Pani (Water) as required
Namak (Salt) 1 tbs
Cooking oil 1 tbs
Fettuccine pasta 250 gms
Chicken fillets 400 gms
Namak (Salt) ½ tsp or to taste
Onion powder 1 tsp
Kali mirch (Black pepper) crushed ½ tsp
Olive oil 1-2 tbs
Olive oil 2 tbs
Makhan (Butter) 1 tbs
Pyaz (Onion) chopped 1 medium
Lehsan (Garlic) chopped 1 tsp
Red thai chilies chopped 2
Olpers Cream 1 Cup (room temperature) Olpers Cream 3-4 tbs (room temperature)
Namak (Salt) 1/4 tsp or to taste
Cayenne powder 1 & ½ tsp
Lal mirch (Red chili) crushed ½ tsp
Fresh parsley chopped 1 tbs
Yakhni (Chicken stock) 1 Cup or as required
Red thai chili chopped Fresh parsley chopped
Lal mirch (Red chili) crushed
In pot,add water,salt,mix well and bring it to boil.
Add cooking oil and mix.
Add fettuccine pasta and boil for 8-10 minutes and rinse with water & set aside.
Season chicken fillets with salt,onion powder,black pepper crushed,apply evenly on both sides & set aside.
In grill pan,add olive oil,place season chicken fillets and grill from both sides until done (approx. 4-5 minutes each side) & set aside.
In wok,add olive oil,butter and let it melt.
Add onion and fry until translucent.
Add garlic,red thai chilies and mix well.
Add cream,cream cheese and mix well.
Add salt,cayenne powder,red chili crushed,fresh parsley and mix well.
Add chicken stock,whisk well & bring it to boil.
Now add boiled fettuccine pasta and give it a good mix.
Cut chicken fillets into slices.
On serving dish,add cooked fettuccine pasta,red thai chili,cooked chicken pieces,fresh parsley,red chili crushed & serve!