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Chicken Tandoori Macaroni

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • For the chicken masala:
  • 250 gm boneless chicken cut into small pcs
  • 2 tsp tandoori chicken masala
  • 2 tsp yogurt
  • 1 tsp Kashmiri chilli powder
  • 1/4 tsp cumin powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • For the macaroni:
  • 1 packet macaroni 400 gm
  • 1 tbsp oil
  • 1 large onion sliced
  • 1 to mato chopped
  • 2 tbsp tomato paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 2 tsp tandoori chicken masala
  • 1/2 tsp garam masala
  • 2 tbsp chopped coriander leaves
  • 1 blob butter

Instructions

  • Combine all the ingredients under "for the chicken masala" section in a pressure cooker and marinate for minimum half an hour. Cook for one whistle, switch off and allow the pressure to go by itself.
  • Cook the macaroni till almost 90% done. Drain and set aside.
  • In a large saucepan, heat oil. Saute the onions till soft.
  • Add the tomatoes and cook till it becomes mashed.
  • Add in the tomato paste, turmeric powder, chilli powder and tandoori chicken masala powder and cook till the raw smell goes.
  • Now add the cooked chicken along with its stock and the macaroni.
  • Mix well, add little water if required - stock should be enough.
  • Leave on low flame with the lid tightly closed for around 10 minutes for the flavors to sink in.
  • Sprinkle garam masala, adjust the salt.
  • Finally garnish with coriander leaves and add the butter for the final touch.
  • Serve warm and devour!!!