Butter chicken meets penne in this creamy, cheesy pasta, inspired by the Butter Chicken Lava Pasta at P2P Snacks in Abbotsford. It's a great weeknight dinner and a gentle way to introduce Indian flavours.
Serves: 3 to 4 | Prep: 15 min | Cook: 30 min
Ingredients
- 300 g penne
- 400 g boneless chicken, cubed
- 1 tbsp ginger-garlic paste
- 1 tsp each garam masala, chili powder and kasuri methi
- 2 tbsp butter, 1 onion (finely chopped)
- 1 cup tomato puree
- 1/2 cup cream
- 1 cup mixed vegetables (peppers, onion, corn)
- 1 cup grated mozzarella
- Salt and dried herbs
Method
- Cook the penne until just al dente. Save 1/2 cup pasta water.
- Make the sauce: Melt butter, cook the onion until soft, then add ginger-garlic paste and spices. Stir in tomato puree and simmer 8 minutes.
- Cook the chicken in the sauce for 8 to 10 minutes until done (74°C / 165°F).
- Add cream and vegetables. Simmer 3 minutes.
- Toss in the penne with a splash of pasta water until glossy.
- Finish with mozzarella and herbs, then rest 1 minute to melt.
Tips
- Crush the kasuri methi between your palms to wake up the flavour.
- Use paneer for a vegetarian version.
- Add a pinch of sugar if the tomato is sharp.
Skip the cooking
Order the Butter Chicken Lava Pasta at P2P Snacks in Highstreet Mall, Abbotsford. Order online.