Method

Cook pasta in heavily salted boiling water until al dente. Reserve 100ml pasta water. Drain. Set aside. Meanwhile, make makhani sauce: heat 1 tbsp butter in a pot. Sauté onion until golden. Add garlic and cashews. Add tomatoes and Kashmiri chilli. Cook 12 minutes until pulpy. Cool, blend smooth, and strain through a sieve.
About 15 min
Tip: The pasta water (starchy) is the secret to making the sauce cling to the pasta perfectly.
Cook chicken: Season chicken with salt and a pinch of garam masala. Heat 1 tbsp butter in a wide pan. Sear chicken on high heat 5–6 minutes until golden and cooked through. Remove. In the same pan, melt remaining butter over medium heat. Add the strained sauce. Cook 8 minutes, stirring, until thick and deep red. Add cream and stir.
About 15 min
Tip: Searing the chicken before adding to the sauce gives the dish restaurant-quality depth.
Finish: Add pasta and chicken to the makhani sauce. Add a splash of pasta water to loosen to a creamy, coating consistency. Crush kasuri methi in palms and add. Add garam masala. Toss gently. Taste and adjust salt. Serve in bowls, garnished with a swirl of cream, a few fresh basil or coriander leaves, and a tiny knob of butter on top.
About 8 min
Tip: The pasta should be well-coated in the sauce but still flow — not gluey. Pasta water + cream manages this beautifully.

Nutrition per serving (estimate)

Contains: gluten, dairy, nuts