Chicken kebab makhani pasta

Name: Chicken kebab makhani pasta
Total time: 3600 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: For makhani gravy; 5 large tomatoes cut roughly; 1 bay leaf; 1 piece dalchini; 3-4 green cardamom; 1 black cardamom; 3-4 cloves; 7-8 cashews; 1/2 inch piece ginger chopped roughly; 1 green chillies chopped; 1 TSP degi lal mirchi powder; 1 TSP dhaniya powder; 1/2 cup water; 2 tbsp butter; 1 TSP garam masala; 1 tbsp kasoori methi; 1.5 TSP salt or to taste; 2 tbsp tomato sauce; 1/2 cup Cream; For chicken kebabs; 200 gms chicken keema; 1/2 onion chopped; 1/4 cup green coriander chopped; 1 TSP crushed garlic; 1/2 TSP salt or to taste; 1 TSP jeera powder; 1/2 TSP black pepper powder; 1/2 TSP red chili powder; 1 TSP mixed herbs; 1 slice bread

Swati @swati_17

Chandigarh/ Gurgaon, India

#chicken21
There are a lot of chicken recipes which I like, however this one is really mouthwatering. It's a great fusion of two cuisines. Juicy and delicious chicken kebabs in a luscious and flavorful gravy with perfectly cooked pasta. What else do you want...

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

1 hour apprx

3-4 servings

Formakhani gravy
5large tomatoes cut roughly
1bay leaf
1 piecedalchini
3-4green cardamom
1black cardamom
3-4cloves
7-8cashews
1/2 inchpiece ginger chopped roughly
1green chillies chopped
1 TSPdegi lal mirchi powder
1 TSPdhaniya powder
1/2 cupwater
2 tbspbutter
1 TSPgaram masala
1 tbspkasoori methi
1.5 TSPsalt or to taste
2 tbsptomato sauce
1/2 cupCream
For chicken kebabs
200 gmschicken keema
1/2onion chopped
1/4 cupgreen coriander chopped
1 TSPcrushed garlic
1/2 TSPsalt or to taste
1 TSPjeera powder
1/2 TSPblack pepper powder
1/2 TSPred chili powder
1 TSPmixed herbs
1 slicebread
1 tbspsoft butter
2 tbspcurd
1-2 tbspghee or oil
ForOthers
1.5 cupspasta any shape
7-8 cupswater
1 TSPoil
1 TSPsalt
1/2 cupgrated cheese
1/4 cupchopped green coriander

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Steps

1 hour apprx

1

For this recipe we will first make the gravy. Add green cardamom, dalchini, bay leaf, black cardamom and cloves toa kadai or pan.
2

Add ginger, green chillies, ginger, cashews, degi lal mirch and dhaniya powder.
3

Add the tomatoes and water. Bring it to a boil and cover and cook on low heat for 20 minutes.
4

Cool and grind this mixture to a puree. Sieve it.
5

Melt butter in a pan and add kasuri methi and garam masala. Add the tomatoes puree you just made.
6

Now add salt. Tomato ketchup mix well. Remove from heat add cream. Mix well and keep aside.
7

To make the kebabs, in a big bowl add keema, onions, garlic paste and coriander.
8

Add the salt, red chili powder, black pepper powder, jeera powder, mixed herbs.
9

Take a bread slice and dip it in water for a second. Squeeze out the excess water and add the bread to the mixture.
10

Add the butter and curd. Mix every thing well. Let the mixture sit for 10 minutes.
11

After 10 minutes heat a pan and spread some ghee/oil. Wet your hands and make small kebabs of the chicken mixture. Cook the kebabs on one side till golden brown on medium heat. Now flip and cook on the other side till golden brown and well Cooked. Keep aside.
12

For the pasta, Heat 7-8 cups of water. Add salt and oil. Bring it to a boil. Add the pasta. Cook for 9-10 minutes. Drain and rinse with cold water. Keep aside.
13

To assemble, preheat the oven to 150 degree Celsius. Now heat the gravy in a pan and add the cooked pasta. Mix well.
14

Now spread the pasta in the bottom of an oven proof dish.
15

Place the kebabs on the top, leaving some space in between.
16

Spread the cheese around the kebabs. And pour some gravy on top of each kebab. Sprinkle chopped green coriander saving some for garnish.
17

Place the dish in the preheated oven for 5-6 minutes or until the cheese melts. Garnish with fresh green coriander. Serve immediately.

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Swati @swati_17

on March 07, 2021 15:53

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati