Tandoori Macaroni

Step 1: Boil Macaroni

In a large pot, add water and bring it to a boil. Add 1 teaspoon of salt and 2 tablespoons of oil to the boiling water. Once the water is vigorously boiling, add 2 cups of macaroni. Stir well to prevent sticking. Cook on medium-to-high flame until the macaroni is tender but still firm (al dente). Check by cutting a piece with a knife; it should be cooked through but not mushy. Drain the macaroni and rinse it thoroughly with tap water to remove excess starch. Add 1 tablespoon of oil to the drained macaroni and mix gently to ensure it doesn't stick together.

Step 2: Sauté Aromatics and Chicken

In the same pot, heat 4 tablespoons of oil. Add 1 teaspoon of white cumin and let it crackle. Then, add 6 finely chopped garlic cloves and 2 chopped green chilies. Sauté for a minute until fragrant. Add 1 medium finely chopped onion and sauté until it becomes translucent, ensuring no color change. Next, add 350g of boneless chicken cubes. Cook until the chicken changes color from pink to white and the raw smell is gone.

Step 3: Add Tomatoes and Spices

Add 2 medium chopped/pureed tomatoes to the chicken mixture. Mix well. Now, add all the powdered spices: 2 heaped tablespoons of tandoori masala, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of chili flakes, 1 teaspoon of salt (adjust as macaroni already has salt), 1 teaspoon of crushed black pepper, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Mix all the spices thoroughly with the chicken and tomatoes. Cover the pot and cook on medium-to-low flame for about 10-15 minutes until the chicken is tender and the tomato water has evaporated, and oil starts to separate.

Step 4: Incorporate Vegetables and Sauces

Once the chicken and tomato mixture is cooked and the oil has separated, add 2 finely chopped carrots and 1 cup of finely chopped cabbage. Mix well, ensuring the vegetables are slightly sautéed but retain some crunch. Add the cooked macaroni to the pot and mix everything gently. Then, add 1 medium capsicum cut into cubes, 1 tablespoon of vinegar, 2 tablespoons of soy sauce, and 1 teaspoon of chili sauce. Finally, pour in 1/2 cup of ketchup. Mix all ingredients thoroughly until the macaroni is evenly coated with the sauce and vegetables.

Step 5: Simmer and Garnish

Cover the pot and let the macaroni simmer on low heat for just 2 minutes. This allows all the flavors to meld together beautifully. Once done, remove the lid. Garnish with chopped green onions (both white and green parts) before serving. Serve hot and enjoy your delicious Tandoori Macaroni!

• Add oil to the boiling water to prevent macaroni from sticking together.

• Rinse the boiled macaroni with tap water to remove excess starch and keep it separate.

• For an authentic restaurant-style flavor, use finely chopped garlic instead of garlic paste.

• Do not overcook the vegetables; keep them slightly crunchy for better texture.

• Adjust the spice levels according to your preference.

• Use different pasta shapes like penne or spaghetti.

• Add other vegetables such as green peas, corn, or mushrooms.

• For a vegetarian option, omit the chicken and add paneer (Indian cheese) or extra vegetables.