A cross between Butter Chicken and Gigi Hadid's Penne Pasta.
Dice your boneless chicken into small cubes. Combine the chicken, ginger-garlic paste, chili powder, turmeric, and salt. Let it sit in the fridge for a few hours. If you do not have time, you can skip the marination and jump straight to sauteeing.
In a large pan, add a tablespoon or two of oil. Sear the chicken on each side until brown. Remove from pan. In the meantime, bring a pot of salted water to boil for your pasta.
In the same pan you pan-fried the chicken pieces you will make the pasta sauce. Begin by melting the butter.
Add the diced onion and cook until transluscent. Then add the ginger-garlic paste and tomato paste.
Allow the tomato paste to really cook down and caramelize. Now add your spices - paprika, cumin, coriander, garam masala, sugar, salt to taste. Cook for a minute.
Now add your two cans of tomato sauce (8 oz each). Stir and bring to a simmer. (At this step you can begin to boil your pasta.)
Once it's simmering on low heat, slowly stir in your yogurt. This will ensure your yogurt doesn't look messy and curdled in the sauce.
Now toss your chicken that you cooked earlier into the sauce. Allow the chicken to simmer in the sauce.
While the pasta boils, take some the pasta water and add it to the sauce. This will help thicken the sauce. Allow it to reduce down.
Add in the half and half (may also use heavy cream).
Toss in your pasta, grated cheese, extra butter (if you'd like), and kasuri methi. Combine. Taste and adjust for seasonings.
Serve and enjoy!