A recipe which was conceived off the cuff and prepared in a jiffy but turned out to be super delicious! Nowadays I have stopped surfing the net for chicken recipes. Instead, I prefer conceptualizing my own methods to avoid replication and monotony.
A recipe is nothing but a set of culinary guidelines to concoct a dish from various ingredients! When someone is too much into culinary ventures, these guidelines often come automatically to the mind. Though implementing all such ideas into action may not be an easy task every time.
One evening while contemplating to make pasta, the idea of preparing chicken in the same pasta sauce flashed across my mind! Unique, isn’t it? At the same time a very simple idea. I love simple procedures! Though my acquaintances often say that my cooking procedures are tedious and involve a lot of hard work. But that doesn’t mean that my recipes are complicated! Tedious possibly because of the fact that I meticulously do everything from assembling the ingredients to serving the dish on the table.
It gives me immense satisfaction to prepare sauces. Today globalization has blurred boundaries and ingredients are readily available off the shelf locally. Nevertheless, preparing something on your own is a great way to give a personal touch to any dish. Pasta sauce is something I love to prepare at home. I follow a pretty simple method to prepare this sauce! Flavorful yet easy to prepare it’s aromatic and great in taste. Whenever I prepare pasta in this home-made sauce it gives that extra tinge which is missing in the store-bought sauce
Tomatoes- 4 large
Onion- 2 medium size
Garlic- 4-5 pods, chopped.
Black pepper powder- 1 tsp
Sugar- 1 tsp
Salt- to taste
Basil- ½ tsp
Butter- 2 tbsp.
Chicken- 500 gm, boneless
Lime juice- 2 tsp
Ginger-garlic paste- 2 tsp
Chicken masala- 1 tsp
Black pepper powder- ½ tsp
Salt- ¼ tsp
Onion- 1 large, cut into small cubes.
Capsicum- 1, cut into cubes
Refined or Olive Oil- 3 tbsp.
Tomato sauce- 2 tbsp.
Oregano powder- 1 tsp
Salt- to taste
Cheese- 2 tbsp. grated.
Blanch tomatoes in salted water for 7-10 min. Let it come to room temperature. Remove the skin and puree it in a liquidizer.
Heat a non-stick pan. Put butter. When it melts, add chopped garlic and sauté for a few seconds.
Add the chopped onion and fry on medium heat till it turns brown in colour.
Add dry basil, black pepper and mix well.
Add the tomato puree and mix well.
Add salt, pepper and sugar.
Cook on medium heat uncovered till the sauce thickens.
Add Oregano powder.
Take it off the heat once the sauce thickens.
The pasta sauce is ready.
Marinate chicken pieces with lime juice, ginger-garlic paste, chicken masala, garam masala, salt and black pepper powder for at least 1hr.
Heat a non-stick pan and add oil.
Add onion and fry on medium heat till translucent.
Add capsicum and continue to sauté on medium heat.
Add the marinated chicken and fry on high heat for about 5-7 min.
Add the prepared pasta sauce.
Adjust salt and seasoning. Add the tomato sauce.
Cover and cook till the chicken are well cooked and the sauce is well coated the chicken pieces.
Add some water if the gravy becomes too thick.
Sprinkle grated cheese when the gravy is hot.
The cheese will melt and will enhance the taste of the dish.
Serve hot with bread, pasta or steamed rice.
If in a hurry you can use off the shelf ready-made pasta sauce. But home-made pasta sauce will always steal the show.
While making pasta sauce replace butter with olive oil if you want to cut down on calories.
Chicken masala and garam masala are two additional flavorings! They are widely used here, in India. Omit their usage if you are not comfortable with them.
Why Indian flavorings? Simply because I thought it would enhance the taste and so it did. My aim was to prepare some unique and flavorful chicken dish. So, I fused Indian spices with Italian pasta sauce. And I can say with conviction that they did complement each other rather well, thus further enhancing the taste!
Would look forward to suggestions to further improve this recipe! Happy cooking😊