Kashmiri Basar Pasta



350g pasta (any shape of your choice)
⅓ cup oil
400g chicken breast cut into small 1 cm pieces
2-3 green chillies, minced
Salt to taste
1 tbsp Supreme Ginger Garlic Paste
½ cup coloured pepper cut into 1 cm pieces
1 cup red onion, cut 1 cm pieces
¼ cup Supreme Kashmiri Basar Mix
Salt to taste
1 Supreme Chopped Tomato Tin
½ cup chopped coriander
½ cup double cream
3 cups grated mozzarella
Pinch of Supreme Kasoori Methi
Sliced spring onions (green part)

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Bring a large pot of salted water to a boil. Add pasta, boil until al dente then drain and set aside. Heat oil in another pot over medium heat. Add chicken, ginger garlic paste, salt to taste and green chillies. Stir well and cook until all excess moisture has evaporated and chicken is cooked through. Add onion, peppers and Basar Mix. Stir and cook for 3-4 minutes. Now, stir in chopped tomato. Reduce heat to low, cover and cook for 15 minutes or until the oil separates. Pour in double cream and mix well. Turn off the heat and add boiled pasta and coriander and gently mix to combine together. Spoon half the pasta into a baking dish and sprinkle over half the cheese. Spread the remaining pasta and cheese on top. Sprinkle a pinch of Kasuri Methi on top. Bake in a preheated oven at a 180°c for 25-30 or until the cheese has melted. Garnish with spring onions and serve.

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