Butter chicken pasta
A delicious fusion pasta recipe that combines the creamy goodness of the Indian butter chicken with Italian pasta
Equipment
- Shallow cooking pot with lid
Ingredients
- 2 cups butter chicken you can find the link to my butter chicken recipe below
- 4 cups penne pasta
- 1 cup cherry tomatoes halved
- 1 tbsp kasuri methi crushed
- 1 tbsp black pepper crushed
- 1 tsp salt
- 1 tbsp olive oil
- grated parmesan cheese to taste
Instructions
- Cook the pasta in boiling, salted water, until just done. Drain and keep aside. Reserve the pasta water too
- Heat the olive oil in the pot, and add the halved tomatoes. Sprinkle some salt and pepper and roast until slightly charred. Remove and set aside
- Re-heat the cooking pot and add the cooked butter chicken, over medium heat. When it comes to a slight simmer, add the cooked pasta and mix well
- If you feel, it is dry, add a few splashes of the reserved pasta water. Check and adjust for salt, if required. Mix well and turn the flame off
- Top your delicious butter chicken pasta with the roasted cherry tomatoes, garnish with crushed kasuri methi and parmesan shavings. Serve hot and enjoy!
Notes
- You can try my recipe for the butter chicken, to use it in this recipe
- You could also add some more cream in step 5, if you wish
- Any pasta, for example, spaghetti, bow pasta, fusilli etc can be used instead of penne
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon