How to make Chicken Lahori Pasta -
A delightful fusion of Indian lahori chicken and Italian pasta – will win many palates
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Penne pasta
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Chicken Lahori Pasta checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Lemon Chicken Chicken In Almond Sauce Kesar Murgh Pesto Chicken Roulade
Chicken Lahori Pasta Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Lahori Pasta Recipe
Boneless chicken cut into ½ inch cubes 300 grams
Penne pasta boiled 2 cups
Oil 1 tablespoon
Butter 3 tablespoons
Onion medium, finely chopped 1
Ginger garlic paste 1 tablespoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder roasted 1/2 teaspoon
Yogurt 1/4 cup
Tomato puree fresh 1/2 cup
Refined flour 2 tablespoons
Milk 1 cup
Processed cheese grated 50 grams
Parmeasan cheese powder 2 tablespo for garnish
Black pepper powder to taste
Fresh parsley sprig for garnish
Method
Step 1
Heat 1 tbsp oil and 1 tbsp butter in a deep non-stick pan, add onion when the butter melts and sauté for 1-1½ minutes or till onion turns light golden.
Step 2
Add ginger-garlic paste, mix and sauté for a minute. Add chicken, mix well and sauté for 2-3 minutes or till the chicken changes colour.
Step 3
Add salt, red chilli powder, coriander powder and roasted cumin powder, mix well and saute on low heat till the masalas coat all the chicken pieces. Add yogurt, mix well and cook for 1 minute. Add tomato puree, mix well, cover and cook on medium heat for 10-15 minutes.
Step 4
To make white sauce, heat remaining butter in another non-stick pan. Once it melts add refined flour, mix well and saute stirring continuously, for 1 minute or till the rawness of the flour goes. Gradually add milk and keep mixing with a whisk till the sauce thickens. Add processed cheese, parmesan cheese, salt and black pepper powder.
Step 5
Once the chicken is cooked, add black pepper powder and mix. Reduce heat, add pasta and white sauce and mix well.
Step 6
Transfer into a serving bowl, sprinkle a little parmesan cheese powder, garnish with a parsley sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
