Ingredients
For the Chicken Marinade:
- 1 lb (450 g) boneless chicken breast or thighs
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup tomato purée
- 1/2 cup heavy cream or coconut milk
- 1 tsp garam masala
- 1/2 tsp chili powder (optional)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
For the Pasta Salad:
- 3 cups cooked pasta (penne, fusilli, or bow tie work well)
- 1 cup mixed vegetables (like bell peppers, cucumber, cherry tomatoes)
- 1/4 cup red onion, thinly sliced
- Fresh herbs (optional, like parsley or cilantro)
- Salt and pepper, to taste
- 1-2 tbsp olive oil
Instructions
1. Marinate the Chicken:
- In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, turmeric powder, chili powder, garam masala, and salt.
- Add the chicken, coating it well. Cover and let it marinate for at least 30 minutes (ideally 1-2 hours in the fridge).
2. Grill the Chicken:
- Preheat a grill or stovetop grill pan over medium heat. Lightly oil the grill grates.
- Grill the chicken for 6-8 minutes per side or until fully cooked. Remove, let it cool slightly, and slice into bite-sized pieces.
3. Prepare the Butter Chicken Sauce:
- In a pan, melt the butter over medium heat. Add the chopped onions and cook until golden brown.
- Add the tomato purée, garam masala, chili powder, and salt. Simmer for 10 minutes, stirring occasionally.
- Add the heavy cream and cook for an additional 5 minutes until the sauce thickens. Remove from heat.
4. Assemble the Salad:
- In a large bowl, combine the cooked pasta, mixed vegetables, red onion, fresh herbs, and olive oil. Season with salt and pepper.
- Add the grilled chicken and pour the butter chicken sauce over the pasta. Toss until everything is well coated.
5. Garnish and Serve:
- Garnish with chopped cilantro and serve warm or chilled.
