Butter Chicken Penne Recipe

This Butter Chicken Penne packs all the flavour that butter chicken is known for a perfect weeknight gamechanger!

Serves: 4-6
50 minutes
Recipe by: Thando Manyoni


  • 500g Fatti’s & Moni’s Bellissimo Penne
  • 400g Skinless
  • Chicken Breast, cubed
  • 4 tbsp butter chicken spice blend
  • 1 cup plain yogurt
  • 2 birds eye chilli
  • ¼ cup sunflower oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2cm knob ginger, finely grated
  • 1 can whole peeled tomatoes
  • 500ml chicken stock
  • 2 tbsp fresh curry leaves
  • Sugar, to taste
  • 50g butter
  • Salt and pepper
  • Handful fresh coriander
  • 2 cups cheddar cheese

How To Make Butter Chicken Penne 

  1. Preheat the oven to 180C
  2. Add the butter chicken spice blend, yogurt and chilli to a Nutribullet and blend until smooth.
  3. Place the chicken in a mixing bowl and pour over the yogurt mixture, toss to coat and set aside to marinade.
  4. Cook the pasta until al dente according to packaging instructions, drain and set aside.
  5. Heat the oil in a large pan and add the onions.
  6. Saute until golden then add the garlic and ginger and cook for 1-2 minutes.
  7. Add the canned tomatoes, chicken stock and curry leaves.
  8. Bring to a boil and crushing the tomatoes with the back of the spoon.
  9. Lower the heat and simmer for 20 minutes.
  10. Add the chicken and all the yogurt marinade to the sauce and stir.
  11. Cook until chicken is nearly ready then remove from the heat, season to taste.
  12. Mix the pasta with butter chicken sauce until well combined and transfer into a large baking dish.
  13. Top with the cheese and bake in the oven for 10-15 minutes or until bubbling and golden brown.

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