Punjab x Italy
Butter chicken pappardelle
Delhi's most famous gravy finally gets ribbons wide enough to deserve it.
55 minTime
48 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original798kcalsame
48 gproteinsame
5 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix the chicken with hung curd, ginger garlic paste, 1 tsp kashmiri chilli, half the garam masala, 1 tsp salt and lemon juice. Rest 20 minutes at room temperature.
- 2Heat the oil and 1 tbsp butter in a wide pan on high heat. Lay the chicken in one layer, leave 3 minutes, turn and cook 3 more until charred at the edges and no pink remains inside. Lift out.
- 3In the same pan on medium heat, melt 2 tbsp butter, add the rest of the chilli, the tomato puree and the cashews blended with 1/4 cup water. Simmer 10 minutes, stirring now and then.
- 4Boil the pappardelle in 3 litres of water with 1 tbsp salt at a rolling boil, 1 minute less than the packet says. Save 1 cup of the pasta water.
- 5Lower the heat. Stir in the cream, sugar, kasuri methi, remaining garam masala and the chicken. Add the pasta, a splash of pasta water, the last 1 tbsp butter and half the parmesan. Toss 2 minutes.
Serve it like this
Twirl a tall nest of pappardelle in a warm shallow bowl, tuck charred chicken around it and spoon over extra sauce. Finish with parmesan, crushed methi and a few dots of cream.
