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.