Bhuna Chicken Pasta
We love our leftovers!
Using up leftover bhuna chicken from the weekend, for midweek meals is sometimes just what I look forward to!
What you need- Penne Pasta
1-2 cups of Penne Pasta
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
What you need- Bhuna Chicken
Boneless chicken- 1 lbs
Marinate chicken with- 1 tsp each - turmeric powder, red chili powder, cumin powder, coriander powder, chicken masala (of your choice) ginger-garlic-green chili paste, lime juice, black pepper powder, few curry leaves, 3-4 tsp hung yoghurt, 3-4 tsp of cooking oil, salt to taste, and finely chopped cilantro/ green onions for garnishing.
Method:
1. Heat oil in a kadhai.
2. Add the marinated chicken and keep sautéing on low to medium flame for until 15-20 minutes.
3. Add little water if the chicken seems too dry, and keep sautéing until oil separates and the chicken is done.
4. Garnish this bhuna chicken with finely chopped cilantro.
5. Enjoy this dish with hot paranthas/naan or any bread of your choice.
1-2 cups of Penne Pasta
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
Method:
1. Add left over bhuna chciken to a kadhai, and sauté on low to medium flame.
2. Add cooked penne pasta to bhuna chicken, sauté, and let cover this and let it cook on low flame for 5-10 minutes.
3. Remove from heat and garnish bhuna chicken pasta with finely chopped cilantro or spring onions.
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