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