The ultimate combination of Italian pasta and Indian spices! Quick and easy weeknight meal!
INGREDIENTS
- 350g pasta of your choice
- 400g boneless chicken, cut into cubes
- 1 tbsp oil (olive oil preferred)
- ½ tsp cumin seeds
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 green chilies, chopped
- ¼ tsp ground turmeric (turmeric powder)
- 2 tsp ground coriander (coriander powder)
- 1 tsp garam masala
- ½ tsp red chili powder
- 2 tbsp tomato paste (tomato puree)
- 250g button mushrooms, chopped
- ¾ cup canned tomatoes (see notes)
- ½ cup water
- 1 tbsp chopped basil leaves (see notes)
- Water
- Salt and pepper, to taste
- Grated parmesan, to garnish (optional)
- Basil leaves, to garnish (optional)
INSTRUCTIONS
- Cook Pasta: Place a large pot of salted water over high flame. When it comes to the boil, add pasta. Cook, for 8-10 minutes or al dente. Drain. Set aside. Reserve 1 cup pasta water.
- Cook Chicken: Place a large pan of water over high heat. Add chicken. Season with salt. When water comes to the boil, reduce to medium heat, and simmer for 5-6 minutes or until chicken pieces are cooked through. Drain. Shred the chicken. Set aside.
Masala Pasta:
- Heat oil in a large saucepan over medium heat. Add cumin seeds, and allow to splutter. Add onions. Saute for 2-3 minutes or until soft and translucent. Add garlic and green chilies. Saute until aromatic. Add ground turmeric, coriander, garam masala and chili powder. Saute for a minute.
- Add tomato paste. Fry for a few seconds. Add mushrooms. Cook, stirring occasionally, for 2-3 minutes or until tender. Stir in canned tomatoes. Season with salt. Simmer for 1-2 minutes. Add shredded chicken. Add enough pasta water to make a thick sauce. Stir in cooked pasta. Cook, stirring occasionally, for 2-3 minutes or until the sauce is thickened.
- Add basil. Season with salt and pepper. Transfer to serving bowls. Garnish with basil leaves and grated parmesan, if you like.
Notes:
- You can use fresh chopped tomatoes (2 cups) in this recipe instead of canned tomatoes.
- If fresh basil leaves are not available, use dried basil or substitute with mint.
- To make this as a vegetarian meal, add more veggies like carrots, broccoli and green peas.
- To make this recipe gluten free, use gluten free pasta
Credits to:nishkitchen.com
