Creamy Chicken Tikka Pasta

Preparation

• Boil pasta in rolling boiling water with 1 tablespoon of salt (in 1500 ml water) for 8-9 minutes (or as per the instructions on the pasta pack). Drain the excess water through colander when pasta is cooked al dente. Reserve a cup of cooking liquor aside to adjust the consistency of sauce later.

• Peel- wash & slice the onions. Deseed & slice the bell peppers.

• Prepare a marinade in a large mixing bowl by whisking together hung curd, ginger-garlic paste, Olive oil, lemon juice & Tasty Twist Sizzling Tandoori (reserve 1/2 tsp aside)

• Cook marinated chicken tikka under a grill or on live coal sigri or in the electric tandoor / OTG until desired colour is achieved. Remove & slice it into same size as penne or macaroni.

• Melt butter in a deep pan, Sauté garlic, oregano, onion, bell peppers for a minute on high flame. Add sliced chicken tikka, fresh cream, grated cheddar cheese & remaining chicken marinade (if any).

• Mix and simmer for 2-3 minutes until cheese melts through, check and adjust the consistency of sauce by adding reserved pasta water if required. Add boiled pasta, mix and heat through quickly. Portion it in pasta plates, garnish with chopped fresh coriander leaves & good sprinkle of reserved tasty twist sizzling tandoori seasoning. Serve immediately