Tandoori Chicken Pasta
This cheesy Tandoori Chicken Macaroni is the ultimate comfort food, combining flavorful tandoori chicken, creamy pasta, and plenty of melted mozzarella cheese.
Ingredients
Tandoori Chicken
- 350–500 grams boneless chicken cut into cubes
- 3–4 tbsp tandoori masala
- 1–2 tbsp lemon juice
- 1-2 tbsp Kashmiri chili powder optional, for color
- ¼ cup oil
Tandoori Chicken Pasta
- 400 g pasta (rotini or elbow macaroni) 1 lb
- 3 cups shredded mozzarella cheese
White Sauce
- 2 tbsp butter
- ¼ cup all-purpose flour
- ½–¾ cup milk
Instructions
Marinate the Chicken
- In a bowl, combine the cubed chicken, tandoori masala, lemon juice, and Kashmiri chili powder (if using).
- Mix well until the chicken is evenly coated.
- Marinate for at least 30 minutes or up to a few hours. You can also marinate it overnight in the refrigerator.
Cook the Chicken
- Heat the oil in a pan over medium heat.
- Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked and no longer pink.
- Remove from heat and set aside.
Make the White Sauce
- In a small saucepan over low heat, melt the butter.
- Add the flour and stir until fragrant. Do not let it brown; you just want the flour to cook.
- Gradually add the milk, stirring continuously until the sauce thickens and coats the back of a spoon.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the macaroni according to the package instructions.
- Drain the pasta and return it to the pot.
Assemble
- Add the cooked tandoori chicken and white sauce to the pasta.
- Mix until well combined.
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle the shredded mozzarella cheese over the top.
Bake
- Bake at 350°F (180°C) until the cheese is melted.
- Broil for a few minutes until the cheese is lightly browned on top.
Serve
- Let the macaroni cool for a few minutes before serving. Enjoy!