Zesty flavors meet comforting carbs in this incredible fusion dish that will have your taste buds doing a happy dance! Zero excuses needed to indulge in this creamy, aromatic pasta that combines the best of Indian butter chicken with Italian pasta perfection. You’re about to discover why this recipe has become my go-to for weeknight dinners and impressive dinner parties alike.
Why This Recipe Works
- The marinade creates incredibly tender chicken that absorbs all the aromatic spices, ensuring every bite is packed with flavor rather than just having sauce coating the surface
- Using both tomato paste and crushed tomatoes provides depth of flavor and the perfect creamy texture without making the sauce too thin or too thick for coating pasta
- The combination of garam masala, cumin, and coriander creates an authentic Indian flavor profile while the heavy cream and butter add that signature rich, luxurious texture that makes butter chicken so irresistible
- Cooking the pasta al dente ensures it holds up beautifully when mixed with the sauce, preventing it from becoming mushy while still absorbing all the delicious flavors
- The finishing touch of fresh cilantro and a squeeze of lime juice brightens up the rich dish, cutting through the creaminess and adding a fresh, vibrant note that elevates the entire experience
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound penne pasta
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 tablespoon tomato paste
- 1 can (15 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Equipment Needed
- Large mixing bowl
- Plastic wrap or airtight container
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Colander for draining pasta
- Tongs for handling chicken
Instructions
Marinate the Chicken
In a large mixing bowl, combine the cubed chicken thighs with Greek yogurt, lemon juice, half of the minced garlic, grated ginger, 1 teaspoon of garam masala, ground cumin, paprika, 1/2 teaspoon salt, black pepper, and cayenne pepper if using. Use your hands or a spoon to thoroughly mix everything together, ensuring each piece of chicken is completely coated in the marinade. The acidity from the yogurt and lemon juice will help tenderize the chicken while the spices infuse deep flavor. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours, though overnight marinating will yield even more flavorful and tender results. This step is crucial for authentic butter chicken texture and taste.
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil over high heat. Add the penne pasta and stir immediately to prevent sticking. Cook according to package directions until al dente, which typically takes about 9-11 minutes. You’ll know it’s ready when the pasta is tender but still has a slight firmness when bitten. Reserve 1 cup of pasta water before draining, as the starchy water will help create a silky sauce that clings perfectly to the pasta. Drain the pasta in a colander but do not rinse, as the surface starch helps the sauce adhere. Tip: Always taste a piece of pasta about 2 minutes before the recommended cooking time to ensure perfect al dente texture.
Prepare the Butter Chicken Sauce
Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook, stirring frequently, until the onions become soft and translucent, about 5-7 minutes. They should release their natural sweetness without taking on color. Add the remaining minced garlic and cook for another 60 seconds until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor. This step, known as “blooming” the tomato paste, intensifies its sweetness and removes any raw taste.
Cook the Marinated Chicken
Increase the heat to medium-high and add the marinated chicken to the skillet, spreading it in a single layer. Cook without moving for 3-4 minutes to develop a golden-brown crust on one side, then flip and cook for another 3-4 minutes. The chicken should be mostly cooked through but not fully done at this stage, as it will continue cooking in the sauce. The yogurt marinade may create some sticking, but that’s normal—those browned bits will add incredible flavor to your sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pan as you proceed to the next step.
Combine and Simmer
Reduce the heat to medium and pour in the crushed tomatoes, heavy cream, remaining garam masala, ground coriander, sugar, and remaining 1/2 teaspoon salt. Stir everything together thoroughly, making sure to incorporate all the browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes. The sauce should bubble gently rather than boil vigorously. During this time, the flavors will meld together beautifully and the chicken will become fork-tender. The sauce will thicken slightly and turn a rich orange-red color.
Final Assembly and Serving
Add the drained pasta to the butter chicken sauce along with 1/4 cup of the reserved pasta water. Gently toss everything together until the pasta is evenly coated in the luxurious sauce. If the sauce seems too thick, add more pasta water a tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning with additional salt or spices if needed. Remove from heat and stir in half of the chopped fresh cilantro. Serve immediately in warm bowls, garnished with the remaining cilantro and lime wedges on the side for squeezing over individual portions.
Tips and Tricks
For the most authentic flavor, consider toasting whole spices and grinding them yourself instead of using pre-ground varieties. Toast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 2 dried red chilies, 1 cinnamon stick (broken into pieces), 4 green cardamom pods, and 1 teaspoon black peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool completely, then grind to a fine powder in a spice grinder or mortar and pestle. Use this fresh garam masala in place of store-bought for dramatically better flavor.
If you’re short on time, you can reduce the marinating time to 30 minutes, but the results won’t be as tender or flavorful. For a quick flavor boost, add 1/2 teaspoon of kasuri methi (dried fenugreek leaves) to the sauce during the final simmering stage—this authentic ingredient adds a distinctive aroma that professional Indian restaurants use. Kasuri methi should be crushed between your palms before adding to release its volatile oils.
For an extra luxurious texture, consider blending the sauce before adding the chicken back in. After simmering, remove the chicken pieces with a slotted spoon, then use an immersion blender to puree the sauce until completely smooth. This creates a restaurant-quality velvety texture that coats every strand of pasta perfectly. Return the chicken to the blended sauce and proceed with the recipe.
