Chicken Tandoori Macaroni

I always am awed with the Almighty's creation. We all may belong to one species called "man", yet how different we are from each other. Even if we have the same father and mother, the mix and matches in each individual differs. When you may look similar physically, mentally you are totally different. In this diversity, there is a lot to learn.  I love to observe the goodness in others and tell it to them. It gives me a lovely feeling altogether, MaShaAllah. Every person is blessed with some goodness and it is for us to see it in them to realize how beautiful life really is. :) Hmm... I guess too much of hard core philosophy, I guess I've to thank it to the view I woke up in the morning - even though a bit humid these days, the sky is at it's best, with tinges of black, blue and orange mixed to give a really breathtaking view. How wouldn't you feel nice when you see something like that? The beauty of nature...

Off to the recipe for the day, anytime, macaroni is my savior for the lazy dinners. What I love about this dish is its versatility. Mix in any flavors and it just tastes awesome. Let's have some macaroni with some tandoori flavors for today - I'm telling you, it just tastes too good!!!

Chicken Tandoori Macaroni
Serves 4-6
Recipe adapted from Yummy Yummy


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 tomato, 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


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!!!

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