Skip to main content

Butter chicken pasta

 Butter chicken pasta is a dish combining element of Indian aromatic butter chicken with Italian pasta. it gives unique flavor. 

Ingredients

Chicken - 200 gm
Pasta - 3/4 cup.
Onion - 2 medium sized
Tomato - 2 Medium sized.
Ginger garlic paste - 1 teaspoon.
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder -1/4 teaspoon
Yogurt - 2 tablespoon.
Kasthuri meth
Butter - 2 tablespoon
Cashew - 1/4 cup.
Fresh cream - 1/4 cup.
Salt 


Method

Marinate the chicken with 1/2 teaspoon of chilli powder, ginger garlic paste, coriander powder, salt as per taste. Let it marinate for minimum 1 hour.

Roast the chicken in butter. set aside.


Cook the pasta for 15 minutes drain and set aside.
In a pan, melt butter and sauté finely chopped onion until golden brown.
Add Ginger garlic paste, cook for a minute until fragrant.


Add all masala, red chilli powder, coriander powder, garam masala saute it for 2 to 3 minutes in simmer flame.
Add tomato and cashew puree. let it cook for 15 minutes. until oil oozes.  Add 1 teaspoon of kastoori methi. 




Combine the chicken, pasta, and fresh cream cook it for 5 minutes.








Garnish with fresh coriander leaves and pepper powder.









Butter chicken pasta 

Chicken - 200 gm

Onion - 2 medium sized

Tomato - 2 Medium sized.

Ginger garlic paste - 1 teaspoon.

Chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala - 1/2 teaspoon

Turmeric powder -1/4 teaspoon

Yogurt - 2 tablespoons.

Kasthuri meth

Butter - 2 tablespoon

Cashew - 1/4 cup.

Fresh cream - 1/4 cup.

Salt 


Method 


  • Marinate the chicken with 1/2 teaspoon of chili powder, ginger garlic paste, coriander powder, salt as per taste. Let it marinate for a minimum of 1 hour.

  • Roast the chicken in butter. set aside.
  • Cook the pasta for 15 minutes, drain and set aside.
  • In a pan, melt butter and sauté finely chopped onion until golden brown.
  • Add Ginger garlic paste, cook for a minute until fragrant.
  • Add all masala, red chili powder, coriander powder, garam masala saute it for 2 to 3 minutes in a simmer flame.
  • Add tomato and cashew puree. Let it cook for 15 minutes. until completely cooks and oil comes out Add 1 teaspoon of kasoori methi.
  • Combine the chicken, pasta, and fresh cream and cook it for 5 minutes.
  • Garnish with fresh coriander leaves.
















Labels:

Comments

Post a Comment

Popular posts from this blog

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
2 comments
Read more

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 comments
Read more

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along...
1 comment
Read more