Ingredients
1 Tbsp oil
1 Tbsp butter
1 medium onion (diced)
1 tsp fresh ginger (finely minced)
3 cloves of garlic (finely minced)
1kg chicken thighs (cut into small chunks)
4 Tbsp tomato paste
1 Tbsp garam masala
2 tsp paprika
1 tsp chilli flakes
2 tsp cumin
Salt & pepper
300ml pure cream
Method
Cook pasta as per packet instructions, drain and set aside.
Heat a medium saucepan over med heat. Add oil, butter and onions and cook until lightly browned (3-4 mins). Add ginger and garlic and cook for further 30 seconds, stirring so it doesn’t burn.
Add the chicken, tomato paste and spices. Cook until chicken is cooked through.
Add the cream and simmer for another 10-15 minutes stirring occasionally.
Mix the penne pasta in with the butter chicken, sprinkle with a few chilli flakes and parsley and serve!
Recipe and photography by @elleshungry