Description
Discover the ultimate Cowboy Butter Chicken Pasta recipe a mouthwatering blend of Indian spices and Western comfort food that’ll wow your family.
Ingredients
Scale
-
For the Chicken
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1/4 cup (60ml) plain yogurt
- 2 tbsp (30ml) lemon juice
- 3 cloves garlic, minced
- 2 tsp (10g) garam masala
- 1 tsp (5g) ground turmeric
- 1 tsp (5g) ground cumin
- Salt and pepper to taste
-
For the Butter Sauce
- 1/2 cup (115g) unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp (30g) tomato paste
- 1 can (14.5 oz/400g) crushed tomatoes
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) chicken stock
- 2 tsp (10g) dried chili flakes
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For the Pasta
- 1 lb (450g) penne pasta
- 2 tbsp (30ml) olive oil
- Salt for pasta water
- Fresh cilantro for garnish
- 1/2 cup (50g) grated Parmesan cheese
Instructions
- Marinate the Chicken:
- Mix yogurt, lemon juice, minced garlic, garam masala, turmeric, cumin, salt, and pepper
- Coat chicken thoroughly
- Refrigerate for 2-4 hours
- Prepare the Sauce:
- Melt butter in large skillet over medium heat
- Add chopped onions, cook until golden brown
- Add minced garlic, cook for 1-2 minutes
- Stir in tomato paste, cook for additional minute
- Cook the Chicken:
- Remove chicken from marinade, pat dry
- Sear in hot skillet until golden brown
- Cook until internal temperature reaches 165°F (74°C)
- Remove and set aside
- Complete the Sauce:
- Add crushed tomatoes to skillet
- Pour in chicken stock and cream
- Simmer for 10-15 minutes
- Add chili flakes, adjust seasoning
- Cook the Pasta:
- Bring large pot of salted water to boil
- Cook penne until al dente, about 10-12 minutes
- Reserve 1 cup pasta water before draining
- Combine and Serve:
- Slice cooked chicken
- Add pasta to sauce
- Gently mix in chicken
- Use reserved pasta water to adjust consistency
- Garnish with fresh cilantro and Parmesan