Butter Chicken Pasta Bake Rec cred: @mama_taught_me_wellPic cred: Ruhana Ebrahim Ingredients:500g pasta (of choice)1kg chicken fillet (cubed)1 large onion (sliced)1 tin creamstyle sweetcorn1 cup Mc'cains frozen corn4 large tomatoes (liquidized)250ml fresh cream3 elachie (cardamom) pods2 sticks taj (cinnamon )Pinch saffron threads2 tablespoon ghee (Clarified butter)1 tablespoon red ginger garlic masala1 tablespoon ground garlic paste1 teaspoon salt1 teaspoon Kashmiri chilli powder 1 tablespoon dhana jeeroo powderPinch turmeric powder1 tablespoon lemon juiceGrated gouda cheeseDried mixed herbsCrushed dried red chillies
1. Braise onion in ghee (Clarified butter) with taj and elachie. 2. Add spices, garlic and masala, mix and braise, then add in chicken and braise. 3. Once chicken liquid has evapourated, add in liquidized tomatoes and reduce till chutney forms. 4. Cook frozen corn in microwave with butter, salt and pepper. 5. Add to pot with creamstyle corn, lemon juice, saffron and fresh cream. 6. Bring to boil and allow to thicken. Remove taj and elachie. 7. Boil pasta till al-dente, with 1 teaspoon rough salt and a drizzle of oil. When done, drain & lightly mix with tomato chicken corn mixture. 8. Pour into an oven proof dish, sprinkle on cheese, dried herbs and crushed chillies and bake in preheated moderate oven till cheese melts.