# Components:
→ For the Butter Chicken
01 - 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp garam masala
08 - 0.5 tsp ground turmeric
09 - 0.5 tsp chili powder
10 - 0.5 tsp salt
→ For the Sauce
11 - 2 tbsp unsalted butter
12 - 1 tbsp vegetable oil
13 - 1 medium onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tbsp fresh ginger, grated
16 - 1 tsp ground cumin
17 - 1 tsp paprika
18 - 0.5 tsp chili powder
19 - 14 oz canned crushed tomatoes
20 - 0.66 cup heavy cream
21 - 2 tbsp tomato paste
22 - 1 tsp sugar
23 - Salt and black pepper to taste
→ For the Fusion Pasta
24 - 10 oz penne or rigatoni pasta
25 - Salt for pasta water
→ For the Naan Bread Crumb Topping
26 - 1 large naan bread, torn into pieces
27 - 2 tbsp unsalted butter, melted
28 - 0.5 tsp ground cumin
29 - 0.25 tsp chili powder
30 - 1 tbsp chopped fresh cilantro (optional)
→ Garnish
31 - Fresh cilantro leaves
32 - Lemon wedges
# Method:
01 - Combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt in a bowl. Mix thoroughly, cover, and refrigerate for at least 20 minutes.
02 - Preheat oven to 180°C (350°F). Process naan bread in a food processor to achieve coarse crumbs. Toss crumbs with melted butter, cumin, chili powder, and cilantro (if using). Spread evenly on a baking sheet and toast for 8-10 minutes until golden and crisp. Set aside.
03 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain and reserve.
04 - Heat a little oil in a large skillet over medium-high heat. Sear the marinated chicken pieces until browned and fully cooked, approximately 6-8 minutes. Remove chicken from skillet and set aside.
05 - In the same skillet, melt butter with oil. Add finely chopped onion and sauté until softened and golden, about 4 minutes. Incorporate minced garlic and grated ginger, cooking for 1 minute. Stir in cumin, paprika, and chili powder, cooking for 30 seconds until fragrant.
06 - Add crushed tomatoes, tomato paste, sugar, salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring periodically.
07 - Stir heavy cream into the sauce. Return the seared chicken to the skillet. Simmer gently for 5 minutes until the sauce thickens and the flavors meld. Adjust seasoning as needed.
08 - Add the cooked pasta to the skillet with the sauce. Toss to ensure all pasta is evenly coated. Warm through for approximately 2 minutes.
09 - Portion the pasta into individual serving bowls. Generously top with the prepared naan bread crumbs and garnish with fresh cilantro leaves and lemon wedges.
