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–+ servings
Butter chicken pasta in a large skillet.

Easy Butter Chicken Pasta Recipe

Craving creamy butter chicken without all the calories? This creamy, delicious butter chicken pasta is about to become your new weeknight obsession. This easy recipe gives you the rich, Indian-inspired flavors of classic butter chicken and pasta. It is the best way to combine Italian pasta with Indian food in a lighter, family-friendly package.
Author: Sheeba
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course dinner, LUNCH, Main Course, Party food
Cuisine Indian
Servings 4
Calories 581.8 kcal

Equipment

Ingredients
  

  • 225 grams pasta (8 oz)

To marinate chicken

  • 500 grams chicken thighs (17.6 oz) skinless, boneless
  • 1 teaspoon chili powder (or cayenne pepper)
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 3 tablespoon plain yogurt
  • 1 tablespoon lemon juice

To make butter chicken sauce

  • 4 teaspoons olive oil (divided)
  • 2 teaspoons unsalted butter (divided)
  • 1 large onion
  • 4 cloves garlic
  • 1 inch piece of ginger
  • ¼ cup cashews
  • 2 medium tomatoes
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 teaspoon Kashmiri chili powder (or paprika)
  • 1 teaspoon coriander powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 3 tablespoons chopped cilantro

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Marinate chicken

  • Chop 500 grams chicken thighs into bite-sized chunks.
  • Marinate the chicken with 1 teaspoon chili powder, ½ teaspoon black pepper, ½ teaspoon sea salt, 3 tablespoon plain yogurt and 1 tablespoon lemon juice.
  • Poke holes into the chunks of chicken with a fork. Let the chicken marinate for at least 30 minutes.

Cook pasta

  • Boil water with 1 tablespoon salt in a large pot.
  • Add 225 grams pasta and cook until al dente. (The texture of the pasta should be tender but firm and chewy.)
  • Drain the pasta. Remember to reserve a cup of pasta water.
  • Toss the cooked pasta with a little olive oil and keep covered until the sauce is ready.

Make butter chicken sauce

  • Heat 1 teaspoon butter and 2 teaspoons olive oil in a large skillet.
  • Add marinated chicken and sauté on medium heat for 5 to 7 minutes until the chicken turns opaque.
  • (NOTE: Since the chicken is marinated in yogurt, it will not brown.)
  • Transfer the chicken with the juices to a bowl. Keep aside.
  • Heat 1 teaspoon butter and 2 teaspoons olive oil in the same pan.
  • Dice 1 large onion. Sauté on medium heat until they turn translucent.
  • Roughly chop 4 cloves garlic and 1 inch piece of ginger. Add to the onions and sauté for a couple of minutes.
  • Add ¼ cup cashewsand stir for a minute.
  • Finely chop 2 medium tomatoes and add with 1 teaspoon salt. Sauté on medium-high heat until the tomatoes turn mushy.
  • Add 1 tablespoon tomato paste and spices: 1 teaspoon Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder and ½ teaspoon garam masala.
  • Sauté until all the spices get combined and you get a glossy onion tomato mixture. Remove from heat and let it cool.
  • Add ½ a cup of pasta water to the mixture. Blend in a high speed blender or food processor until you get a smooth sauce.
  • Transfer the creamy sauce back to the skillet. Add the partially cooked chicken along with the juices.
  • Cover and bring it to a boil on medium heat. Adjust the consistency of the sauce by adding more pasta water as necessary.
  • Simmer for 5 to 8 minutes until the chicken is cooked through. Remove from heat.

Add pasta

  • Add cooked pasta and toss with with the butter chicken sauce.
  • Garnish with a sprinkle of 3 tablespoons chopped cilantro.

Video

Notes

  1. Pasta: I've used penne here. You can choose any short pasta, which go well with the heavy butter chicken sauce. If you're going for long ones, choose thicker pasta like fettuccine.
  2. Chili powder: I've used the regular Indian chili powder for the heat and Kashmiri chili powder for the color and flavor. You can substitute them with cayenne pepper and paprika respectively.
  3. Storing leftovers: Butter chicken pasta keeps in the fridge for 2 to 3 days, if stored properly in a dry airtight container.
  4. Reheating: Pasta tends to absorb moisture and get thicker over time. Reserve some pasta water and add before reheating and serving.
  5. Making ahead: Store the butter chicken sauce and cooked pasta separately. They can be stored for 4 days in the fridge and a month in the freezer.
  6. More tips and tricks: In the post above.
Nutrition Facts
Easy Butter Chicken Pasta Recipe
Amount per Serving
Calories
581.8
% Daily Value*
Fat
 
32.2
g
50
%
Saturated Fat
 
8.6
g
54
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
14.4
g
Cholesterol
 
129.8
mg
43
%
Sodium
 
1034.3
mg
45
%
Potassium
 
761.5
mg
22
%
Carbohydrates
 
54.9
g
18
%
Fiber
 
4.4
g
18
%
Sugar
 
6.6
g
7
%
Protein
 
31.3
g
63
%
Vitamin A
 
1070.7
IU
21
%
Vitamin C
 
14.9
mg
18
%
Calcium
 
77
mg
8
%
Iron
 
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.