Ingredients for chicken:
1 medium onion, I used red this time has more flavour
2 fresh tomatoes
Cubed Chicken 250g (I used less)
Green chillies (2tsp or how much you want)
1/4 tsp cumin powder
1/4 tsp paprika powder (optional)
1/4 tsp mixed herbs
Salt to taste
1.5 tsp ginger paste or fresh ginger
1.5 tsp garlic paste or fresh
1 Lloyd grossman tomatoe and chilli paste
I used the ready mixed ones found in local supermarkets this time. Usually I would use fresh pepper,carrot, tinned sweetcorn, beans and whatever else I find in the fridge.
For white sauce:
Crushed black pepper
And lastly pasta and lots of cheese!
Before you start with the mixtures it’s always a good idea to cook your pasta in a pot on the side.
Place a large pan of water on to boil, add a pinch of salt followed by pasta. Drain once done. Don’t worry if you’re in a rush you can always half cook it because it will always continue cooking in the oven. 🙂
First in a little bit of oil add your chopped onions and braise till golden brown.
Then add the tomatoes once the onions are done. Once you’ve added your tomatoes add the green chillies, cumin powder,mixed herbs,salt,garlic and ginger. Let this cook for five minutes until the tomatoes are soft.
Once the tomatoes are done add the chicken and vegetables.
Then add this paste into the mixture. You can use all of it or half and freeze the rest. I usually use half and freeze the rest.
Now moving on to the white sauce. It can be tricky at first but once you get the hand of it, I promise it will be fun and you’ll never get the ready made white sauce which actually smells weird!
I used a tablespoon and scooped out some spreadable butter and put this into a pot to melt on low heat.
Once melted I added around 3-4 tablespoons of plain flour. I didn’t measure this just put in as much as I wanted.
Mix this well until you form a soft dough and let this cook on low heat till its golden brown, should take three minutes.
Once this is done add some milk to the dough. Lumps will form but this is fine, as you stir the lumps will disappear. The more sauce you want, the more milk you will add.
If you find it hard to get rid off the lumps, use a whisker. This will make it easier for you to form a smooth paste. (Mums tip it actually works than continuously stirring!)
Once the sauce is down add some crushed pepper and mix.
Once the pasta is ready, place it in a oven proof dish. Add the white sauce to the pasta and mix well.
Add the chicken mixture the above and mix everything evenly.
Then add the cheese.
Place in the oven for 15-20 minutes until the cheese is golden or bubbling.
Leave to the side or serve with garlic bread.
You can always buy the garlic bread from the shops or make it yourself at home.
The outcome 🙂
My dad was too hungry so gave up with cheese going golden brown 😂 but still yummy 😍