A plate of Butter Chicken Fettuccine on a woven tray next to beverage glasses and toppings.

Butter Chicken Fettuccine

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35 Minutes Prep
35 Minutes Total
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2 Servings

A mid-week remix of everyone’s favourite Indian takeaway. Delicious served with silky ribbons of egg fettucine.

Ingredient List

  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 400g boneless, skinless chicken thighs (about 4), cut into 3cm pieces
  • Small check mark in a circle icon 20g butter
  • Small check mark in a circle icon 1/2 medium brown onion, thinly sliced
  • Small check mark in a circle icon 1 teaspoon crushed garlic
  • Small check mark in a circle icon 2 teaspoons freshly grated root ginger
  • Small check mark in a circle icon 1/2 tablespoon tomato paste
  • Small check mark in a circle icon 125ml cooking cream
  • Small check mark in a circle icon 1 tablespoon Greek yoghurt, plus extra to serve
  • Small check mark in a circle icon 200g Latina™ Fresh Italian Style Tomato & Garlic Sauce (from 425g tub)
  • Small check mark in a circle icon 1 tablespoon almond meal
  • Small check mark in a circle icon Salt, for seasoning
  • Small check mark in a circle icon Freshly ground black pepper, for seasoning
  • Small check mark in a circle icon 375g pack Latina™ Fresh Classic Egg Fettuccine
  • Small check mark in a circle icon Fresh coriander leaves, to garnish

Preparation

  1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 6-7 minutes or until golden and cooked through. Remove chicken from the pan and wipe the pan clean.
  2. Using the same pan, heat butter over a low-medium heat until melted. Add onion, garlic, ginger and tomato paste and cook, stirring occasionally, for 4-5 minutes or until onion has softened.
  3. Add cream, yoghurt and sauce; bring to a gentle boil. Stir in almond meal and return the cooked chicken back to the pan. Reduce heat to low and simmer for 10 minutes until the sauce has thickened. Season to taste with salt and pepper.
  4. Meanwhile, add fettuccine to a large saucepan of boiling water. Wait for the water to return to the boil and cook for 2 minutes, stirring occasionally. Drain.
  5. Divide fettuccine between two serving plates. Top with butter chicken and sauce. Garnish with coriander leaves and serve with extra Greek yoghurt, if you like.

Tips

  • Butter chicken is an absolute classic, but you can replace the chicken with diced lean pork or lamb if you prefer.
  • Almond meal is used to thicken the sauce, but if you don’t have any on hand, feel free to omit this. Your sauce will just be a little thinner.

Featuring

Egg Fettuccine 375g
Egg Fettuccine 375g
Italian Style Tomato & Garlic Sauce 425g