Chicken Makhani Fettuccine
An Indian Italian fusion pasta dish that brings together the rich and creamy flavors of both worlds. Uses a mix of Chicken Makhani (Butter Chicken) and Fettuccine Alfredo to create a delicious recipe!
Equipment
- 1 large pot
- 1 large saucepan
- 1 oven/air fryer
- Pasta bowls for serving
Ingredients
- 1 large onion chopped
- 2 Cups water
- 1 large Jalapeño pepper (Remove seeds for a less spicy dish)
- 1 Cup heavy cream
- 1/2 Stick of butter
- 1 Tsp Garam Masala
- 5 Tbsp olive oil
- 2 Tsp salt
- 1 Tsp black pepper
- 5 cloves of garlic, minced
- 1 pound of fettuccine pasta
- 1/4 Cup grated parmesan cheese
- 4 Tsp coriander powder
- 1/4 Cup fresh cilantro and/or parsley. Add cilantro for it to be more Indian and parsley for it to be more Italian
- 4 Chicken thighs
- 1/3 Cup Greek/Whole Milk Yogurt
- 4 Tbsp tomato paste
Instructions
- Start a large pot of water to boil
- In a large saucepan, sauté onions, garlic, and jalapeños in olive oil until slightly brown around the edges.
- Add the coriander powder, turmeric, salt, and pepper, to the saucepan and sauté until fragrant.(About 4 minutes)
- Add the tomato paste into the mixture along with 2 cups of the hot pasta water. Simmer on low.
- Toss the chicken thighs with salt and yogurt and broil or air fry for 15 minutes or until it reaches an internal temperature of 165°F (75°C). Flip in the middle of cooking it.
- Add the salt, and fettuccine to the pot, and boil until al dente.
- Chop the broiled chicken thighs into bite size pieces and add to your sauce/masala.
- Add the cream, butter, and Parmesan cheese to the mixture, and stir until the cheese is melted.
- Remove from heat and add the al dente fettuccine and chopped coriander.
- Serve while hot—preferably in pasta bowls.