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.