Servings : Serves 4-5
This is a decadent, creamy and spicy chicken pasta dish that will wow your taste-buds!
Ingredients for the Chicken Marinade
- 500 gm boneless chicken cubes
- 2 tbsp full thick yoghurt
- 2 tbsp fresh cream
- 1/2 tsp fresh ginger paste
- 1/2 tsp fresh garlic paste
- 1 tbsp tandoori masala powder
- 1 tsp red chilli powder
- 1 tsp paprika
- 1/2 tsp fresh fenugreek leaves
- 1/2 tsp garam masala
- 1/2 tsp finely crushed cumin
- 1/2 tsp finely crushed coriander
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp melted butter
- 500 gm pasta of choice
- 2 tbsp. butter
- 2 tbsp. oil
- 1/4 tsp garlic paste
- 1/4 tsp ginger paste
- 4 fresh tomatoes, finely chopped
- salt to tatste
- 2 green chillies, chopped
- 1/4 cup fresh cream
First, marinate the chicken cubes in the marinade ingredients overnight.
When ready to cook, pre-heat oven at 200C. Skewer the chicken to make it easier to handle and turn, then grill placed on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken skewers on both sides, for about 8 min per side or until slightly charred. Once done, remove from the skewers and set aside.
In a large pan, on medium heat, melt the butter then add the oil. Add the ginger & garlic, 1 green chilli and fry for a few seconds. Add in the chopped tomatoes and cook until all the water from the tomatoes dries up. Then add the grilled chicken, the remaining marinade and drippings, salt and green chilli. Keep on low heat, covered & cook for 10 minutes. Add the cream and cook for another 2-3 min.
Next boil the pasta of your choice as per packet directions. Drain, then pour into the chicken tikka masala, mix together and serve.