2 tablespoons of all-purpose flour (Maida) and roast on low flame for 2 minutes. Once you start getting toasted aroma, slowly add milk 1 cup at a time. Keep stirring with a whisk as you add milk until you get a thick and smooth sauce. Keep stirring to avoid any lumps. Season the sauce with salt, pepper, and red chili flakes. Now add cooked butter chicken masala to the white sauce and stir well. In case if the sauce becomes too thick and dry, you can always add hot water to get the flowy consistency. Cook on a slow flame for 2 minutes and then turn off the heat.
For the pasta
- Heat 5 liters or more water with salt. Once the water starts to boil, add 300 grams of pasta. Cook pasta according to the shape. Spaghetti, fettuccine, and tagliatelle cook faster than other shapes like penne or elbow.
- Add the cooked pasta to the butter chicken sauce and stir gently. Also, add grated cheddar cheese and chopped coriander.
- Cook for a couple of minutes on slow flame and then serve hot.
- Always add pasta to the sauce just before serving.
Video
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