Step-by-Step Instructions

1. 1.Prepare Water for Pasta

   In a pan, add 1 liter of water, 1 tablespoon of cooking oil, and 1 teaspoon of salt. Mix well and bring to a gentle boil.

2. 2.Boil Pasta

   Add 200g of penne pasta to the boiling water. Mix and boil for 7-8 minutes until the pasta is approximately 90% cooked. The pasta should be easily cut with a knife.

3. 3.Drain and Rinse Pasta

   Immediately turn off the heat, drain the boiled pasta using a sieve, and rinse thoroughly with cold water to stop the cooking process. Set aside.

4. 4.Sauté Aromatics

   Heat 2 tablespoons of cooking oil in a wok or pan over medium flame. Add 1 tablespoon of ginger-garlic paste and 3 tablespoons of finely chopped onion. Sauté for 1 minute until the onions soften.

5. 5.Cook Chicken

   Add 250g of small chicken pieces and 2 tablespoons of white vinegar to the pan. Mix well. Add 1/2 cup of water, cover with a lid, and cook for 10 minutes until the chicken is tender.

6. 6.Add Tomato Paste and Spices

   Remove the lid. Add 1 cup of tomato paste (from 2 large tomatoes), 1 tablespoon of red chili powder, and 1 tablespoon of salt. Mix all ingredients thoroughly. Add 1/2 teaspoon of turmeric powder and mix again. Cook for 5 minutes until the raw smell of tomatoes is gone and the paste softens.

7. 7.Add Vegetables and Sauces

   Add 1/2 cup of boiled sweet corn, 1/2 cup of finely chopped carrots, and 1/2 cup of finely chopped capsicum (bell pepper). Then add 3 tablespoons of tomato ketchup, 2 tablespoons of fresh cream, and 3 tablespoons of diced mozzarella cheese.

8. 8.Combine and Mix

   Mix all the ingredients well, ensuring not to overcook the vegetables to maintain their crunch. Keep the flame on medium.

9. 9.Add Pasta and Serve

   Add the previously boiled pasta to the sauce. Mix thoroughly until the pasta is evenly coated with the masala sauce. Dish out the masala pasta onto a serving plate. Garnish with fresh chopped coriander and a few sweet corn kernels. Serve hot.