I Made It
- Easy
- 15 mins
- 4-5
Ingredients
For Chicken Marination
- Chicken Boneless Breast Cubes 1 Cup
- National Tikka Boti Masala, ½ Teaspoon
- Ginger & Garlic Paste, 1 Tablespoon
- Oil 2 To 3 Tablespoons (Will Go in Marination)
- National Vinegar 2 To 3 Tablespoons
- Zarda Color Few Drops
- Coal For Smoke
For Pasta Sauce:
- Olive Oil 2 Tablespoon
- Onion Chopped, 2 Tablespoons
- Garlic Chopped, 1 Tablespoon
- Breadcrumbs As Per Required
- Tomato Puree, 1 Cup
- National Chili Garlic Sauce ¼ Cup
- National Tikka Boti Masala 1 Teaspoon
- National Salt to Taste
- Fresh Basil Leaves 8 To 10 Leaves
- Oregano ½ Teaspoon
- Chicken Powder 1 Teaspoon
- Black Olives Chopped, 2 To 3 Tablespoons
- Shredded Cheese, 1 Cup (70% Mozzarella & 30% Cheddar)
- Onion Short Julienne, 1 Tablespoon
- Capsicum Short Julienne, 1 Tablespoon
- Black Olives Slice 6 To 8
Directions
- Add chicken in a bowl and marinate it with all ingredients. Refrigerate it for about 2 hours.
- After, heat and grease a grill pan and cook marinated chicken fillet from both sides until chicken gets tender. Dry excess gravy and smoke the chicken with coal smoke.
- Heat oil in another pan, sauté onions for about 1 minute. Then add garlic, cook for the next 30 seconds followed by adding tomato puree, National Tikka Boti Masala, chicken powder, oregano, basil leaves, chopped olives, national chili garlic sauce, and cook for a further 7 to 8 minutes on low flame. (Check salt, if required add to taste.)
- Toss in your boiled pasta and stir to incorporate the sauce
- Put half quantity of pasta in a baking dish, add some chicken chunks and shredded cheese on the pasta. Make a second layer of the remaining pasta with cheese. Top with chicken chunks, capsicum, onion, and olives.
- Bake pizza pasta in preheated oven at 180 c for the next 7 to 8 minutes till cheese melts.
