Chicken Tikka Pasta Recipe | Quick Recipes

Comforting is exactly what this dish is about: Rice stick noodles cooked in a yummy tomato sauce and topped with corn, olives, mustard powder and cheese.

Ingredients:

  • Chopped tikka boti                        ½ packet
  • Rice stick noodles                           ½ packet
  • Sweet corn                                       1 cup
  • Chopperized tomatoes                 3
  • Sliced capsicum                              1
  • Sliced onion                                     1 cup
  • Chopped green olives                   ½ cup
  • Salt                                                     1 tsp
  • Black pepper                                   1 tsp
  • Mustard powder                            1 tsp
  • Tandoori masala                             2 tbsp
  • Sambal Oelek                                  1 tbsp
  • Sweet chili sauce                            2 tbsp
  • Olive oil                                             ¼ cup
  • Stock cube                                        1
  • Water                                                1 cup
  • Salt                                                     1 tsp
  • Salt                                                     as required
  • Water                                                for boiling

 

 

 

 

 

 

Method:

  • Boil the noodles with some oil and salt.
  • Strain the noodles once boiled and
  • Heat oil, add chopped onion, sliced capsicum and fry for 2 minutes.
  • Add tomatoes, tandoori masala, cook for 5 minutes.
  • Fold in boiled noodles, chicken, corn, olives, salt, pepper, mustard powder and mix well.
  • Dish it out and sprinkle it with grated cheese.
  • Bake at 180°C for 20 minutes.
  • Garnish it with olives and mushrooms.
  • Serve it hot and fresh!


Chicken Tikka Pasta Recipe in Urdu and English

At Masala TV you can check complete Chicken Tikka Pasta Recipe in Urdu and English. This is one of the best recipes by chef at Masala TV show . Check out the other best recipes of chefs .

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