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Tandoori Chicken Pasta.jpg

Tandoori Chicken Pasta

The Indian restaurant in the food court at my local shopping mall makes THE best tandoori chicken (and dosas, too) which I buy and freeze for a  rainy day. This is one dish I love to whip up in a few minutes, and tastes absolutely fantastic! You don’t need any seasoning or spice as the tandoori masala already on the chicken does all the work.

Serves 4

Preparation Time: 5 minutes / Cooking Time: 10 minutes


  • ·         2 tbl butter
  • ·         15 medium mushrooms (approx. 200g)
  • ·         100g French beans
  • ·         6 cooked tandoori chicken thighs (500-600g)
  • ·         300ml sour cream
  • ·         ¼ tsp of your favourite dried herbs (optional)
  • ·         Cooked pasta, to serve

Standard Method

  1. Peel the mushrooms and slice thickly.
  2. Top and tail the French beans, and chop into 1 inch lengths.
  3. Thickly slice the cooked tandoori chicken thighs.
  4.  Melt the butter in a wok on low heat. Add the mushrooms and French beans, increase the heat slightly and sauté for approximately 5 minutes until mushrooms start to soften.
  5. Add the tandoori chicken and stir for a minute to heat through.
  6. Add the sour cream and stir so it melts and coats evenly.
  7.  Stir through herbs, if desired.

Serve on top of your favourite cooked pasta, and voila - a delicious fusion pasta dish!

Enjoy! GPW