BUTTER CHICKEN PASTA Jun 25 Written By Eleanor Debel https://www.youtube.com/shorts/2buLyOgXYB0 PrintBUTTER CHICKEN PASTA Yield 4-6Prep time10 MinCook time15 MinTotal time25 MinIngredientsChicken:2 lb chicken thighs, cut into bite size cubed 3/4 cup yogurt 3 Tbsp ginger garlic paste 2 tsp Garam masala 1 tsp turmeric 1 tsp kashmiri chili powder Sauce:4 Tbsp ghee, divided 2 medium onions, thinly sliced 1 Tbsp ginger garlic paste 1/2 tsp Garam masala 1/4 tsp turmeric 1/4 tsp kashmiri chili powder1 Tbsp tomato paste 1 can fire roasted diced tomatoes 1/2 cup cashews 1 cup heavy cream 3 Tbsp butter 1 Lb pasta of choice, cooked al dente InstructionsIn a large bowl add the cut chicken thighs, yogurt, ginger garlic paste, garam masala, turmeric and kashmiri chili powder. Mix to evenly coat all the chicken with the marinade and let sit for at least 30 minutes and up to 12 hours. Heat a large skillet over medium high and add in 2 Tbsp of ghee and let it melt. Once melted add the marinate chicken and cook, stirring occasionally, until the chicken is cooked through and slightly browned, about 6-8 minutes. Remove the chicken to a plate or bowl and return the same pan to the heat. Add the remaining 2 Tbsp of ghee to the pan along with the sliced onions, let cook for 5 minutes until the onions begin to soften. Add the ginger garlic paste to the onion and cook for another 2 minutes until fragrant. Add in the garam masala, turmeric, kashmiri red chili powder, tomato paste and continue to cook, stirring constantly, until the tomato paste just begins to toast, about 2-3 minutes. Pour in the fire roasted tomatoes and cashews, bring to a simmer just for a minute then transfer the contents of the pan to a blender. Blend on high until you have a smooth sauce. Strain the sauce through a fine mesh strainer back into the saute pan and return to medium low heat. Stir in the heavy cream, then the butter and finally add the cooked chicken and al dente pasta to the pan. Toss to combine everything together and cook just until everything is heated through. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatpastaeasyramadan Eleanor Debel
BUTTER CHICKEN PASTA Jun 25 Written By Eleanor Debel https://www.youtube.com/shorts/2buLyOgXYB0 PrintBUTTER CHICKEN PASTA Yield 4-6Prep time10 MinCook time15 MinTotal time25 MinIngredientsChicken:2 lb chicken thighs, cut into bite size cubed 3/4 cup yogurt 3 Tbsp ginger garlic paste 2 tsp Garam masala 1 tsp turmeric 1 tsp kashmiri chili powder Sauce:4 Tbsp ghee, divided 2 medium onions, thinly sliced 1 Tbsp ginger garlic paste 1/2 tsp Garam masala 1/4 tsp turmeric 1/4 tsp kashmiri chili powder1 Tbsp tomato paste 1 can fire roasted diced tomatoes 1/2 cup cashews 1 cup heavy cream 3 Tbsp butter 1 Lb pasta of choice, cooked al dente InstructionsIn a large bowl add the cut chicken thighs, yogurt, ginger garlic paste, garam masala, turmeric and kashmiri chili powder. Mix to evenly coat all the chicken with the marinade and let sit for at least 30 minutes and up to 12 hours. Heat a large skillet over medium high and add in 2 Tbsp of ghee and let it melt. Once melted add the marinate chicken and cook, stirring occasionally, until the chicken is cooked through and slightly browned, about 6-8 minutes. Remove the chicken to a plate or bowl and return the same pan to the heat. Add the remaining 2 Tbsp of ghee to the pan along with the sliced onions, let cook for 5 minutes until the onions begin to soften. Add the ginger garlic paste to the onion and cook for another 2 minutes until fragrant. Add in the garam masala, turmeric, kashmiri red chili powder, tomato paste and continue to cook, stirring constantly, until the tomato paste just begins to toast, about 2-3 minutes. Pour in the fire roasted tomatoes and cashews, bring to a simmer just for a minute then transfer the contents of the pan to a blender. Blend on high until you have a smooth sauce. Strain the sauce through a fine mesh strainer back into the saute pan and return to medium low heat. Stir in the heavy cream, then the butter and finally add the cooked chicken and al dente pasta to the pan. Toss to combine everything together and cook just until everything is heated through. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatpastaeasyramadan Eleanor Debel
