Ingredients:
- Tamatar (Tomatoes) 3-4 medium
- Boiling water as required
- Makhan (Butter) 1 tbs
- Lehsan (Garlic) chopped 1 tbs
- Chicken boneless cubes 250 gms
- Paprika powder ½ tsp
- Namak (Salt) 1/2 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Makhan (Butter) 2 tbs
- Lehsan (Garlic) chopped 1 & ½ tbs
- Pyaz (Onion) chopped 1 medium
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) 1/2 tsp or to taste
- Chicken stock cube 1
- Fresh parsley chopped 1 tbs
- Doodh (Milk) 1 Cup
- Cream 1/4 Cup
- Cheddar cheese grated 1/2 cup
- Spaghetti 250 gms (boiled as per pack’s instruction)
- Fresh parsley chopped
Directions:
Cut tomatoes slightly with the help if the knife.
In boiling water,add tomatoes and blanch for 3 minutes then remove skin.
In blender jar,add blanched tomatoes and blend to make a puree & set aside.
In wok,add butter and let it melt.
Add garlic and mix well.
Add chicken boneless cubes and mix well until changes color.
Add paprika powder,salt,black pepper powder and mix well.
Cover and cook on low flame for 12-15 minutes then cook on high flame until dries up & take out in a bowl.
In the same wok,add butter and let it melt.
Add garlic and mix well.
Add onion,mix well and sauté until translucent.
Now add tomato puree and mix well,cover and cook on low flame for 5 minutes.
Add black pepper crushed,salt,chicken stock cube and mix well.
Add fresh parsley and mix well.
Add milk,cream and whisk well.
Add half quantity of cooked chicken and mix well.
Add cheddar cheese,mix well and cook for 2-3 minutes.
Add boiled spaghetti and give it a good mix.
Add fresh parsley.
In serving dish,add creamy tomato spaghetti,cooked chicken,fresh parsley & serve!
Ajza:
- Tamatar (Tomatoes) 3-4 medium
- Boiling water as required
- Makhan (Butter) 1 tbs
- Lehsan (Garlic) chopped 1 tbs
- Chicken boneless cubes 250 gms
- Paprika powder ½ tsp
- Namak (Salt) 1/2 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Makhan (Butter) 2 tbs
- Lehsan (Garlic) chopped 1 & ½ tbs
- Pyaz (Onion) chopped 1 medium
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) 1/2 tsp or to taste
- Chicken stock cube 1
- Fresh parsley chopped 1 tbs
- Doodh (Milk) 1 Cup
- Cream 1/4 Cup
- Cheddar cheese grated 1/2 cup
- Spaghetti 250 gms (boiled as per pack’s instruction)
- Fresh parsley chopped
Directions:
Tamatar mein knife ki madad sa slightly cut laga lein.
Boiling pani mein tamatar dal ker 3 minutes kliya blanch karein phir skin ko nikal lein.
Blender jar mein blanched tamatar dal dein aur blend ker ka puree tayyar ker lein & side per rakh dein.
Karhai mein makhan dal ker melt ker lein.
Lehsan dal ker ache tarhan mix karein.
Chicken boneless cubes dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Paprika powder,namak aur kali mirch powder dal ker ache tarhan mix karein.
Dhak dein aur halki ancch per 12-15 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein aur bowl mein nikal lein.
Us he karhai mein makhan dal ker melt ker lein.
Lehsan dal ker ache tarhan mix karein.
Pyaz dal ker mix karein aur translucent huany tak sauté ker lein.
Tamatar puree dal ker ache tarhan mix karein aur dhak ker halki ancch per 5 minutes kliya paka lein.
Kali mirch crushed,namak aur chicken stock cube dal ker ache tarhan mix ker lein.
Fresh parsley dal ker mix karein.
Doodh aur cream dal ker ache tarhan whisk ker lein.
Cooked chicken ki adhe quantity dal ker ache tarhan mix karein.
Cheddar cheese dal ker mix karein aur 2-3 minutes kliya paka lein.
Boiled spaghetti dal ker mix ker lein.
Fresh parsley dal dein.
Serving dish mein creamy tomato spaghetti,cooked chicken aur fresh parsley dal ker serve karein.
