This recipe has that incredible Butter Chicken goodness together with the comfort of a warm cheese Mac Cheese. Using Campbell's condensed soups, this recipe is made really quickly and is perfect for those weeknight meals when you don't have a lot of time.
|Chicken breasts||1 Pound , cut in to medium pieces|
|Minced garlic||2 Teaspoon , divided|
|Tandoori spice mix||2 Tablespoon|
|Dried fenugreek||1/2 Tablespoon (optional)|
|Pasta||400 Gram (Macaroni, Rotini, Scoobi Do or your choice)|
|Oil||1/4 Cup (4 tbs)|
|Water||1 Cup (16 tbs) (as required)|
|Diced onions||1 Cup (16 tbs)|
|Minced green chili||1 Teaspoon (optional)|
|Chopped coriander||1 Tablespoon|
|Chilli powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Grated cheese||2 Cup (32 tbs)|
1.Marinate the Chicken in the crushed garlic, Tandoori spice, Yogurt, Salt & Pepper and Fenugreek and allow to marinate for 15 mins to overnight.
2.Heat up the Oil in a sauté pan and cook the Chicken till about done and remove and keep aside.
3.In the same pot add the butter and sauté the Onion, Garlic, Chili.
4.Add all the spices, followed by the Tomato soup and stir well to incorporate. Fill up the empty soup can with water and add it to the pot and bring to the boil.
5.Add the partially cooked chicken, turn down the heat and allow it to simmer.
6.Add a half can of the Chicken soup and a bit more water as required.
7.Add the Coriander.
8.Cook Pasta according to the package instructions and drain.
9.Fold in Pasta and about a half cup of the Cheese.
10.Taste for Salt and add to taste.
11.Transfer to an oven proof dish and cover with the rest of the Cheese.
12.Bake for 20 - 30 minutes till bubbly and golden brown.
13.Serve and enjoy!