recipe

INGREDIENTS

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)

DIRECTIONS

* 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