recipe
Cooking oil 2 tbs
Chicken boneless (julienne cut) 400g
Black pepper (crushed) ½ tsp
Garlic powder ½ tsp
Paprika powder ½ tsp
Salt ½ tsp or to taste
Lemon juice 3-4 tbs
Milk 1 ½ cup
Cream (room temperature) ½ cup
Chicken powder 1 tbs
Butter 3 tbs
Garlic (chopped) 2 tbs
Onion (chopped) 1 small
Black pepper powder ½ tsp
Mustard paste 1 ½ tbs
Cheddar cheese ¼ cup or as required
Rigatoni pasta 250g (boiled with salt)
Dill (chopped) 2 tbs
Pickled cucumber (chopped) 1 tbs (optional)
* In a wok, add cooking oil, chicken and mix well until it changes color.
* Add black pepper crushed, garlic powder, paprika powder, salt, lemon juice, mix well and cook on medium flame for 4-5 minutes then cook on high flame until it dries up and set aside.
* In a jug, add milk, cream, chicken powder, whisk well and set aside.
* In the same wok, add butter and let it melt.
* Add garlic and mix well.
* Add onion and sauté for 1-2 minutes.
* Add prepared milk and cream mixture and whisk well.
* Add black pepper powder, salt, mustard paste, dill, mix well and cook on medium flame until it thickens (1-2 minutes).
* Add cheddar cheese and mix well until cheese melts.
* Add boiled pasta, cooked chicken, dill, pickled cucumber and give it a good mix.
* Garnish with dill, pickled cucumber and serve!
Courtesy: Food Fusion Recipe by Seema Hanif