Step-by-Step Instructions

1. 1.Heat Oil and Fry Garlic

   Heat 3 tablespoons of Dalda Cooking Oil in a pan. Add 1 and a half teaspoons of finely chopped garlic and fry on medium flame until fragrant.

2. 2.Cook Chicken

   Add 200g of boneless chicken cubes to the pan. Cook on medium flame for 3-4 minutes until the chicken changes color.

3. 3.Add Spices

   Add 1/4 teaspoon of crushed red chili, 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper powder, 1 teaspoon of chicken powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of white pepper powder, and 1/2 teaspoon of Himalayan pink salt (or to taste). Cook on medium flame for 1-2 minutes, stirring well to combine the spices with the chicken.

4. 4.Add Sauces

   Pour in 1/4 cup of tomato ketchup, 1 and a half tablespoons of soy sauce, and 1 and a half tablespoons of chili sauce. Mix thoroughly until the chicken is well coated in the sauces.

5. 5.Incorporate Vegetables

   Add 3-4 tablespoons of diced carrots, 3-4 tablespoons of diced capsicum, half a shredded cabbage, and 3-4 tablespoons of boiled corn kernels to the pan. Mix all the vegetables with the chicken and sauce.

6. 6.Combine with Pasta

   Add 250g of boiled elbow pasta (boiled as per package instructions) and 1/4 cup of pasta water to the mixture. Cook on medium flame for 2-3 minutes, stirring continuously to ensure the pasta is evenly coated and heated through.

7. 7.Garnish and Serve

   Stir in 2 tablespoons of chopped green part of spring onion. Mix well. The spicy chicken macaroni is ready to be served hot.