Tandoori Chicken Pasta Bake



⅓ cup oil
1 large onion, finely chopped
2 red bell pepper, finely chopped
400g chicken breast, cut into bite size pieces
1 tbsp Supreme Garlic Paste
1 tbsp Supreme Ginger Paste
Salt to taste
2 Supreme Chopped Tomato Tins, pureed
⅓ cup Supreme Tandoori Masala Powder
1 tbsp Supreme Kashmiri Chilli Powder
400g fusilli pasta, boiled
340g sweetcorn tin, drained
Chopped coriander
2 cup grated cheddar

100g butter
100g plain flour
2 ½ cups milk
Salt to taste
⅓ tsp Supreme Coarse Black Pepper


Heat the oil in a pot over medium-high heat and add chopped onions and bell peppers. Cook until soft and translucent then add ginger and garlic paste and cook for 1-2 minutes. Add tandoori masala, kashmiri chilli powder and salt and cook for a minute then stir in chicken. Mix well and cook until tender and excess moisture has evaporated. Reduce heat to medium-low and add pureed tomato tins. Mix well and cook until the sauce has reduced and thickened. In the meantime boil the pasta and make the bechamel sauce; melt butter in a saucepan over medium heat. Add flour and stirring constantly cook for 2-3 minutes. Stirring continuously whisk in a little of the milk at a time, until you have a smooth, thick sauce. Remove from the heat, stir in salt, black pepper. Preheat oven to 80°c. Once the sauce has thickened remove from heat and stir in sweetcorn and boiled pasta. Mix well and transfer to an ovenproof dish. Pour bechamel over the pasta and top with grated cheddar. Bake in the oven for 25-30 minutes or until golden and bubbly.

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