Chili Garlic Spaghetti
Chili Garlic Spaghetti is a medium Indian recipe that serves 2. 520 calories per serving. Recipe by Kunal Kapur on YouTube.
Prep: 10 min | Cook: 17 min | Total: 37 min
Cost: $3.96 total, $1.98 per serving
Ingredients
- 200 g Spaghetti Pasta (dry, measured using a 1‑rupee coin method for approx. 100 g per person)
- 30 g Unsalted Butter (about 2 tablespoons, cut into cubes)
- 5 cloves Garlic (finely chopped)
- 2 pieces Green Chillies (finely chopped, seeds removed for less heat if desired)
- 1 medium Onion (finely chopped)
- 5 g All-Purpose Flour (Maida) (about 1 teaspoon, used to thicken the sauce)
- 5 g Kashmiri Red Chilli Powder (about 1 teaspoon, for colour and mild heat)
- 120 ml Milk (full‑fat milk, brings creaminess)
- 1 tsp Salt (adjust to taste; less now because cheese adds salt)
- 50 g Grated Cheese (processed cheese or mozzarella, adds richness and thickens sauce)
- 10 g Fresh Coriander (roughly a handful, chopped for garnish)
Instructions
Prepare all aromatics
Finely chop the garlic cloves, green chillies and onion. Keep them in separate bowls.
Time: PT5M
Make the base sauce
Heat the heavy‑duty pan over medium‑low heat, add the butter and let it melt without browning.
Time: PT1M
Sweat garlic, chilli and onion
Add the chopped garlic, green chilli and onion to the melted butter. Stir gently and cook for 1–1.5 minutes until the onion becomes translucent but does not brown.
Time: PT2M
Add flour to remove raw taste
Sprinkle the teaspoon of all‑purpose flour over the aromatics and stir continuously for about 30 seconds.
Time: PT0.5M
Season and create the creamy base
Add Kashmiri red chilli powder, stir quickly, then pour in the milk. Increase heat to medium and bring the mixture to a gentle boil, stirring to avoid lumps. Add salt to taste.
Time: PT2M
Boil water for pasta
Fill the large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
Time: PT5M
Cook spaghetti al dente
Add the measured spaghetti to the boiling water. Gently push it down as it softens, allowing it to submerge fully. Cook for 7–9 minutes (or according to package) until just firm to the bite.
Time: PT8M
Combine pasta with sauce
Using tongs, transfer the hot spaghetti directly from the pot into the pan with the sauce. Toss for 2–3 minutes, allowing the pasta to finish cooking in the sauce and thicken it.
Time: PT3M
Finish with cheese
Turn off the heat, sprinkle the grated cheese over the pasta and stir until melted and the sauce becomes glossy.
Time: PT1M
Garnish and serve
Sprinkle chopped fresh coriander on top, give a final gentle toss, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Spaghetti Pasta: Fettuccine, Linguine, Any long pasta
- Instead of Unsalted Butter: Ghee, Olive oil (for a lighter flavor)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Green Chillies: Serrano chilli, Jalapeño
- Instead of Onion: Shallots
- Instead of All-Purpose Flour (Maida): Whole wheat flour (will change texture)
- Instead of Kashmiri Red Chilli Powder: Paprika, Regular red chilli powder (use less)
- Instead of Milk: Cream (use half amount), Plant‑based milk (unsweetened)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Grated Cheese: Cheddar, Paneer (crumbled)
- Instead of Fresh Coriander: Parsley
Equipment Needed
- Heavy‑Duty Stainless Steel Pan
- Large Pot
- Colander
- Knife
- Cutting Board
- Measuring Spoons (optional)
- Spatula or Wooden Spoon
- Tongs (optional)
Critical Steps — Do Not Skip
- Sweating garlic, chilli and onion without browning.
- Cooking the flour for 30 seconds to eliminate raw taste.
- Measuring spaghetti using the 1‑rupee coin method for accurate portion.
- Adding pasta directly from boiling water into the sauce to let it finish cooking and thicken the sauce.
- Turning off the heat before adding cheese to keep it smooth.
Chef Tips from the Video
- Use high‑quality unsalted butter for a richer flavor.
- Kashmiri chilli powder gives a deep red hue without overwhelming heat; adjust quantity for spice level.
- Reserve a cup of pasta cooking water; it contains starch that helps bind the sauce.
- Finish the dish off the heat to keep the cheese smooth and glossy.
