Hi Guys, today we are making a very simple and easy butter chicken pasta You can serve this butter chicken as is, or with pasta So let’s get to ingredients First of all, I have 2 medium chopped onions 1/2 tsp of ginger paste and 1 tsp of garlic paste 3/4 cup of tomato puree or tomato sauce 2-3 tbsp of butter 1/2 kg boneless chicken cut in medium-sized cubes 1 cup of sour cream. I’m using sour cream to make this recipe low fat Then, I’ll add 1 tbsp of sugar 1/2 tsp cumin seeds and 1 tsp of fenugreek leaves Now let’s get to the spices we will be using I have 1 tsp of cumin powder, 1 tsp of coriander powder 1/2 tsp of paprika powder If you don’t have paprika powder, you can add red chilli powder instead. 1/2 tsp of turmeric powder 1/8 tsp of cinnamon powder 1/8 tsp of cardamom powder If you don’t have cinnamon powder and cardamom powder, you can add them as a whole and later on, you can take them out before we add chicken and lastly, I have garam masala Now let’s get to cooking. I have heated my pan on medium heat I have added 1 tbsp of oil and 4 tbsp of butter. The reason why I added oil is to prevent the butter from burning Now, the butter is melting. At this stage, I will add Ginger and Garlic so that their flavour infuses well in the butter After that, I added onions We don’t need to cook onions that much. We don’t need to make them brown. Just making them translucent is enough. They will be further cooked along with the chicken and pasta. At this stage, the onions have become translucent, so now I’m adding tomato puree in it My tomato puree is frozen, that’s why I added it in advance. Now mix it well. Basically, you have to cook onion and tomato puree with the spices If you don’t have tomato puree available, you can use normal tomatoes instead by peeling them off, removing the seeds and blending them. You can use 2 to 3 tomatoes. Now, I’ll add all the spices in it Now, we have to cook our “masala”. If you want to serve the butter chicken with naan, roti or rice, you can blend the spices after they are cooked. Here, you can see that the bubbles are appearing in our “masala” I have added chicken in it. You can blend it before this point(if you want to serve it with naan or rice) because the gravy of butter chicken is very smooth. Now we have to fully cook our chicken along with the spices until the point where the oil starts separating At this stage, the chicken is cooked Now, I’m adding cumin in it Now I will add sugar in it and mix it well together. You can see that because of the sugar, the gravy has turned so glossy At this point, I’ll adjust the level of salt. Do adjust it according to your taste. Now I’m adding sour cream You can also add 1 cup of regular cream instead of sour cream. Now we have to cook our gravy well until the point that the cream is very thick. Now, I’m adding fenugreek leaves after crushing them into small pieces of particles in my hand. So now I’ve added fenugreek. Now cook it well. Its colour will turn really dark. Here, you can see that the color is dark and the bubbles are starting to appear. of oil, butter and cream. Now, I’ll set aside about 1/3rd of chicken and some gravy I will put this separately on top of the dish while serving. It makes the dish look more presentable and good. But you can skip this step if you want. So now I’ve put the chicken aside. Here, I have pasta which I have already boiled to around 80% as I showed you in my chow mein video that you have to cook it to the point where you can feel some rawness when chewing. It is because it still has water, and it will be further cooked as well ahead. This way, the pasta absorbs the flavour of the whole dish. Here’s a way of knowing it if you move the spoon inside the pan, you don’t see the water at the base of the pan and it’s completely dry. At this stage, you can cover the pasta and put it aside for a while so that it is completely ready. So after covering for around 30 minutes, the pasta is completely ready. Now, take it out in the platter. Now, we’ll add the chicken that we had earlier set aside. And in the end, I’ll add some more sour cream, and I’ll add some more fenugreek leaves. It gives the dish a very pleasant fragrance and taste. So that was today’s recipe. I really hope that you liked it. You can serve it as is. It is also great for lunches. Do provide me with feedback in the comments after trying. Until next time. The home maker baker over and out.