Full Written Recipe of Butter chicken Pasta

Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people

For chicken
Ingredients:

· Oil 2 tbsp

· Kashmiri laal mirch powder 1 tbsp

· Dhaniya powder (coriander) 1 tbsp

· Jeera powder (cumin) 1 tsp

· Aamchur powder (dry mango powder) 1 tsp

· Kala namak (black salt) ½ tsp

· Garam masala 1 tsp

· Kasuri methi (dry fenugreek leaves) 1 tsp

· Ginger garlic paste 1 tbsp

· Thick curd 3 tbsp

· Boneless Chicken 250 gm (sliced)

· Salt and pepper powder as per taste

· Ghee 1 tsp + oil 1tsp (for cooking)

Method:

· In a mixing bowl, add oil and red chilli and whisk well to bleed its natural colour, further add the remaining powdered spices, curd, salt and pepper to taste and ginger garlic paste, mix well and add the sliced chicken, mix and marinate well for at least 30 minutes.

· Once marinated, set a pan on medium high heat, add ghee & oil, and cook the chicken for 3-4 minutes from one side, flip and cook on other side until its cooked, make sure the pan is hot enough while you’re cooking the chicken.

· Once cooked remove the chicken from the pan and further cut into thin strips, keep aside for later use.



For makhani sauce

Ingredients:

· Oil 1 tbsp

· Whole spices:

1. Jeera 1 tsp

2. Hari elaichi (Green cardamom) 3 nos.

3. Tej patta (bay leaf) 1 no.

· Onions 1 medium size (sliced)

· Sabut Kashmiri lal mirch 4-5 nos.

· Ginger 1 inch

· Garlic 8-10 cloves

· Tomatoes 700-750 gm (roughly diced)

Powdered spices:

1. Red chilli powder 1 tsp

2. Turmeric powder 1/4th tsp

3. Garam masala 1 tsp

4. Kasuri methi 1 tsp

· Sugar 1 tsp

· Cashew nuts 8-10 nos.

· Salt to taste

· Butter 2 tbsp

· Water 500 ml

Methods:

Set a wok on medium high heat, add oil, whole spices, sliced onions, Kashmiri mirch, ginger, garlic, tomatoes, powdered spices, sugar, cashew nuts, salt to taste and butter, mix well and cook on medium high flame for 10 minutes.

Add water and mix well, cover and cook on medium flame for 15 minutes.

Switch off the flame and cool down the mixture to room temperature for grinding.

Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside, if you're not obsessed with the silky-smooth texture of the gravy, you can choose to skip the step of straining, but make sure you grind the mixture really smooth and fine. Keep aside to be used later.

For butter chicken pasta

Ingredients:

Oil 1 tbsp + butter 2 tbsp
Garlic 1 tbsp (chopped)
Ginger 1 inch (julienned)
Green chillies 1-2 nos. (chopped)
Kashmiri red chilli powder 2 tsp
Makhani sauce
Fresh cream 1/3rd cup
Garam masala a pinch
Kasuri methi a pinch
Grilled chicken
Boiled spaghetti
Fresh coriander as required
Lemon juice

Method:

As the components are ready, let’s make the butter chicken pasta, start by setting a pan on medium heat, add oil & butter, further add garlic, ginger and green chillies, cook for 1-2 minutes on medium flame.

Low down the heat and add the red chilli powder, add a splash of water to avoid the burning of the powdered chilli. Cook briefly for 20-30 seconds and add the makhani gravy, add hot water to adjust the consistency of the gravy and further bring to a simmer, cook for 5-6 minutes.

Now, add fresh cream, a pinch of garam masala and kasuri methi, stir well and the boiled spaghetti, grilled chicken and a handful of fresh coriander, mix gently and cook for 1-2 minutes.

Taste the sauce and adjust the seasoning accordingly, add lemon juice and finish with some freshly chopped coriander leaves, serve hot with freshly toasted garlic bread.

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