Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
500g pasta (of choice)1kg chicken fillet (cubed)1 large onion (sliced)1 tin creamstyle sweetcorn1 cup frozen corn2 large tomatoes (liquidized)250ml fresh cream3 elachie (cardamom) pods2 taj (cinnamon sticks)Pinch saffron threads2 tablespoon ghee (Clarified butter)2 teaspoon red ginger garlic masala1 tablespoon crushed garlic1 teaspoon salt1 teaspoon chilli powder 2 teaspoon dhana jeeroo powderPinch turmeric powder1 tablespoon lemon juiceGrated cheeseDried mixed herbsCrushed 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 with 1 teaspoon rough salt and a drizzle of oil. When done mix with filling. 8. Pour into oven proof dish, sprinkle on cheese, dried herbs and crushed chillies and bake in oven till cheese melts.