Indian Butter Chicken with Garlic Naan Penne
Aromatic Butter Chicken Fusion Pasta with Garlic Naan Spices
Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
8 oz penne pasta
3 tablespoons butter, divided
2 tablespoons vegetable oil
1 large onion, finely diced
4 cloves garlic, minced, divided
1 tablespoon ginger, freshly grated
2 tablespoons garam masala
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
1 can (14 oz) tomato sauce
1 cup heavy cream
2 tablespoons tomato paste
1/4 cup plain yogurt
1 tablespoon honey
1/2 cup chopped fresh cilantro, divided
2 teaspoons dried garlic flakes (for naan flavor)
1 tablespoon dried minced onion
2 teaspoons nigella seeds (kalonji)
Salt and pepper to taste
Fresh cilantro leaves for garnish
Lemon wedges for serving
Directions:
Cook penne pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
In a large bowl, combine chicken with 1 tablespoon garam masala, 1/2 tablespoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and let marinate for at least 15 minutes.
Heat 1 tablespoon butter and vegetable oil in a large, deep skillet over medium-high heat. Add marinated chicken pieces in batches and cook until golden brown on all sides, about 3-4 minutes. Remove chicken and set aside.
In the same skillet, add 1 tablespoon butter. Add onions and sauté until soft and translucent, about 3-4 minutes.
Add 3 cloves minced garlic and ginger, cooking for another minute until fragrant.
Add the remaining garam masala, curry powder, cumin, coriander, paprika, turmeric, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
Pour in tomato sauce and tomato paste, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Reduce heat to low. Stir in heavy cream and simmer for 5 minutes.
Return the cooked chicken to the skillet, including any accumulated juices. Simmer for 8-10 minutes until chicken is fully cooked and tender.
While the chicken is simmering, in a small bowl mix the dried garlic flakes, dried minced onion, and nigella seeds.
In a separate small skillet, melt the remaining 1 tablespoon butter over medium heat. Add the remaining minced garlic clove and the garlic-onion-nigella seed mixture. Cook for 1-2 minutes until fragrant but not browned. Set aside.
When the chicken is done, stir in the yogurt and honey until well incorporated.
Add the cooked penne to the butter chicken sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Stir in half the cilantro and the garlic naan spice mixture.
Serve hot, garnished with remaining fresh cilantro and lemon wedges on the side.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes
Kcal: 685 kcal | Servings: 4 servings