Butter Chicken Pasta by Rahul Jprakash

Ingredients

• 500g (1.1 lb) chicken breast, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp chili powder
• 300g (10.5 oz) penne or rigatoni pasta
• 2 tbsp butter
• 1 medium onion, finely diced
• 400g (14 oz) tomato puree
• 1/2 cup heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi)

Instructions

1. Combine chicken, yogurt, ginger-garlic paste, garam masala, and chili powder in a bowl; marinate for 15 minutes.
2. Cook pasta in salted boiling water according to package directions until al dente, about 8-10 minutes.
3. Heat butter in a large skillet over medium heat and sear chicken until browned and cooked through, about 6-8 minutes.
4. Add diced onion to the skillet and sauté until translucent, about 5 minutes.
5. Pour in tomato puree and simmer on low heat for 10 minutes until the sauce thickens.
6. Stir in heavy cream and fenugreek leaves, then fold in the cooked pasta until well coated, heating for 2 minutes.