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This is the pasta dish found at Pakistani birthday parties and school lunchboxes alike - macaroni tossed in a spiced tomato sauce built the same way a chicken curry gravy would be, rather than an Italian marinara. Ketchup and soy sauce alongside the usual desi spices give it that distinctly South Asian-Chinese fusion flavor many households grew up on.
Prep Time
15 min
Per serving
480kcal
Calories
Cook Time
25 min
Servings
4 people
Difficulty
easy
26g
Protein
56g
Carbs
17g
Fat
3g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
Cook the macaroni according to package instructions until al dente, then drain and set aside.
Heat the oil in a large pan over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Add the chicken pieces and ginger-garlic paste, cooking for 6-7 minutes, until the chicken is browned and mostly cooked through.
Stir in the diced bell pepper and cook for 2-3 minutes.
Add the tomato puree, ketchup, soy sauce, red chili powder, and salt, and cook for 8-10 minutes, until the sauce thickens.
Stir in the cooked macaroni, tossing to coat evenly in the sauce, and cook for another 2-3 minutes to heat through.
Top with the shredded cheese, cover, and let it melt for 1-2 minutes off the heat.
Garnish with fresh coriander and serve hot.
Let the Sauce Thicken Before Adding Pasta: Cooking the tomato-based sauce down properly first ensures it clings to the macaroni rather than making the dish watery once combined. Balance Ketchup and Soy Sauce: This distinctly South Asian combination gives the dish its characteristic tangy-savory flavor - adjust the ratio slightly to taste if you prefer it sweeter or saltier. Melt the Cheese Off the Heat: Covering the pot after removing it from the stove lets the residual heat melt the cheese gently without it becoming rubbery from continued direct heat.
Yes, reduce the red chili powder to about 1/4 teaspoon and skip any extra green chilies, keeping the rest of the recipe the same for a milder version that's still flavorful.
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