RECIPE - Butter Chicken Pasta
Happy Another Week Fam! I hope you’re getting to enjoy the sunshine we've been having the past few days and will continue to have for at least a few more days.
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On to food matters, I’m super excited to share this recipe with you! I’d been craving pasta & Indian food for some time now so I thought why not fuse these 2 yummy things together? The result is a very quick and easy modified instant Butter Chicken recipe using bottled sauce as the base.
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My love for Butter Chicken takes me back to my uni days at UBC at the old Student Union Building or as we call it, the SUB (sad it’s gone now though). There’s this place in the basement called the Delly that sold the most amazing Chicken Sandwiches and of course, Butter Chicken. It’s run by this amazing older Indian gentleman who I remember was just so friendly and approachable to everybody. I remember their butter chicken was very creamy, buttery and had just has the right amount of spices. It was just a delight to eat every time I got this. I wonder if the Delly still exists at the new SUB.
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Fast forward to almost 2 decades and my taste preferences having changed, I have come up with this modification to store-bought instant Butter Chicken sauce to match my love of spicy foods lately. I used chicken breasts from Wing Tat Canada (@wingtatcanada). These chicken breasts were huge and meaty, and was just perfect for this dish! Thanks for sending these over! 🙏🏻 This sauce gives you a rich & buttery flavorful explosion in your mouth with sweet & spicy notes. What's more amazing is this sauce tastes soo much better the days after you make it!
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Check out my Instagram profile @yvrhomecook to see this dish in full HD spread (3 boxes!) with next level mouth-watering photos (as always!), sneak peek video & the recipe card. Full cooking video will be available in IGTV this weekend.
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Happy Cooking & Eating!
HOW TO MAKE
INGREDIENTS
2 lbs. Chicken Breasts, sliced into 1.5 inch cubes
1/2 garlic bulb, minced
1 tbsp ginger, minced
1 650 ml bottled Butter Chicken sauce
1 tbsp Sriracha hot sauce
3 tbsp tomato paste
1/2 cup sour cream (1 used 5% fat)
1 tbsp honey
PROCEDURE
1. Heat up a mid-size sauce pot in medium-high heat. Once hot, melt 2 tbsp of butter. Once butter is melted & a bit bubbly, sauce garlic & ginger. Sauté for about 2 minutes.
2. Add chicken breast, and sauté until no longer visibly pink, around 6 minutes.
3. Add instant Butter Chicken sauce, tomato paste, Sriracha. Mix together and cover with lid until it simmers.
4. Remove lid and add honey & sour cream. Mix thoroughly and adjust the seasoning according to your taste preference. Give it one last simmer.
5. Turn off heat & serve with over pasta. Garnish with chopped cilantro and cashews.
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