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India's butter chicken sauce, repurposed directly as a creamy pasta sauce.
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Butter chicken, a staple curry of North India, is known for its smooth tomato-and-cream sauce enriched with butter. That texture is close kin to an Italian creamy tomato sauce, making it a natural match for pasta. Garam masala and cumin bring warmth while cream adds richness, blurring the line between curry and pasta sauce. Rather than a regional dish, this is a Roru original built around a point where two food cultures happen to overlap.
Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Cut the chicken thigh into bite-sized pieces; mince the garlic and ginger.
Heat half the butter in a pan and sear the chicken until browned, then set aside.
In the same pan, fry the garlic and ginger, then add garam masala and cumin powder and toast until fragrant.
Add the canned tomato and simmer for about 5 minutes; return the chicken to the pan, then add the cream and remaining butter and simmer gently.
Add the cooked spaghetti and toss to combine; plate and top with cilantro if desired.