Indian Chicken Gravy Penne Pasta

Ingredients (28)

• penne pasta400 g
• water
• salt1 tbsp
• oil1 tbsp
• boneless chicken500 g
• turmeric powder0.25 tsp
• chilli powder1 tsp
• coriander powder1 tsp
• garam masala0.5 tsp
• ginger garlic paste1 tbsp
• salt0.5 tsp
• lemon juice1 tbsp
• oil2 tbsp
• butter1 tbsp
• onion2
• tomato3
• ginger garlic paste1 tbsp
• green chillies2
• turmeric powder0.25 tsp
• kashmiri chilli powder1 tsp
• coriander powder2 tsp
• cumin powder0.5 tsp
• garam masala1 tsp
• kasuri methi1 tsp
• fresh cream0.5 cup
• water or chicken stock1 cup
• fresh coriander leaves2 tbsp
• salt

Method

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the oil and penne pasta.

3. 3

   Cook until al dente according to the package instructions.

4. 4

   Drain and reserve ½ cup pasta water.

5. 5

   Mix the chicken with turmeric, chilli powder, coriander powder, garam masala, ginger garlic paste, salt and lemon juice.

6. 6

   Marinate for 20–30 minutes.

7. 7

   Heat 1 tablespoon oil in a pan.

8. 8

   Cook the marinated chicken for 6–8 minutes until almost cooked.

9. 9

   Remove and keep aside.

10. 10

    Heat the remaining oil and butter in a large pan.

11. 11

    Add the onions and sauté until golden brown.

12. 12

    Add the ginger garlic paste and cook until the raw smell disappears.

13. 13

    Add the green chillies.

14. 14

    Add the tomatoes and cook until soft and the oil begins to separate.

15. 15

    Add the turmeric, Kashmiri chilli powder, coriander powder, cumin powder and garam masala.

16. 16

    Cook the masala for 2–3 minutes.

17. 17

    Pour in the chicken stock (or water) and simmer for 5 minutes.

18. 18

    Add the cooked chicken and continue cooking for 5–7 minutes until fully cooked.

19. 19

    Stir in the cream and crushed kasuri methi.

20. 20

    Simmer gently for another 2 minutes.

21. 21

    Add the cooked penne to the gravy.

22. 22

    Toss until every piece of pasta is coated.

23. 23

    Add a little reserved pasta water if required to loosen the sauce.

24. 24

    Garnish with chopped coriander leaves.