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½ packet spaghetti boiled as per packet instruction
for chicken : few stripes chicken - I used 2 pieces fillet 1 onion chopped fine 1 teaspoon garlic ½ teaspoon ginger 1 teaspoon red chili paste 1 teaspoon portuege spice 1 teaspoon gorimas bbq spice ½ teaspoon white pepper ¼ freshly squeezed lemon 2 tablespoon maggies chili garlic sauce 2 tablespoon yogurt white sauce: 3 tablespoon butter 2 tablespoon flour milk as needed 1 cup mozzella cheese 2 tablespoon tomato paste 4 tablespoon nando garlic peri sauce optional 125ml sour cream optional : while serving you can add blobs of yogurt on top too .Add some butter to a pan add the onions and jeera seeds saute until translucent add the marinated chicken cook until completely cooked , set aside .
white sauce : Add the butter allow to melt add the flour and whisk braise on low until the color changes slightly , start adding milk little at the time , add 1 cup thereafter and mix sure its smooth , lower the heat add the renaining ingredients allow cheese to melt add more milk as you need the sauce runny and not thick . In a deep pot add the spaghetti , chicken give it a toss , start pouring sauce and toss . garnish with herbs and serve immediatelylb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |