Butter Curry Pasta with Bucatini or Linguine covered with a Tomato and Cream Sauce and Tandoori Meats. For this dish it is Pork but Chicken, Beef, or Lamb can also be used. Just make up the Butter Chicken or Pork and use that as the sauce for the pasta.
Servings: 4 portions
Ingredients
- 1 portion JAH Butter Chicken Sauce - | Without the Cream added
- 1 lbs Cubed Meat - Chicken, Pork or Lamb
- 1 lbs Bucatini Pasta
- Tandoori Masala - | JAH Tandoori Masala or Kissan Brand
Instructions
- Chop the Meat into Cubes and Marinate in the Tandoori Seasoning according to Instructions.
- Prepare the Butter Chicken Sauce but don't add the cream just yet. set aside.
- Cook the Tandoori meat either Stove Top to Sear or Broil in the Oven until good colorization and add to the Butter Curry/Butter Chicken Sauce. Simmer the Sauce and Meat on low for 1 hour, covered. Mix once in awhile to prevent burning. Add more Liquid if necessary. See notes
- Boil the Pasta and Strain. Add the Cream to the Butter Curry Sauce and Heat through. Sauce over the Pasta. Optionally Garnish with Sauteed Onions, Red & Green Peppers, Chilies and Serve with Naan or Pita Bread.
Notes
If the Sauce is getting too thick, you can add more liquid in the form of Tomato Juice, Broth, or water. Just remember that it will thin out when you add the cream as well. If this ends up being too thin, you can turn the heat to medium and simmer uncovered, mixing often until reduced and thickened.