Butter Chicken Spaghetti

Ingredients

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 12 ounces spaghetti
• 4 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 1 can crushed tomatoes (14 ounces)
• 3/4 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1/4 cup fresh cilantro, chopped

Method

1. 1

   In a bowl, combine chicken, yogurt, garam masala, turmeric, chili powder, half the garlic, and half the ginger. Cover and marinate in the refrigerator.

2. 2

   Bring a 6-quart pot of salted water to a boil and cook spaghetti until al dente, according to package directions.

   10:00 · Boil pasta
3. 3

   Drain the pasta, reserving 1/2 cup of the pasta water, and set both aside.

4. 4

   Heat vegetable oil in a 9-inch skillet over medium-high heat. Add the marinated chicken in a single layer and sear until browned on all sides, about 6 minutes.

   6:00 · Sear chicken
5. 5

   Remove chicken from the skillet and set aside.

6. 6

   In the same skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, about 5 minutes.

   5:00 · Cook onion
7. 7

   Stir in the remaining garlic and ginger and cook until fragrant, about 30 seconds.

   0:30 · Cook aromatics
8. 8

   Add the crushed tomatoes, sugar, salt, and cayenne pepper. Simmer, stirring occasionally, until slightly thickened.

   10:00 · Simmer sauce
9. 9

   Stir in the heavy cream and return the chicken to the skillet. Simmer until the chicken is cooked through and the sauce is creamy.

   5:00 · Simmer with chicken
10. 10

    Add the cooked spaghetti to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.

11. 11

    Garnish with chopped cilantro and serve hot.