Prep Time:
30 minutes |
Cook Time:
45 minutes |
Serves:
3-4 |
About the recipe
We love Indian food and lament the lack of places around here to have it. Often make our own version and serve it over rice. Every now and then we make it with pasta and it’s really a natural combination. For this one I was looking for a butter chicken type flavor with some veggies mixed in. Give it a go and adapt the chicken marinade ingredients to whatever Indian spices you have on hand.
Ingredients
Chicken Marinade
|
Sedani pasta box
Preparation
- Add ground cumin, ground coriander, turmeric powder, red chili powder, salt, garlic and ginger to a bowl. Add the cubed chicken and a couple squirts of tomato paste and stir well to combine
- Heat oil in a pan over medium heat.Add chopped onions and peppers and sauté until they turn translucent, about 4-5 minutes.
- Boil pasta water with 2 TB Kosher salt. Follow the instructions to cook al dente. I used sedani for this recipe.
- Add the marinated chicken to the pan and heat medium high until it begins to brown a bit and then add the tomato puree . Stir to combine everything well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick.
- Pour in the heavy cream or milk (warm so it doesn't break) and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, until the sauce thickens a bit and stir in the pasta and add pasta water as needed to give the sauce a creamy texture. Simmer for an additional 2-3 minutes.
- Serve and enjoy - garnish with cilantro - I didn’t have any unfortunately.
