Empty My Fridge
This spicy, cheesy Chicken Tikka Masala Pasta Bake is powered by Hinds Spices
Ingredients
- Chicken breast · boneless400 g
- Yoghurt2 tbsp
- Lemon1 tsp
- Chili powder1 tbsp
- Garlic · paste1 tsp
- Ginger powder1 tsp
- Turmeric · powder1 tsp
- Cinnamon¼ tsp
- Black pepper½ tsp
- Chili pepper · crushed½ tsp
- Cayenne pepper1 tsp
- Saltto taste
- Vegetable oil2 tbsp
- Onion · chopped1
- Tomato paste70 g
- Garam masala1 tsp
- Crème fraîche250 g
- Pasta250 g
- Cheese · grated1 cup
- Cilantro
Instructions
- Marinate the chicken in the yoghurt, lemon juice, chilli powder, garlic paste, salt and all the Hinds spices. Let it rest for 30 minutes.
- Heat the vegetable oil in a pot over medium heat and sauté the chopped onion until translucent.
- Add the marinated chicken, tomato paste and garam masala. Cook, stirring, for 15 minutes until the chicken is slightly charred.
- Once the chicken is cooked, stir in the cream and simmer until slightly thickened.
- Fold in the cooked pasta.
- Transfer to a baking dish, top with the cheese and bake at 180°C for 10 to 15 minutes.
- Garnish with coriander and serve hot.
Summarized from EatMee Recipes's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonYoghurtPastaChicken breastTomato paste
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