Directions
- 1Cut 800g of chicken fillets into small cubes.
- 2Add in 2 Tbsp of double cream plain yogurt, 1 tsp of garlic and ginger paste, 0.5 tsp each of Garam, Cumin and Dhania powder, 1 tsp of turmeric powder, and about 3 tsp of Chilli powder.
- 3Add in about 1 tsp of salt and mix well. Set aside.
- 4Add 500g of elbow macaroni with water and salt to a large pot and boil.
- 5In a large pan, add some cooking oil, one cinnamon stick, and three bay leaves.
- 6Add one chopped onion and sauté for about 5 to 10 minutes until translucent.
- 7Add 50g of salted butter and allow it to melt.
- 8Add the marinated chicken and sauté for about 10 minutes.
- 9Add one can of tomato purée and stir.
- 10Add about a quarter cup of sugar.
- 11Add about half a cup of pasta water and stir.
- 12Cook on medium heat for about 10 minutes with the lid closed.
- 13Add about one cup of fresh cream and stir.
- 14Taste and add salt if needed.
- 15Add a handful of fresh basil leaves and stir.
- 16Turn the heat down to low and simmer for about 15 minutes.
- 17Add the cooked macaroni and one cup of mozzarella cheese. Stir until well incorporated.
- 18Add half a cup of fresh cream and stir.
- 19Remove whole spices.
- 20Add a combination of mozzarella and cheddar cheese.
- 21Sprinkle with Italian herbs and crushed chillies (optional).
- 22Bake at 180°C for 15 to 20 minutes.
Ingredients
- 800 g chicken fillets
- 2 Tbsp double cream plain yogurt
- 1 tsp garlic and ginger paste
- 0.5 tsp Garam Masala
- 0.5 tsp Cumin powder
- 0.5 tsp Dhania powder
- 1 tsp turmeric powder
- 3 tsp Chilli powder
- 1 tsp salt
- 500 g elbow macaroni
- 0.5 cup cooking oil
- 1 cinnamon stick
- 3 bay leaves
- 1 chopped onion
- 50 g salted butter
- 1 can tomato purée
- 0.25 cup sugar
- 1.5 cup fresh cream
- 1 handful fresh basil leaves
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 1 Italian herbs
- 1 crushed chillies
- 1 Parmesan cheese
Equipment
large bowllarge potlarge panwooden spatula
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