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['Close-up view of a creamy Butter Chicken Pasta Bake with visible chunks of chicken and pasta.', 'Side view of a golden, bubbling Butter Chicken Pasta Bake in a baking dish, showcasing its rich sauce.', 'Juicy Butter Chicken Pasta Bake filled with pasta and chicken, garnished with herbs and melted cheese.', 'Detailed shot of a Butter Chicken Pasta Bake, featuring a layer of golden pasta and a creamy, spiced sauce.']
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Butter Chicken Pasta Bake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650
A flavorful fusion dish combining the rich spices of butter chicken with comforting pasta, baked to perfection.

Ingredients

Spices and Seasonings

  • 5 TBLS Plain Greek Style Yogurt (or plain yogurt)
  • 1 TBLS freshly squeezed Lemon Juice
  • 1 TSP Kosher Salt
  • 1 TSP Garam Masala
  • 1 TSP ground Cumin
  • 1 TSP Coriander powder
  • 1 TSP Turmeric powder
  • ½-1 TSP ground Cayenne (or Kashmiri red chili powder), to taste
  • 2 TBLS Ginger Garlic Paste

Main Protein

  • 2 Chicken Breasts or Thighs (about 400 grams / 0.88 pounds), boneless, skinless (cut into bite-sized pieces)

Cooking Fats

  • 1 TBLS Unsalted Butter
  • 1 TBLS Olive Oil

Pasta and Vegetables

  • 9 ounces uncooked Pasta
  • 1 medium Red Onion (small chopped)
  • 10 cloves Garlic cloves (minced)
  • 1.5 inch knob of Ginger (about 2 TBLS minced)
  • 2 medium Tomatoes (skinned, small chopped)
  • 5-10 Red Chilies Red Chilies (chopped, to taste)
  • 1-2 Green Chilies Green Chilies (chopped, to taste)

Additional Spices and Liquids

  • ¾ TSP Kosher Salt (to taste)
  • 1/8 TSP freshly cracked Black Pepper (a pinch)
  • ½ TSP Garam Masala
  • ¾ TSP ground Cumin
  • ¾ TSP Coriander powder
  • 1 TSP Turmeric powder
  • 1 TSP ground Cayenne (or Kashmiri red chili powder), to taste

Sauce and Liquids

  • 1 cup Water
  • ½ TSP Tandoori Color powder (or 1–2 drops red/orange food coloring)
  • 1 TSP freshly squeezed Lemon Juice
  • 200 ml Cooking Cream (20% fat) (or use single cream or half and half)
  • 1.5–2 TBLS chopped fresh or frozen Methi (fenugreek) Leaves or Kasuri Methi (or 2 TSP dried fenugreek leaves)
  • 1 cup shredded part skim low-moisture Mozzarella Cheese
  • 1 cup freshly grated Sharp Cheddar Cheese
  • 1-2 TBLS chopped Coriander (for garnish)

Instructions 

  • Marinate chicken with yogurt, lemon juice, spices, and ginger garlic paste. Set aside.
  • Sauté onions, garlic, and ginger; add chopped tomatoes and chilies. Cook until soft.
  • Add marinated chicken and cook until done. Mix in cream, methi, and food coloring. Simmer briefly.
  • Cook pasta until al dente, drain, and combine with the sauce. Transfer to a baking dish.
  • Top with shredded cheeses and bake at 375°F (190°C) for 20 minutes until bubbly and golden.

Notes

For extra flavor, garnish with fresh coriander before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: Butter Chicken, pasta