Butter Chicken Pasta
This is one of my favourite recipes and it's a crowd pleaser in my house. Combine the delicious rich tomato butter chicken with pasta and you've got your taste buds dancing with joy.
For marinade
1 chicken breast 250g
2 tablespoon oil
1 tablespoon yoghurt
1 tablespoon garlic ginger paste
1 teaspoon salt
1 teaspoon Kashmiri chilli powder
1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon dry fenugreek leaves (kasuri methi)
Pasta
300g Tagliatelle
1 teaspoon salt
Cook chicken
1 tablespoon of oil
1 knob butter
Sauce
1 tablespoon oil
Two knobs of butter at start
3 garlic cloves minced
One small onion chopped
1 and half teaspoon salt
1 teaspoon Kashmiri chilli powder
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon sugar
2 tablespoon tomato purée
2 cup pasta water(1 cup first to cook spices)
1 teaspoon dry fenugreek leaves (kasuri methi)
3/4 cup of double cream
Finish with 3-4 knobs of butter
Instructions
Marinade chicken first and mix well. Leave to marinate for at least 2 hours, overnight is best.
Then fry the chicken using 1 tablespoon oil and 1 knob butter. Cook the chicken fully.
For the curry, add oil and butter. When hot add the onion, saute for about a minute and then add the garlic. After one minute add 1 and a half teaspoon salt to soften the onions. Put on low heat and cook until onions have softened, mash them.
Then it's time to add your spices and sugar. Make sure your spices don't burn. Fry the spices for about 30 seconds and then add the tomato puree.
Mix the tomato puree with the spices well. Add one cup pasta water to cook the spices and make a sauce. Once the sauces comes to a simmer, add the chicken. Scrape the juice with chicken.
Mix that in then add another cup of pasta water after about a minute.
Bring the sauce to a simmer, then add the dry fenugreek leaves, crush them in your hand before adding.
Add 3/4 cup double cream. Blend that in then add some butter, followed by the pasta.
Mix that in,garnish with double cream, fenugreek, coriander and butter.
Serve and enjoy.
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