If you prefer a smoother sauce without chunks of tomato, you can use passata or tomato puree instead of crushed tomatoes. For a richer flavor, substitute 1/4 cup of the heavy cream with cashew cream—soak 1/4 cup raw cashews in hot water for 30 minutes, then blend with 1/4 cup fresh water until completely smooth. This traditional Indian technique adds body and a subtle nutty sweetness.
Leftovers reheat beautifully, but the pasta will continue to absorb liquid. When reheating, add a splash of cream or milk to restore the saucy consistency. This dish also freezes well for up to 3 months—freeze without the pasta for best results, then cook fresh pasta when ready to serve. The flavors actually improve after sitting overnight, making this an excellent make-ahead option for busy weeknights or meal prep.
Recipe Variations
- For a vegetarian version, replace the chicken with 2 cups of chickpeas (drained and rinsed) or paneer cubes. If using paneer, lightly pan-fry the cubes until golden brown before adding to the sauce. You can also use cauliflower florets—toss them with the marinade spices (skip the yogurt) and roast at 400°F for 20-25 minutes until tender and slightly charred before adding to the sauce. The roasting process brings out natural sweetness that complements the spices beautifully.
- Try different pasta shapes based on what you have available or prefer. Fusilli, rigatoni, or farfalle work exceptionally well as their ridges and shapes trap the creamy sauce effectively. For a lighter option, use whole wheat pasta or chickpea pasta—just adjust cooking times according to package directions. If you’re feeling adventurous, serve the butter chicken sauce over gnocchi for an ultra-indulgent twist that’s sure to impress dinner guests.
- Adjust the heat level to suit your preference. For mild version, omit the cayenne completely and use sweet paprika instead of regular. For medium heat, add an extra 1/4 teaspoon cayenne or include 1-2 chopped serrano peppers when cooking the onions. For spicy lovers, add 1/2 teaspoon extra cayenne and include the seeds from the serrano peppers. You can also garnish with extra red chili flakes at the table for customizable heat.
- Experiment with different protein options beyond chicken thighs. Chicken breasts work well but may require reduced cooking time to prevent drying out. Shrimp makes an excellent substitution—marinate for only 30 minutes and add during the last 5 minutes of simmering. For red meat lovers, try lamb chunks marinated overnight, though you’ll need to increase simmering time to 45-60 minutes until the lamb becomes tender.
- Create a dairy-free version by substituting coconut cream for heavy cream and using dairy-free yogurt in the marinade. For the butter, use vegan butter or coconut oil. The coconut flavor actually complements the spices quite nicely, creating a different but equally delicious variation. Add 1/4 cup unsweetened shredded coconut to the sauce for extra texture and flavor dimension.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be substituted for thighs, but they require slightly different handling to prevent drying out. Reduce the marinating time to 1 hour maximum since the acid in yogurt can make breast meat mushy if left too long. Cook time will also be shorter—sear for 2-3 minutes per side instead of 3-4. Chicken breasts are done when they reach an internal temperature of 165°F, so use a meat thermometer to avoid overcooking. I personally prefer thighs for their higher fat content which keeps them moist and flavorful even if slightly overcooked, but breasts work well if that’s what you have available.
How can I make this recipe healthier?
There are several ways to lighten up this dish without sacrificing flavor. Use half heavy cream and half whole milk instead of all cream, or substitute with evaporated milk for similar richness with less fat. Replace half the butter with olive oil and use Greek yogurt instead of cream for the final sauce consistency (add it at the very end off heat to prevent curdling). Increase vegetables by adding diced bell peppers or spinach with the onions. For pasta, choose whole grain or legume-based options for extra fiber and protein. These modifications can reduce calories by up to 30% while maintaining great taste.
What can I serve with butter chicken pasta?
This dish is substantial enough to stand alone, but it pairs beautifully with simple sides that complement the rich flavors. A crisp green salad with lemon vinaigrette provides refreshing contrast to the creamy pasta. Garlic naan or warm crusty bread is perfect for scooping up every last bit of sauce. For vegetable sides, try roasted broccoli with lemon zest or cucumber raita (yogurt salad) to cool the palate. If serving for company, start with samosas or pakoras as appetizers and finish with mango lassi or chai tea for a complete Indian-inspired meal experience.
Can I make this ahead of time?
Yes, this recipe actually improves when made ahead! Prepare the butter chicken sauce completely (through the simmering step) and store refrigerated for up to 3 days or frozen for 3 months. When ready to serve, reheat the sauce gently on the stove while cooking fresh pasta. The flavors have time to meld and develop deeper complexity when allowed to rest. If freezing, omit the cream until reheating—add it when warming the sauce to prevent separation. The marinated chicken can also be prepared 2 days in advance, making this an excellent option for meal prep or entertaining.
My sauce curdled—how can I fix it?
Curdling usually occurs if the heat is too high when adding dairy or if there’s too much acid in the sauce. To prevent curdling, always add cream to a simmering rather than boiling sauce, and consider tempering it by whisking a few tablespoons of hot sauce into the cream first. If curdling has already happened, remove from heat immediately and blend with an immersion blender—this often miraculously fixes the texture. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, whisk into the sauce, and simmer for 2 minutes while stirring constantly. The starch will help stabilize the emulsion and smooth out the texture.
Summary
This butter chicken pasta combines tender marinated chicken in luxurious spiced tomato cream sauce with perfectly cooked pasta for the ultimate fusion comfort food. With make-ahead options and customizable heat levels, it’s sure to become a family favorite that delivers restaurant-quality results right in your kitchen.
