Ingredients
- Chicken: 150 gram
- Namak (Salt): ½ tsp
- Pissi kali mirchen (Black pepper powder): ½ tsp
- Sirka (Vinegar): 1 tbs
- Kuti laal mirchen (Chilli flakes): 1 tsp
- Lehsan (Garlic) paste: ¼ tsp
- Oil: 2-3 tbs
- Pani (Water): 3-4 tbs
- Makhan (Butter): 2 tbs
- Maida (All purpose flour): 1 tbs
- Doodh (Milk): 2 cups
- Namak (Salt): ½ tsp
- Pissi kali mirchen (Black pepper powder): ¾ tsp
- Kuti laal mirchen (Chilli flakes): ½ tsp
- Oregano: ¼ tsp
- Shimla mirch (Capsicum): 2-3 tbs
- Boiled Pasta: 1½ cup [before boiling]
Method
Step 1: Marinate Chicken with Namak (Salt), Pissi laal mirchen (Black pepper powder), Kuti laal mirchen (Chilli flakes), Sirka (Vinegar), Lehsan (Garlic) paste for 30 minutes.
Step 2: Add marinated Chicken in Oil and cook till it changes its colour. Add Pani (Water), mix, cover, and cook till Chicken becomes tender.
Step 3: After that, cook Chicken at medium flame till water evaporates if present. Remove Chicken from the pan and set it aside.
Step 4: Add Makhan (Butter), Maida (All purpose flour) in the same pan, mix and cook till fragrant.
Step 5: Add Doodh (Milk), Namak (Salt), Pissi kali mirchain (Black pepper powder), Kuti laal mirchen (Chilli flakes), and Oregano, and give it a good mix.
Step 6: Add cooked chicken to the sauce when it will become thick.
Step 7: Add Shimla mirch (Capsicum), and boiled Pasta and mix well.
Garnish with Chilli flakes and it is ready to serve.