Monday 28 April 2014

Tandoori Chicken Veg Pasta

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Who doesn't love a bowl full of steaming hot pasta after a long day?

 It's no surprise to see that it's probably cooked at least once a week in many households. 
But sometimes we want to spice up our pasta, and this recipe for Tandoori Chicken Veg Pasta does exactly that. Use the seasonings and spices that I did, or be creative and add your own personal touch!
Other chicken pasta recipes at This Muslim Girl Bakes include Pasta Arrabiatta with Grilled Spicy ChickenSpicy Chicken PastaChicken, Baby Spinach and Cherry Tomato Pasta and Penne with Cajun Chicken.

Ingredients needed to cook this dish include red onion, boneless chicken, bell pepper, tomatoes, green chillies, frozen mixed vegetables, tandoori powder, salt, ground turmeric, ground cumin, red chilli powder, crushed ginger and garlic, soy sauce and pasta.

Bismillah, let's begin!

Heat a little Vegetable Oil in a pan.

Once the oil is hot, add in Red Onion. Or a normal white one, if you don't have red!

Saute on a medium heat until the onions are light golden brown.

Add in some Boneless Chicken Pieces. Leave the chicken to cook until it's golden brown - give it a stir now and again.

Meanwhile, slice up some Green Chillies.

Along with a Bell Pepper and a few Tomatoes.

Also, grab a little bit of Frozen Mixed Veg.

Once the chicken has gone a light golden brown ..

.. add in the green chillies, bell pepper, tomatoes and frozen vegetables.

Give everything a good mix.

Now, take Tandoori Powder, Red Chilli Powder, Ground Cumin, Ground Turmeric, Crushed Ginger, Crushed Garlic and Salt.

Add them to the pan.

Stir everything well. Add a little water if things look dry.

Bring to the boil, and then cover and simmer until the chicken is fully cooked through.

While the chicken cooks, bring a pan of salted water to the boil to cook your pasta.

I used Penne but you can use whatever you have.

Cook the pasta according to packet instructions.

Once cooked, drain.

But do not get rid of the cooking water. Put it into a cup as we will use it later.

Once the chicken is fully cooked ..

.. add in Soy Sauce.

Give it a good stir.

Then, add in the pasta cooking water.

Bring to the boil.

Then, add in your cooked pasta.

Mix well and taste for seasoning. Adjust if needed.


Full Written Recipe:

Tandoori Chicken and Vegetable Pasta

Adapted from Naz's Kitchen Fiesta 

Ingredients – serves 4-6 people

1 Red Onion, peeled and chopped

2 tablespoons Vegetable Oil

1 pound Boneless Chicken Breast Pieces

2 Green Chillies, finely chopped

1 Bell Pepper, chopped

3 small Tomatoes, roughly chopped

1 cup Frozen Mixed Vegetables

1 tablespoon Tandoori Powder

1/4 teaspoon Red Chilli Powder

1 teaspoon Ground Cumin

Salt, to taste

1/4 teaspoon Crushed Ginger

1/4 teaspoon Crushed Garlic

1/4 teaspoon Ground Turmeric 

3 tablespoons Soy Sauce

12 ounces (340 grams) Penne Pasta

1 and 1/2 cups of the Pasta Cooking Water or normal water


Heat the oil in a large pan. Once it’s hot, add in the chopped red onion. Sauté on a medium heat until golden brown.

Add in the chicken pieces and stir fry until golden brown.

Next, throw in the chopped bell pepper, tomatoes, frozen vegetables and green chillies.

Give everything a good stir, and allow to cook for 5 minutes until the veg has slightly softened.

Next, add in the salt, tandoori powder, red chilli powder, ground cumin, ground turmeric, garlic paste and ginger paste.

Mix well to coat everything in the spices, and then bring to the boil. Cover and simmer on low heat until the chicken is fully cooked – approx about 15 minutes.

Meanwhile, cook the penne pasta in boiling water according to packet instructions.

Once the pasta is cooked, don’t pour the cooking water down the sink – save it in a cup.

Once the chicken is cooked, add in the soy sauce and the pasta cooking water. Bring to the boil.

Add in the cooked pasta, and mix well. Taste and adjust the seasoning, if needed.


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