Page 79 - MASALA Vol8 Issue4 February-March 2017

Baked Butter Masala Penne

I’m not quite a fan of fusion dishes, but when I randomly came across an Instagram post about a street-side food
spot in New Delhi that serves pasta cooked in paneer makhni gravy, I couldn’t help but give it a go at home. This is
adapted to suit my needs by adding meat and cheese to the pasta. You can pretty much use any paneer or butter
chicken gravy as the base and then toss it with a pasta of your choice. I bake it in the oven with fresh mozzarella to
satisfy my love for cheese.

Ingredients Method

200g chicken fillet, diced 1. Heat butter. Add in the bay leaf, cinnamon, cardamoms and
250g penne pasta fenugreek seeds.
2 tbsp butter
1 cinnamon stick 2. Once heated, add the white onions, garlic and ginger paste. Afterwards,
3 cardamoms add the tomato puree, yoghurt, cream, salt and pepper. Mix well.
1 bay leaf
200g tomato puree 3. Then, put in the chicken and cook for 15 to 20 minutes on a
80g yoghurt medium flame.
50g cream
1/2 white onion, chopped 4. Add any cooked pasta of your choice and mix well together.
1 tsp garlic paste 5. Put the pasta into a casserole dish, cover this with sliced mozzarella and
1 tsp ginger paste
1/2 tsp black pepper bake for 10 to 15 minutes until the cheese is melted and slightly brown.
1/2 tsp fenugreek seeds 6. Top the dish with grated parmesan and sweet basil leaves. Add chilli
Salt, chilli flakes to taste
Fresh mozzarella flakes for those who like a spicy touch to it.
Sweet basil

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