1 small onion (finely chopped)1 tin spaghetti in tomato sauce1 tin spaghetti hoops in tomato sauce¾ cup liquidised tomato mixed with 3 teaspoon tomato purée OR1 cup of passata1 ½ cups chicken cubes (in between savoury size and tikka size pieces)OilSalt to taste (approx ½-1tsp)1 teaspoon chilli powder ½ teaspoon dhana jeeru (cumin) powder ¼ teaspoon arad (Turmeric)2 teaspoon crushed garlic1 teaspoon crushed ginger Ready made mashed potato ORYou can make your own (thick enough to pipe)Grated cheeseMixed herbs or oregano
1.)Marinate the chicken cubes with 1 teaspoon oil, salt, chilli, arad (Turmeric), dhana jeeru (cumin), ginger, garlic and keep aside.2.)Warm 2 teaspoon oil in a non-stick pot, add onions-cook until half the onions are translucent and the other half is golden brown then add the marinated chicken to this.3.)Cook on medium heat for about 5-10 minutes Or until water is released from the chicken.4.)Add in the liquidised tomato mixture or passata then place the lid on and cook for approx 15-20mins until a thick gravy is formed.5.)Add in the tinned spaghetti and hoops and cook on high heat for about 5 minutes for all of the flavours to mix.6.)Remove from the stove and transfer to individual Pyrex dishes or 1 large one.7.)Pipe the mash potato over the top, sprinkle grated cheese and oregano or mixed herbs.8.)Bake in a preheated oven @ 180 degrees until the cheese is golden brown.9.)Serve with cheesy garlic bread slices.