Prep time: 30 minutes, Cook time: 20 minutes, Serves: 4

INGREDIENTS:

For The Chicken Marinade:

• Half a kilo of chicken breast cubed
• 1 Tsp ginger
• 1 Tsp garlic
• 1 Tsp paprika
• 1 Tsp chili powder (optional)
• 1 Tsp turmeric
• 1 Tsp garam masala
• Pinch of salt
• 2 Tbsp lemon juice
• 100g Plain yoghurt of your choice

For The Pasta:

• 250g Penne pasta

For The Butter Chicken Pasta Sauce:

• 1 Tbsp of butter
• 1 Large onion sliced
• 2 Large tomatoes diced or 1 can of tomatoes 400g
• 25g cashew nuts (optional)
• 1 Tsp paprika
• 1 Tsp cumin
• 1 Tsp turmeric
• 1 Tsp chili powder
• 1 Tsp garlic powder
• 1 Tsp ginger powder
• 1 Tsp garam masala
• Pinch of salt
• 100g Plain yoghurt
• 1/4 Cup pasta water

METHOD:

1. Cube your chicken into small squares, add in your chicken marinade spices, salt, lemon juice and plain yoghurt, Mix this until its all combined and all the chicken pieces are covered, leave it to marinade for as long as you can overnight if possible.
2. In a large frying pan add in your butter and sliced onions until they medium brown. Add in your tinned tomatoes, spices for the pasta sauce, salt, yoghurt.
3. In a separate cooking pot, start to cook your pasta with the instructions on the packet.
4. Once your spices are cooked out add it all into a blender and add the 1/4 cup of pasta water and blend until the sauce is smooth.
5. Go back to the same frying pan add in your marinaded chicken, cook for around 8-10 minutes until your chicken is fully cooked.
6. Once your chicken is cooked add in your blended sauce and cooked pasta and give it a good mix until its all combined.
7. Now you can enjoy your delicious butter chicken pasta.