Indulge in the vibrant and flavorful world of Indian cuisine with this Zesty Butter Chicken paired with Lemony Bowtie Pasta and Crisp Broccoli. This delightful dish is perfect for weeknight dinners, offering a combination of creamy butter chicken, zesty lemony pasta, and vibrant green broccoli that’s sure to impress.
Ingredients
Scale:
2 lbs boneless chicken thighs, cut into bite-sized pieces, preferably skinless for a healthier option
1 cup plain yogurt, ideally full-fat for creaminess
1 tablespoon lemon juice, freshly squeezed for better flavor
2 tablespoons vegetable oil, can substitute with olive oil for a richer taste
1 onion, finely chopped, preferably yellow or white for sweetness
4 garlic cloves, minced, adjust according to your preference for garlic
1 tablespoon ginger, minced, fresh ginger preferred for optimal flavor
1 tablespoon garam masala, ensure it's fresh for the best aroma
1 teaspoon ground cumin, for a warm, earthy flavor
1 teaspoon turmeric powder, adds beautiful color and health benefits
1 teaspoon cayenne pepper (adjust to taste), add more for a spicier kick
1 can (15 oz) crushed tomatoes, choose a high-quality brand for rich flavor
1 cup heavy cream, for a luxurious finish
Salt to taste, use kosher salt for easy seasoning
Fresh cilantro, chopped (for garnish), parsley can be used as an alternative
8 oz bowtie pasta, you can also use whole wheat or gluten-free pasta as substitutes
2 tablespoons olive oil, extra virgin for enhanced flavor
2 tablespoons lemon juice, freshly squeezed to brighten the dish
2 teaspoons lemon zest, finely grated for an aromatic touch
1/4 cup grated Parmesan cheese, freshly grated for best results
Salt and pepper to taste, adjust according to your preference
2 cups broccoli florets, fresh is best for vibrant color and crunch
1 tablespoon olive oil, can be substituted with sesame oil for a different flavor
2 garlic cloves, minced, for added flavor
Salt and pepper to taste, to enhance the natural flavor of the broccoli
Instructions
In a large bowl, combine the yogurt, lemon juice, and a generous pinch of salt. Add the chicken pieces and mix well to coat evenly, ensuring every piece is well covered in the marinade. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for more flavor.
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the garam masala, cumin, turmeric, and cayenne pepper. Cook for 1 minute, allowing the spices to bloom and coat the onion mixture.
Once the spices are fragrant, add the marinated chicken along with any excess marinade. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned. Pour in the crushed tomatoes and stir to combine.
Reduce the heat to low and cover the skillet. Let the chicken cook for 15-20 minutes, stirring occasionally, until fully cooked through and the sauce has thickened.
Stir in the heavy cream and season with additional salt to taste. Allow it to simmer for another 5 minutes for the flavors to meld beautifully. Remove from heat and garnish with chopped cilantro before serving.
While the chicken is simmering, bring a pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside, tossing lightly with a drizzle of olive oil.
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, Parmesan cheese, salt, and pepper. Toss the hot pasta in this mixture until well coated.
In a separate skillet, heat olive oil over medium heat. Add the broccoli florets and sauté for about 4-5 minutes until bright green and slightly tender. Stir in the minced garlic and season with salt and pepper.
