Hyderabadi Chicken Pasta Bake

Ingredients

• 250 g boneless chicken breast
• 100 g plain yogurt
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 tbsp ginger‑garlic paste
• 200 g penne pasta
• 200 g canned crushed tomatoes
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 100 g mozzarella cheese, shredded
• to taste salt
• to taste black pepper

Instructions

1. 1

   Marinate the chicken: combine yogurt, garam masala, red chili powder, ginger‑garlic paste, salt, and pepper in a bowl; add chicken pieces, coat well, and let sit for 10 minutes while you prep the pasta.

2. 2

   Cook the pasta: bring a pot of salted water to boil, add penne and cook al dente (about 8 minutes); drain and set aside.

3. 3

   Prepare the sauce: heat olive oil in a pan over medium heat, sauté onion until translucent (3 minutes), add crushed tomatoes, a pinch of garam masala, and simmer for 5 minutes; season with salt and pepper.

4. 4

   Cook the chicken tikka: in the same pan or a separate skillet, sear the marinated chicken over high heat until browned and cooked through, about 6 minutes total.

5. 5

   Assemble the bake: in a baking dish, layer half the pasta, then half the tomato sauce, followed by half the chicken pieces; repeat layers, finish with shredded mozzarella on top.

6. 6

   Bake: preheat oven to 200 °C (390 °F); bake the assembled dish for 20 minutes until the cheese is golden and bubbling.

7. 7

   Rest and serve: let the bake rest 5 minutes before plating to allow the layers to set.