500g chicken fillet cubed
1 medium onion - sliced
2 cinnamon stick
2 Elachi (cardomom) pods
½ teaspoon whole jeeru (cumin)
1 teaspoon ginger and garlic paste
1 teaspoon salt
¼ teaspoon arad (Turmeric)
1 teaspoon dhana jeeru (cumin)
2 tomatoes - grated
1 tin baked beans
2 ½ cups macaroni - boil with salt water al dente.
Saute onion with whole spice in oil, add ginger and garlic paste Braise for one minute, then add the chicken fillet with rest of the spices. Cook until fillet change color. Add the tomatoes and cook until tender.
In a pyrex, oven proof dish - place the Cooked chicken, cover evenly with baked beans then with the macaroni. Lastly make a white sauce
Braise 2 tablespoon butter with 2 tablespoon flour, then add 2 cup milk, ½ teaspoon salt ½ teaspoon mustard powder, ½ teaspoon chilli powder & ½ teaspoon Pepper.
Bring everything to a boil. Throw over macaroni top with grated cheese & bake on 180 deg for 20 - 30 minutes.