Achari Chicken Pasta
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Oil - 20 milliliters
Salt - 1 teaspoon
Penne pasta - 250 grams
Mayonnaise - 200 grams
Mango pickle masala - 60 grams
Boneless chicken - 500 grams
Mango pickle masala - 60 grams
Lemon juice - 1 tablespoon
Oil - 50 milliliters
Garlic - 1 tablespoon
Onions - 120 grams
Pasta sauce - 180 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Fresh cream - 50 grams
PREPARATION
1. Take a heavy skillet, add 1.5 litres water, 20 milliliters oil, 1 teaspoon salt and stir well.
2. Add 250 grams penne pasta and mix it well.
3. Bring it to a boil.
4. Remove it from heat and drain the pasta.
5. In a mixing bowl, add 200 grams mayonnaise, 60 grams mango pickle masala and mix it well.
6. In a another mixing bowl, add 500 grams boneless chicken, 60 grams mango pickle masala, 1 tablespoon lemon juice and mix it well.
7. Marinate for 30 minutes.
8. Transfer this into a baking tray and spread it evenly.
9. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
10. Heat 50 milliliters oil in a heavy skillet, add 1 tablespoon garlic and stir well.
11. Then, add 120 grams onions and fry till translucent.
12. Add 180 grams pasta sauce, prepared mayonnaise mixture and mix it well.
13. Now, add the baked chicken in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
16. Add 50 grams fresh cream and mix it again.
17. Cook for 3 - 5 minutes on medium heat.
18. Now, add the boiled in it and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Garnish with cheddar cheese.
21. Serve hot.
Butter Chicken Pasta
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 500 grams
Yogurt - 100 grams
Ginger garlic paste - 1 tablespoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1/2 teaspoon
Lemon juice - 30 milliliters
Water - 1.5 litres
Pasta - 200 grams
Salt - 1/4 teaspoon
Oil - 1 teaspoon
Oil - 2 tablespoons
Butter - 50 grams
Ginger garlic paste - 1 tablespoon
Onions - 100 grams
Tomato puree - 190 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 100 milliliters
Fresh cream - 60 grams
Coriander - for garnishing
PREPARATION
1. Take 500 grams chicken breast and cut it into small pieces.
2. Transfer this into a bowl, add 100 grams yogurt, 1 tablespoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt, 30 milliliters lemon juice and mix it well.
3. Marinate for 30 minutes.
4. Take a heavy skillet, add 1.5 litres water in it.
5. Add 200 grams pasta, 1/4 teaspoon salt, 1 teaspoon oil and mix it well.
6. Bring it to a boil.
7. Boil for about 10 minutes on medium heat.
8. Remove the pasta from water and keep aside.
9. Heat 2 tablespoons oil in a pan, add the marinated chicken pieces in it and cook until it turns golden brown in color from all sides or till the chicken is cooked through.
10. Remove it from heat and keep aside.
11. Heat 50 grams butter in a heavy skillet, add 1 tablespoons ginger garlic paste and stir well.
12. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 190 grams tomato puree and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.
16. Add 100 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add the cooked chicken in it and give it a nice stir.
19. Add 60 grams fresh cream and mix it well.
20. Then, add the boiled pasta in it and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
