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This is the fusion dish found at Pakistani wedding buffets and lunchboxes alike - Western macaroni tossed in a creamy, tomato-based sauce built the same way a chicken tikka masala gravy would be, with the pasta soaking up every bit of the spice. It reheats particularly well since the sauce only gets richer as it sits.
Prep Time
25 min
Per serving
Cook Time
25 min
Servings
4 people
Difficulty
medium
480kcal
Calories
28g
Protein
44g
Carbs
22g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Cook the macaroni according to package instructions until al dente, then drain and set aside.
In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, and a pinch of salt. Add the chicken pieces, coating thoroughly, and marinate for at least 20 minutes.
Heat the oil in a large pan over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Add the marinated chicken and cook for 6-7 minutes, until browned and mostly cooked through.
Stir in the tomato puree and garam masala, and cook for 5-6 minutes, until the sauce thickens and the oil begins to separate slightly.
Reduce the heat to low, stir in the heavy cream, and simmer for 3-4 minutes.
Add the cooked macaroni to the pan, tossing gently until fully coated in the sauce.
Stir in most of the chopped coriander leaves, then divide evenly among meal-prep containers, garnishing with the remaining coriander.
Cook the Pasta Just Shy of Al Dente: Since the macaroni will sit in a warm sauce and be reheated later, slightly undercooking it initially prevents it from turning mushy by the time it's eaten. Let the Tomato Base Cook Down Fully: Taking the time to properly reduce the tomato puree before adding cream builds a much richer, more balanced sauce than rushing straight to the cream stage. Cool Before Sealing Containers: Letting the pasta cool to room temperature before closing the meal-prep lids prevents condensation from making the dish watery in storage.
Stored in an airtight container, it stays fresh for up to 4 days, and the creamy sauce actually helps keep the pasta from drying out over time.
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