Butter Chicken Rigatoni

Method

1. Cut the chicken into 2 cm pieces and toss with the yogurt, garam masala, Kashmiri chili and salt. Leave for 15 minutes. Meanwhile, put the pasta water in a large pot that holds at least 3 L, cover and bring to the boil over high heat (about 12 min).

   Add in this stepBoneless chicken thighs 240 gPlain yogurt 40 mlGaram masala (marinade) ½ tspKashmiri chili powder (or paprika) ½ tspSalt (marinade) ½ tspWater for the pasta 2½ L

   high heat

2. Melt half the butter in a 26 cm pan, spread the chicken out in a single layer and cook over medium-high heat for 6 min, until browned in spots. Move it to a plate (it will finish cooking in the sauce).

   Add in this stepButter 13 g

   medium-high heat

3. Add the rest of the butter and the onion to the same pan and cook over medium heat for 5 min, until soft and lightly golden. Add the garlic, ginger, tomato paste, garam masala and cumin and stir for 1 minute until the paste darkens. Pour in the passata and simmer over medium-low heat for 7 min until thick.

   Add in this stepButter 13 gOnion (finely chopped) 80 gGarlic cloves (minced) 2Ginger (minced) 10 gTomato paste 1½ tbspGaram masala (sauce) ½ tspGround cumin ¼ tspTomato passata 240 g

   medium heat→medium-low heat

4. Salt the boiling water and cook the rigatoni over high heat for 10 min, 1 to 2 minutes less than the packet says, so the centre still has a little bite. Scoop out a cup of pasta water before draining.

   Add in this stepCoarse salt (for the pasta water) 2½ tspRigatoni (or penne) 180 g

   high heat

5. Add the cream, sugar and chicken to the sauce and simmer over medium-low heat for 3 min until the chicken is cooked through. Add the rigatoni, 3 to 4 tablespoons of pasta water and half the Parmesan, and toss over medium heat for 1 min until the sauce coats the pasta in a glossy layer. Loosen with more pasta water if it gets too thick.

   Add in this stepDouble cream (heavy cream) 100 mlSugar ½ tspParmigiano Reggiano (grated) 15 g

   medium-low heat→medium heat

6. Turn off the heat and crush the fenugreek leaves between your palms over the pan. Serve topped with the rest of the Parmesan and the coriander.

   Add in this stepDried fenugreek leaves (kasuri methi) ½ tspParmigiano Reggiano (grated) 15 gFresh coriander (or flat-leaf parsley) to taste