Save Indian Butter Chicken Pasta with naan crumb topping is the dish I make when I want peak comfort and crave both creamy pasta and bold Indian flavor. It takes everything you love about butter chicken—the velvety tomato sauce, the tender spiced chicken—and wraps it up with toothsome pasta and the crispy magic of golden naan breadcrumbs scattered on top. This recipe is my go-to whenever friends are over or when the family is split between wanting Indian food and Italian night.
I originally whipped this up as an experiment after a late-night potluck, and now my friends actually text to ask when I am making it again. The crispy naan on top is always the first thing people notice and the last thing left.
Ingredients
- Chicken thighs: provide juiciness and fuller flavor compared to chicken breast for classic butter chicken texture. Look for thighs with the smallest amount of visible fat.
- Plain yogurt: in the marinade helps tenderize the chicken and lets spices soak in. Greek yogurt will work if you need extra creaminess.
- Fresh lemon juice: adds brightness and helps balance the richness of the sauce. Always choose a freshly squeezed lemon over bottled juice.
- Ginger-garlic paste: unlocks the real depth of Indian food. If you do not have paste, blend equal parts fresh ginger and garlic into a paste with a dash of water.
- Garam masala, cumin, coriander, turmeric, and chili powder: create a complex, layered marinade. Use freshly-ground spices whenever possible for max flavor.
- Unsalted butter: allows you to control the saltiness of the sauce. European-style butter will bring extra flavor.
- Heavy cream: adds smoothness and rounds out the acidity of tomatoes. Go for the highest fat content cream for a truly velvety finish.
- Canned crushed tomatoes: provide the base of the sauce. Pick a brand with rich color and no extra sugar.
- Penne or rigatoni pasta: holds the sauce inside its tubes so every bite is creamy and satisfying. Choose bronze-cut pasta for an artisanal touch.
- Naan bread: gets pulsed into crumbs and toasted for extra nuttiness and crunch. Use high-quality naan with clearly visible charred spots for the best flavor.
Instructions
- Marinate the Chicken:
- Combine chicken pieces, yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt in a large bowl. Stir until every piece is evenly coated, cover with wrap, and chill in the fridge for a minimum of twenty minutes. Longer marination will result in deeper flavor, so feel free to prepare this a few hours ahead.
- Make the Naan Crumb Topping:
- Preheat your oven to a moderate temperature. Tear the naan into small chunks and use a food processor to pulse several times into rough breadcrumbs. Drizzle the crumbs with melted butter, then toss in ground cumin, chili powder, and a handful of chopped fresh cilantro if using. Spread out onto a parchment-lined baking sheet so the crumbs toast evenly, and bake until fragrant and golden brown. Stay close—the difference between golden perfection and too dark happens fast.
- Cook the Pasta:
- Fill a large pot with water and season generously with salt—it should taste pleasantly salty. Bring to a rolling boil, then drop in the pasta. Stir well so the pieces do not stick. Cook until pasta is just al dente and still has a little bite. Drain but do not rinse, allowing the pasta surface to grip all that sauce later.
- Sear the Chicken:
- Heat a splash of vegetable oil in a wide skillet over medium-high. Using tongs, lift chicken from the marinade, shaking off excess, and add pieces to the hot pan. Give each piece space so they brown instead of steam. Cook until the meat is deeply golden and cooked through, turning once for even caramelization, about six to eight minutes in total.
- Build the Sauce:
- In the same skillet, melt the butter together with a bit of vegetable oil for extra sheen. Toss in finely chopped onion and sauté over medium heat until it goes from opaque to golden and sweet. Add in minced garlic and grated ginger, stirring constantly until the aroma fills the kitchen. Sprinkle in cumin, paprika, and chili powder and sizzle quickly to coax out their flavors.
- Simmer the Tomatoes:
- Pour in crushed tomatoes and add tomato paste along with a spoonful of sugar and plenty of salt and pepper. Lower the heat and let the mixture quietly bubble for about ten minutes. Stir occasionally and scrape the bottom so nothing sticks. The sauce will deepen in color and lose any harsh raw tomato taste.
