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Thursday, September 15, 2016

Baked Chicken Tikka Pasta

Serving Size: 4 to 5 person

Ingredients for Chicken Tikka Sauce:

  • 500 grams boneless chicken finely chopped
  • 1 medium onion
  • 2 tomatoes
  • 2 green chilies chopped
  • 1 tbsp. tomato puree
  • 2 tsp ginger & garlic paste
  • 2 tbsp. tikka masala powder
  • 1 tsp black pepper powder
  • 1 tbsp. yogurt
  • 1 tsp cashew nut paste
  • ½ cup cream
  • 2 tbsp. chopped mint leaves
  • ½ cup chopped coriander leaves
  • Salt
  • 5 tbsp. cooking oil

Ingredients for white sauce: (makes 2 cups)

  • 2 tbsp. butter
  • 2 tbsp. plain flour
  • 2 cups warm milk
  • ¼ tsp black pepper powder
  • Salt 

Other Ingredients:

  • 3 cups uncooked pasta (any shape)
  • 2 cups grated mozzarella cheese
  • 3 to 4 tbsp. butter
  • 2 tsp red chili flakes
  • 1 tsp dried oregano 


Chicken Tikka Sauce: 
  1. Heat oil in a sauce pan and fry onion till soft. Then add ginger & garlic paste along with tomatoes and cook till it is soft.
  2. Now add finely chopped chicken pieces, green chilies, tikka masala powder, tomato puree, yogurt, black pepper powder and salt. Cook till chicken pieces are fully done.
  3. Finally add cashew nut paste, cream, chopped mint and coriander leaves and cook for 5 more minutes.
  4. Remove from heat and keep warm.

White Sauce: 
  1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
  2. Add some more milk if the sauce gets too thick. Season with salt and black pepper powder. Remove from heat and set aside.

  1. Boil water in a large sauce pan with salt. Add pasta and cook pasta till it is 90% done. Drain the water and add boiled pasta to the Chicken Tikka Sauce. Mix well.
  2. Pre heat oven to 250 degrees C.
  3. Take a baking dish and make a layer of chicken pasta. Pour white sauce on pasta as second layer. Sprinkle a handful or more of mozzarella cheese on white sauce along with red chili flakes, oregano and butter.
  4. Bake the pasta for 10 to 15 minutes or till the cheese melts and turns golden.
  5. Serve hot.

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