Tandoori Chicken with Tagliatelle

Tandoori Chicken with Tagliatelle
  • 200 grams chicken fillet
  • 2 t Tandoori paste Marinade
  • 2 t Shallots
  • 1 Garlic clove
  • ½ t fresh chilli (optional)
  • ½ cup fresh cream
  • 200 g Tagliatelle
  • Olive Oil
  1. Blanch paste (10 minutes in boiling water).
  2. Refresh under cold water.
  3. Slice the chicken into thin strips. Marinate in Tandoori Saute in hot Olive Oil then place into bowl.
  4. Put aside Boil water (salted optional) and cook Tagliatelle for 8 minutes or until al dente.
  5. Heat a clean fry pan – Saute shallots, garlic & fresh chilli.
  6. Add cream cooked pasta and chicken to the fry pan
  7. Reduce and then serve.


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