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Butter Chicken Baked Pasta

Butter Chicken Baked Pasta

Ground chicken in a creamy, flavorful, authentic Indian butter sauce, baked with shell pasta and cheeses.
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Prep Time 1 hour
Cook Time 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: fusion, Indian, Italian
Ingredients Method

Ingredients
  

Ground Chicken:
  • 2 lbs ground chicken
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp tandoori paste
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp salt
  • 3 tbsp cooking oil
Butter Sauce:
  • 4 tbsp butter
  • 1 cup diced onions
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp tandoori paste
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 cup diced tomatoes
  • 1/4 cup Greek yogurt
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 cup heavy cream
Pasta:
  • 1 lb. medium shell pasta (1 box)
Cheese Mixture:
  • 15 oz. ricotta cheese
  • 1 1/2 cup shredded mozzarella cheese (divided)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Garnish:
  • 1/2 tsp crushed fenugreek leaves (kasuri methi)

Method
 

Ground Chicken:
  1. Combine all ingredients under Ground Chicken except oil. Heat oil in a pan and stir fry the meat until browned and all moisture has evaporated. Remove from pan and set aside.
Butter Sauce:
  1. In the same pan, melt butter. Add diced onions and sauté until golden. Add all the ingredients under Butter Sauce up to (and including) the salt. Sauté for 5-7 minutes until the oil starts to separate.
  2. Add diced tomatoes, Greek yogurt, tomato paste, and sugar, and sauté for another 5 minutes.
  3. Transfer to a blender and puree. The sauce should now be smooth and silky.
  4. Return the sauce to the pan and add heavy cream.
Pasta:
  1. Boil shell pasta until al dente, following package directions. Drain, reserving 1/2 cup pasta water.
Combine Ground Chicken, Pasta & Butter Sauce:
  1. Add ground chicken and pasta to the butter sauce and mix thoroughly. Add pasta water to thin out.
Cheese Mixture:
  1. In a bowl, combine all ingredients under Cheese Mixture, reserving 1/2 cup shredded mozzarella cheese.
Assemble:
  1. You now have a chicken/pasta/sauce mixture and a cheese mixture. In a greased 9x13 baking dish, layer them like this:
    Spread 1/3 of the chicken/pasta/sauce mixture.
    Drop dollops of 1/3 of the cheese mixture and spread with a spatula.
    Repeat 2 more times.
  2. Finish with the reserved mozzarella cheese.
  3. Cover with a tented foil that's been sprayed with cooking spray to prevent sticking. Bake at 350° for 30 minutes, until hot and bubbly.
  4. Sprinkle crushed fenugreek leaves on top. Enjoy hot!