- Finish the Cream Sauce and Return Chicken:
- Stir heavy cream into the simmering sauce. Slide the seared chicken with any resting juices back into the pan. Let this gently bubble together for about five minutes until the flavors meld and the sauce thickens slightly. Taste and adjust spices or salt if needed.
- Combine Pasta and Sauce:
- Add the drained pasta directly into the saucy skillet. Use a big spoon or tongs to lift, toss, and coat every tube of pasta in the creamy sauce. Let it warm through on low heat for a couple of minutes so the flavors can soak in.
- Serve:
- Ladle pasta into shallow bowls. Scatter a generous handful of the toasted naan crumbs over each serving so every bite has that signature crunch. Sprinkle with fresh cilantro leaves and set a lemon wedge on the side for squeezing, just before eating.
Save The naan crumb topping is my absolute favorite thing here—I keep a bag in my freezer now and sprinkle it over soups and salads too Admittedly one of my most memorable moments making this was a family birthday dinner where the kids tried eating just the crumbs and wanted extra on the side
Storage Tips
This pasta holds up well for up to three days in the fridge, tightly sealed. Reheat in a skillet over low heat with a splash of extra cream or water to loosen the sauce. Store naan crumbs separately in an airtight container to keep them crisp and only add before serving for the best crunch.
Ingredient Substitutions
Swap out chicken thighs for breast meat if you like things a little lighter. To make a dairy-free version, coconut yogurt and coconut cream actually work well and bring a subtle sweetness. Any sturdy Italian pasta like fusilli or even shells can be used. If you are gluten-free, there are wonderful chickpea or lentil pastas and your favorite gluten-free flatbread for the crumb topping.
Serving Suggestions
This dish is hearty enough for a meal on its own but pairs beautifully with a fresh cucumber and tomato salad. I like to serve it alongside a dish of yogurt raita and fresh mint for cooling contrast. Leftovers make a killer pasta bake too—just layer any remaining pasta in a baking dish, top with naan crumbs, bake until golden, and enjoy all over again.
Cultural Context
Butter chicken, or murgh makhani, is one of the most beloved dishes in North Indian cuisine. The combination of butter-enriched tomato sauce and aromatic spices is timeless. Bringing it together with pasta is the kind of delicious blending that happens in my kitchen a lot, especially for family Sunday dinners.
Seasonal Adaptations
Fresh cherry tomatoes can replace canned during the summer for a brighter, lighter sauce Try adding baby spinach or peas stirred into the sauce for a boost of green and a nod to spring Roasted sweet potato cubes are a cozy fall addition that mix into the pasta for extra comfort
Three helpful notes
Do not skimp on marinating time for the chicken as this is the biggest build of flavor Let naan crumbs cool completely before storing to retain crispness Always taste and adjust the sauce for salt and heat before tossing with pasta
Success Stories
Over the years, I have seen friends use this recipe to impress at dinner parties and potlucks. It always ends up being the most talked about dish, and requests for the recipe are inevitable. There has even been a wedding proposal over a bowl of this pasta Seriously
Freezer Meal Conversion
To freeze, cool everything fully and store chicken sauce and pasta separately in freezer bags or airtight containers. Naan crumbs can be frozen but should be crisped for a few minutes in the oven before serving again. Thaw in the fridge then reheat sauce and pasta together, stirring in a little fresh cream if needed.
Save This Indian Butter Chicken Pasta is a flavor explosion that balances creamy, spicy, and savory notes beautifully. The crispy naan topping adds a delightful textural contrast to the tender chicken and luscious sauce.
Recipe FAQ
- → What type of pasta works best for this dish?
Penne or rigatoni hold the sauce well, but any short, sturdy pasta like fusilli or ziti can be used.
- → Can I make this dairy-free?
Yes, substitute non-dairy yogurt and cream, and use a dairy-free butter alternative for similar results.
- → How spicy is this fusion dish?
The dish has a mild to moderate heat, but you can adjust the chili powder for more or less spice according to taste.
- → What can I use instead of naan for the topping?
Use pita bread, baguette slices, or gluten-free bread for bread crumbs if naan is unavailable or for dietary needs.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to three days. Reheat gently, adding a splash of cream or water if needed.
- → Can I prepare components ahead of time?
Yes, marinate the chicken and prepare the naan crumbs a day ahead for quicker assembly at mealtime.