200gms farfalle or any pasta
250gms boneless chicken, cut into tiny pieces
1tbs lemon juice
1/2 cinnamon stick
1 big onion, finely chopped
1/2cup tomato puree
2tbs ginger-garlic paste
1tbs coriander powder
2tsp red chilli powder or to taste
1/4tsp turmeric powder
1 1/2cups water
salt to taste
2tbs coriander leaves, finely chopped
1tsp dried red chilli flakes
Cook the pasta as per instructions.
In the meantime mix the chicken with lemon juice and salt and keep aside.
Heat oil in a pan. Add the cardamom, cloves and cinnamon and fry for 30secs.
Add the onions and saute till golden. Add the ginger-garlic paste and tomato puree and cook till thick.
Add the masalas and fry for 1min. Add the chicken and fry for 2-3mins. Then add the water, salt and bring to boil. Cook on medium heat till the chicken is tender.
If the gravy is too thin then thicken with about 1tbs cornflour mixed in 2-3tbs water and cook for a minute.
Stir in the coriander leaves.
When the pasta is done, drain well and place on a serving dish. Top with chicken curry and sprinkle some chilli flakes. Serve hot.