Tandoori Chicken Pasta with Garlic Butter

Method

1. Blend 3 tablespoons yogurt, 2 tablespoons blended garlic, 1/2 tablespoon dried parsley, 1 teaspoon salt, 2 tablespoons tandoori powder, 1 tablespoon cooking oil, 1 tablespoon cumin powder and 1 tablespoon lime juice until completely smooth.
2. Rinse 350g chicken breast, drain it and pat it dry with paper towel. Put it in a bowl, pour over all the blended mixture, mix well and marinate for 30 minutes.
3. Heat a pan with cooking oil and fry the chicken for about 5 to 6 minutes a side until cooked through, then cut it into bite sized pieces.
4. Bring a pot of water to the boil, add 1 teaspoon salt and 3 tablespoons cooking oil, drop in 200g spaghetti, stir, and boil for 15 to 20 minutes, stirring now and then so it does not stick to the pot. Drain the pasta, rinse it in cold water and drain it again.
5. Set a pan over the heat with 50g salted butter and 3 teaspoons blended garlic and fry until fragrant, then add 1 teaspoon dried chili, 2 teaspoons ground black pepper and 2 teaspoons dried parsley and stir.
6. Add the drained pasta and toss, pour in 4 tablespoons of the pasta water and stir fry for about 2 minutes, then turn off the heat.
7. Make the garlic butter sauce: in a separate pan, melt 30g butter, add 3 thinly sliced garlic cloves, and turn off the heat once the garlic is golden and fragrant. Pour it over the pasta with the tandoori chicken.

Tips

• Tandoori powder is a blend of red chili and paprika with turmeric, orange in color and strongly hot, sold at Indian spice counters and imported goods stalls.
• Without tandoori powder, mix paprika with turmeric, cumin, ground ginger and chili powder.
• Dried parsley can be swapped for finely chopped fresh parsley.
• Holding back 4 tablespoons of pasta water for the toss keeps the strands glossy rather than dry.