In a bowl, marinate chicken pieces with 1 tablespoon yogurt, 1 teaspoon ginger & garlic paste, red chili powder, turmeric powder, cumin powder, garam masala powder, salt, and lemon juice. Mix well, and set aside for 30 minutes.

Heat 4 tablespoon butter in a large non-stick saucepan. Add 1 tablespoon chopped garlic and fry on a slow flame for 1 minute. Once the garlic changes color slightly, add 1 tablespoon kasoori methi and fry for half a minute. Add marinated chicken pieces and cook until the chicken is fully done. This will take at least 15 to 20 minutes. Then add 2 tablespoon tomato puree and mix well. Cook for a couple of minutes and remove from heat.

Heat 3 tablespoon butter in a nonstick saucepan and add chopped garlic. Fry for 1 minute on low flame or until it changes color slightly. Then add 2 tablespoons of all-purpose flour (Maida) and roast on low flame for 2 minutes. Once you start getting toasted aroma, slowly add milk 1 cup at a time. Keep stirring with a whisk as you add milk until you get a thick and smooth sauce. Keep stirring to avoid any lumps. Season the sauce with salt, pepper, and red chili flakes. Now add cooked butter chicken masala to the white sauce and stir well. In case if the sauce becomes too thick and dry, you can always add hot water to get the flowy consistency. Cook on a slow flame for 2 minutes and then turn off the heat.

Heat 5 liters or more water with salt. Once the water starts to boil, add 300 grams of pasta. Cook pasta according to the shape. Spaghetti, fettuccine, and tagliatelle cook faster than other shapes like penne or elbow.

Add the cooked pasta to the butter chicken sauce and stir gently. Also, add grated cheddar cheese and chopped coriander.

Cook for a couple of minutes on slow flame and then serve hot.

Always add pasta to the sauce just before serving.