Ingredients: 500g chicken fillet (cut into cubes) 1 teaspoon red ginger garlic masala 1 tablespoon crushed garlic 2 tablespoon lemon juice 2 tablespoon melted butter 1⁄2 cup plain yoghurt 1 teaspoon kashmiri chilli powder 1 1⁄2 teaspoon dhana jeeroo powder 3 tablespoon tandoori spice 1 teaspoon salt 2 tablespoon Nando's bushveld sauce Pinch red food colouring powder
Additionally needed- 250g penne pasta 1 teaspoon rough salt 2 tablespoon oil ½ cup yoghurt 250ml all gold tomato herb pasta sauce 1 tablespoon crushed garlic 1 teaspoon freshly cracked black pepper 1 green pepper (diced-optional) 1 teaspoon dried oregano
METHOD 1. Mix chicken in the above ingredients. 2. Leave in fridge for 2 hrs. 3. Pour chicken into oven dish with marinade and cook in preheated 200degC oven, covered with foil. 4. Remove foil when chicken is halfway done, and place oven on grill. 5. Grill chicken till charred. 6. Remove from oven & leave aside. 7. Boil pasta in salted oiled water till al-dente. 8. Drain and leave aside. 9. Heat pasta sauce, yoghurt, oregano & garlic. 10. Add chicken and diced peppers and heat through. 11. Toss pasta with sauce and garnish with mint leaves.
Note: If you'd like it more creamy, add 250ml sour cream and may add cheese if you like.