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Tomato Masala Pasta with Chicken

Tomato Masala Pasta with Chicken

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Both chicken tikka masala and butter chicken are relatively modern inventions, rising to popularity in the second half of the 20th century. Inspired by their warmly spiced, creamy-rich flavors, this low-effort dish cooks pasta directly in a buttery, tomato-based sauce, thickening the mixture and infusing the noodles with bold flavor.

Ingredients
  • 1

    tablespoon neutral oil

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • Kosher salt and ground black pepper

  • 2

    tablespoons finely grated fresh ginger OR 2 medium garlic cloves, minced OR both

  • 1

    tablespoon garam masala

  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    28-ounce can diced fire-roasted tomatoes

  • 1

    pound farfalle

Step 1

In a large pot over medium-high, heat the oil until shimmering. Add the chicken in an even layer and sprinkle with 1 teaspoon salt. Cook, without stirring, until well browned, 5 to 7 minutes. Add the ginger, garam masala and 2 tablespoons butter; cook, stirring, until fragrant, about 1 minute.

Step 2

Stir in the tomatoes with their juices and 1 teaspoon salt, scraping up any browned bits. Bring to a simmer, stirring. Stir in 4 cups water and the pasta. Bring to a boil, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. Stir in the remaining 2 tablespoons butter, then taste and season with salt and pepper.

Step 3

Optional garnish: Chopped fresh cilantro OR whole-milk Greek yogurt OR lime wedges OR red pepper flakes OR a combination