Creamy Butter Chicken Pasta Recipe That Beats Takeout Every Time | Madhu Savara
As a Home Cook who blends generations of Indian culinary heritage with global techniques, I created this Creamy Butter Chicken Pasta to honour both worlds. Drawing inspiration from my Butter Chicken Burrito and the creamy allure of Marry Me Chicken on madhusavara.com, this fusion elevates the iconic makhani gravy into a pasta sauce that coats every bite with restaurant-level indulgence. It’s high-protein, soul-satisfying, and visually stunning—perfect for viral reels and weeknight wins.
Servings 4 People
Calories 620kcal
Equipment
- Large heavy-bottomed sauté pan or Dutch oven
- Large stockpot for boiling pasta
- Sharp chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Tongs for chicken
Ingredients
- 400 g boneless chicken thighs or breasts, cut into 2.5cm cubes
- 300 g dried penne or rigatoni pasta gluten-free option available
- 4 tbsp unsalted butter divided
- 2 tbsp neutral oil for marination and searing
- 1 large onion finely diced
- 1 tbsp ginger-garlic paste freshly pounded
- 400 g tomato passata or canned crushed tomatoes
- 2 tsp Kashmiri red chilli powder adjust for heat
- 1 tsp turmeric powder
- 2 tsp garam masala freshly roasted preferred
- 1 tsp ground cumin
- 1 tsp dried fenugreek leaves kasuri methi, crushed
- 200 ml heavy cream or coconut cream for a lighter version
- 100 ml whole milk
- 1 tsp sugar to balance acidity
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
- 50 g freshly grated Parmesan or mozzarella optional, for extra cheese pull. For the marinade:
- 150 g thick Greek yoghurt
- 1 tsp each: ginger-garlic paste garam masala, Kashmiri chilli powder, salt
Instructions
- Marinate the chicken (10 minutes): In a bowl, combine the chicken cubes with yoghurt, ginger-garlic paste, garam masala, chilli powder, and salt. Cover and refrigerate while prepping other elements.
- Cook the pasta (parallel task): Bring a large pot of generously salted water to a rolling boil. Cook pasta until 1 minute shy of al dente (per package instructions). Reserve 150ml of pasta water, then drain.
- Sear the chicken (6–8 minutes): Heat 1 tbsp oil and 1 tbsp butter in your sauté pan over medium-high heat. Remove chicken from marinade (shake off excess) and sear in batches until golden and 75% cooked through. Transfer to a plate.
- Build the makhani base (8 minutes): In the same pan, melt the remaining butter. Add diced onion and sauté until translucent and lightly golden. Stir in ginger-garlic paste and cook until fragrant (30 seconds). Add tomato passata, turmeric, chilli powder, cumin, and ½ tsp salt. Simmer for 5–6 minutes, until the oil separates and the sauce thickens.
- Emulsify the sauce (5 minutes): Sprinkle in garam masala and crushed kasuri methi. Pour in heavy cream and milk, stirring vigorously to create a silky emulsion. Add sugar. Return the seared chicken to the pan and simmer gently for 4 minutes, until the internal temperature reaches 75 °C.
- Marry pasta and sauce (3 minutes): Add drained pasta directly to the pan along with 100ml of reserved pasta water. Toss vigorously over medium heat for 1–2 minutes until sauce clings to every piece (the starch from pasta water creates a luxurious coating). Fold in grated cheese if using for extra creaminess.
- Final flourish: Taste and adjust seasoning. Garnish generously with fresh coriander. Serve immediately in warmed bowls with a swirl of cream and extra chilli flakes for those who crave heat.
Notes
Tips and Variations
- High-Protein Version: Double the chicken or add grilled paneer cubes.
- Vegetarian Delight: Replace chicken with 400g paneer or firm tofu, marinated the same way.
- Spicy UK Twist: Add 1 tsp smoked paprika and extra fresh green chillies for London heat lovers.
- Lighter USA Version: Swap heavy cream with half-and-half or Greek yoghurt for a 450 kcal version.
- Seafood Fusion: Use prawns instead of chicken for a coastal Indian-Italian vibe