How to make Chicken Tikka Masala tossed with Pasta -
The all-time favourite Italian pasta with an Indian twist
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Fusilli (फ्यूसील्ली पास्ता )
Cuisine : Fusion
Course : Noodles and Pastas
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For more recipes related to Chicken Tikka Masala tossed with Pasta checkout Chicken And Rice Noodle Stir Fry, Chicken Tikka Noodles, Chicken Noodle Stew, Chicken Red Curry Pasta . You can also find more Noodles and Pastas recipes like Spaghetti with Prawns in Leek and Tarragon Creamy Sicillian Pasta with Eggplant Cheese Sauce Spaghetti Seafood Moilee Spaghetti
Chicken Tikka Masala tossed with Pasta Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Tikka Masala tossed with Pasta Recipe
Boneless Chicken cut into thin strips 60 grams
Fusilli thinly sliced 20 grams
Fusilli boiled 1 cup
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Onions chopped 2-3
Garlic chopped 4-6 cloves
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Tomatoes pureed 2-3
Processed cheese grated 1/4 cup
Green olives pitted 8-10
Salt to taste
Parsley chopped 1 tablespoon
Crushed black peppercorns 1 teaspoon
Tofu cut into small cubes 100 grams
Method
Step 1
Heat one tablespoon oil in a non-stick pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till translucent. Add garlic and sauté for a few minutes.
Step 2
Add one fourth teaspoon red chilli powder, turmeric powder, garam masala powder and cook for 1 minute.
Step 3
Add the pureed tomatoes and cook till the oil separates from the masala.
Step 4
Add the chicken strips, mix and cook till chicken is soft. Add the pasta and toss.
Step 5
Add the cheese and toss lightly. Adjust the seasoning.
Step 6
Grind the pitted olives into a smooth paste. Transfer into a bowl. Add salt to taste, chopped parsley, ½ teaspoon crushed peppercorns and one fourth teaspoon red chilli powder. Mix well.
Step 7
Marinate the tofu cubes in the olive paste and keep in refrigerator for 20 minutes.
Step 8
Marinate chicken slices with remaining red chilli powder and remaining crushed peppercorns. Mix well.
Step 9
Heat remaining oil in another non-stick pan. Place the chicken slices and sauté till light brown. Set aside and use for garnish.
Step 10
Take a serving plate. Place a ring mould. Put the cooked pasta in it and place the tofu cubes all around the mould. Insert the chicken slices in the pasta and remove the mould.
Step 11
Serve immediately.
Nutrition Info
Calories : 1258 Kcal
Carbohydrates : 103.5 gm
Protein : 65.9 gm
Fat : 64.3 gm
Other : Niacin- 4.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
