Recipe: Simple Tandoori Chicken Pasta

While travelling in Melbourne, I came across this tandoori chicken pasta in a small restaurant and fell deeply in love with it. I went back every day for the whole week to eat it! When I returned home, I craved it and decided to recreate it. I am still working on the most exact recreation of it, but this pasta is incredible as it is! The following recipe is a simplified version of it.

Firstly, I love pasta. It’s the best comfort food for any occasion and makes life better! This tandoori chicken pasta is one of my favourites! While travelling, finding new pasta flavours is always something I do. It’s all about pasta. Because of its mix of Italian and Indian cuisine, this recipe is a real winner. If you enjoy it, please let me know in the comments, and I will upload more recipes!

This recipe will serve about six people or four starving people.

Ingredients

• 500 grams of pasta (I recommend penne pasta)
• One kilogram of Greek yoghurt
• One jar of tandoori paste (see the picture below)
• 600 grams of chicken
• Parmesan cheese (optional)

Method:

1. Bring water to a boil. Add and cook the pasta.
2.  Dice the chicken into small bite-sized pieces.
3.  Heat 1 tablespoon of oil on medium heat in a large pan or wok, then add the chicken.
4.  Cook the chicken for two minutes, adding half of the tandoori paste. Stir well until all the chicken is covered evenly.
5.  Cook on medium heat until the chicken is cooked entirely. Remove from heat.
6.  Add your desired amount of yoghurt, usually about 3/4 of the 1 kg, and keep the rest for anyone that doesn’t like spicy food, to soften the spice.
7.  Add the rest of the tandoori paste to your chicken. (adjust to your taste)
8.  Stir the pasta into the chicken in the pan.
9.  Serve with Parmesan cheese (optional)

Tip: Mix in the yogurt when the chicken has come off the heat – this will ensure your yoghurt doesn’t curdle.

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