Troubleshooting
Sauce is too thin after adding pasta.
Add a little more grated cheese or a splash of pasta water and simmer for another minute.
Sauce becomes grainy or lumps form.
Whisk continuously when adding milk; if lumps persist, blend the sauce briefly with an immersion blender.
Pasta is overcooked and mushy.
Cook spaghetti for 1‑2 minutes less than package instructions; it will finish cooking in the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of milk or water if needed.
Freezer: Not recommended due to cheese texture changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce (butter, aromatics, flour, chilli powder, milk) can be prepared up to 2 hours ahead and kept warm on low heat.
- Cook the spaghetti al dente, drain, toss with a little oil, and refrigerate. Re‑heat in the sauce just before serving.
Frequently Asked Questions
What is the cultural significance and history of Chilli Garlic Pasta in Indian cuisine?
Chilli Garlic Pasta is a modern Indian adaptation that blends Italian pasta with the bold flavors of Indian cooking—garlic, green chillies, and Kashmiri red chilli powder. It reflects India's love for fusion dishes, especially in urban households where Western staples are re‑imagined with desi spices.
What are the traditional regional variations of spicy pasta dishes in Indian cuisine?
In North India, especially Punjab, pasta is often tossed with butter, garlic, and green chillies, similar to this recipe. In South India, you may find pasta cooked with curry leaves, mustard seeds, and coconut, while in the Northeast, mustard oil and fermented soy sauce are sometimes added.
How is Chilli Garlic Pasta traditionally served in Indian households?
It is usually served hot as a main course, accompanied by a simple salad of sliced cucumbers, onions, and lemon wedges. Some families also pair it with a side of buttered garlic naan or a light soup to balance the heat.
During which occasions is Chilli Garlic Pasta commonly prepared in Indian culture?
This dish is popular for quick weeknight meals, weekend family gatherings, and as a snack for movie nights. It is also a favorite at birthday parties and informal celebrations where a fast, crowd‑pleasing dish is needed.
What makes Chilli Garlic Pasta special compared to regular Italian spaghetti in Indian cuisine?
The use of butter, Kashmiri red chilli powder, and generous cheese creates a richer, spicier profile that appeals to Indian palates. The technique of cooking the pasta directly in the sauce also gives a thicker, more cohesive coating than the typical Italian al‑dente approach.
What are the most common mistakes to avoid when making Chilli Garlic Pasta at home?
Common errors include browning the garlic and onions, which adds bitterness; adding oil to the pasta water, which prevents the sauce from adhering; and overcooking the spaghetti, which makes it mushy. Follow the sweating technique and add pasta directly to the sauce for best results.
Why does this Chilli Garlic Pasta recipe use butter instead of oil for the sauce?
Butter provides a rich, creamy base that complements the milk and cheese, creating a velvety texture. Oil would give a lighter mouthfeel and would not carry the same depth of flavor that Indian palates expect in a desi‑style pasta.
Can I make Chilli Garlic Pasta ahead of time and how should I store it?
Yes. Prepare the sauce up to the point before adding cheese, store it in the refrigerator for up to 2 hours, and reheat gently. Cook the spaghetti al dente, keep it separate, and combine just before serving. Store leftovers in an airtight container in the fridge for 2 days.
What texture and appearance should I look for when the sauce is ready?
The sauce should be smooth, glossy, and slightly thickened, with a vivid red hue from the Kashmiri chilli powder. It should coat the back of a spoon without being too runny, and the aromatics should be fragrant but not browned.
How do I know when the Chilli Garlic Pasta is done cooking?
The spaghetti should be al dente—firm to the bite yet tender—and the sauce should cling to each strand, turning glossy after the cheese melts. A quick taste test will confirm the right texture and seasoning.
What does the YouTube channel Kunal Kapur specialize in?
The YouTube channel Kunal Kapur focuses on Indian home cooking, showcasing modern twists on classic dishes, quick everyday recipes, and detailed technique tutorials that blend traditional flavors with contemporary presentation.
How does the YouTube channel Kunal Kapur's approach to Indian fusion cooking differ from other Indian cooking channels?
Kunal Kapur emphasizes precise technique, professional kitchen equipment, and clear step‑by‑step guidance while integrating global ingredients. He often adds culinary science explanations, making his fusion recipes both approachable and restaurant‑quality compared to more casual Indian cooking channels.
Last updated: August 27, 2026
