Creamy Cajun Pasta | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
Creamy, smoky, spicy and easy one pot dish. Topping of chicken breast and full of parmesan cheese, this creamy cajun pasta gives delicious flavor in ever bite.
Watch this Masala TV video to learn how to make Cajun Pasta ,Mughlai chicken stew and Peachy mint raita. This show of Evening With Shireen with Chef Shireen Anwar aired on 30 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Cajun pasta:
Ingredients
Fettuccini pasta boiled 3 cups
Tikka boti ½ packet
Parmesan cheese 1 tbsp
Parsley chopped 1 tbsp
Capsicum chopped into cubes 1 cup
Paprika ½ tsp
Red bell paper cut in cubes ½
Chopped garlic 1 tbsp
Onion coarsely chopped 1 cup
Ingredients for sauce
Stock 1 cup
Blended tomatoes 4
Corn flour 1 tbsp
Salt 1 tsp
Pepper 1 tsp
Oil ¼ cup
Cream ½ cup
Chicken powder 1 tbsp
Ingredients to marinate boti
Salt ½ tsp
Pepper ½ tsp
Mustard ½ tsp,
Soya sauce 1 tbsp
Vinegar 1 tbsp
Method for boti
Cook marinated chicken breast in 1 tbsp oil.
Method
Heat oil add chopped garlic, fry for 30 secs, add onion, fry for 1 min, add both the peppers, green and red, stock, mix with chicken powder, add seasonings, blended tomatoes, thicken with corn flour, add cream, mix, add pasta, top with chicken breast, sprinkle with parmesan cheese and parsley.
Mughlai chicken stew:
Ingredients
Chicken16 pieces 1 kg
Clarified butter ½ cup
Oil 2 tbsp
Cloves coarsely crushed 6
Black pepper crushed 6
Black cardamom crushed 2
Green cardamom crushed 2
Cinnamon stick crushed 1
Mace crushed 1
Bay leaf 1
Onion boiled and blended 1
Ginger garlic 2 tbsp
Yogurt ½ cup
Salt 1 ½ tsp
Screw pine essence 1 tbsp
Ingredients to make spice
Brown onion ½ cup
Button red chilies 8
Cashew nuts 8,
Melon seeds 1 tbsp
Poppy seeds 1 tbsp
Method
Heat ghee and oil in a wok, add all the crushed garam masala and bay leaf, add boiled onion paste, fry until onion is light golden, add ginger garlic paste, fry until slightly brown, add ½ cup water with chicken, fry for 5 mins, add yogurt, salt, and the grinded masala, fry well, add 1 ½ cup water, cover and cook till chicken tender, lastly add kewra, mix well, serve with nan or parathas.
Peachy mint raita:
Ingredients
Thick yogurt 1 ½ cup
Milk ¼ cup
Cumin crushed ½ tsp
Sugar 1 tbsp
Chili powder ½ tsp
Black salt ¼ tsp
Salt ¼ tsp
Mint finely chopped 2 tbsp
peaches cubes ½ cup
Method
In a bowl whisk yogurt and milk with all the dry spices, mix well, add chopped mint, peaches, serve garnished with more mint leaves and peach slices, serve chilled.
Watch this Masala TV video to learn how to make Cajun Pasta ,Mughlai chicken stew and Peachy mint raita. This show of Evening With Shireen with Chef Shireen Anwar aired on 30 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Cajun pasta:
Ingredients
Fettuccini pasta boiled 3 cups
Tikka boti ½ packet
Parmesan cheese 1 tbsp
Parsley chopped 1 tbsp
Capsicum chopped into cubes 1 cup
Paprika ½ tsp
Red bell paper cut in cubes ½
Chopped garlic 1 tbsp
Onion coarsely chopped 1 cup
Ingredients for sauce
Stock 1 cup
Blended tomatoes 4
Corn flour 1 tbsp
Salt 1 tsp
Pepper 1 tsp
Oil ¼ cup
Cream ½ cup
Chicken powder 1 tbsp
Ingredients to marinate boti
Salt ½ tsp
Pepper ½ tsp
Mustard ½ tsp,
Soya sauce 1 tbsp
Vinegar 1 tbsp
Method for boti
Cook marinated chicken breast in 1 tbsp oil.
Method
Heat oil add chopped garlic, fry for 30 secs, add onion, fry for 1 min, add both the peppers, green and red, stock, mix with chicken powder, add seasonings, blended tomatoes, thicken with corn flour, add cream, mix, add pasta, top with chicken breast, sprinkle with parmesan cheese and parsley.
Mughlai chicken stew:
Ingredients
Chicken16 pieces 1 kg
Clarified butter ½ cup
Oil 2 tbsp
Cloves coarsely crushed 6
Black pepper crushed 6
Black cardamom crushed 2
Green cardamom crushed 2
Cinnamon stick crushed 1
Mace crushed 1
Bay leaf 1
Onion boiled and blended 1
Ginger garlic 2 tbsp
Yogurt ½ cup
Salt 1 ½ tsp
Screw pine essence 1 tbsp
Ingredients to make spice
Brown onion ½ cup
Button red chilies 8
Cashew nuts 8,
Melon seeds 1 tbsp
Poppy seeds 1 tbsp
Method
Heat ghee and oil in a wok, add all the crushed garam masala and bay leaf, add boiled onion paste, fry until onion is light golden, add ginger garlic paste, fry until slightly brown, add ½ cup water with chicken, fry for 5 mins, add yogurt, salt, and the grinded masala, fry well, add 1 ½ cup water, cover and cook till chicken tender, lastly add kewra, mix well, serve with nan or parathas.
Peachy mint raita:
Ingredients
Thick yogurt 1 ½ cup
Milk ¼ cup
Cumin crushed ½ tsp
Sugar 1 tbsp
Chili powder ½ tsp
Black salt ¼ tsp
Salt ¼ tsp
Mint finely chopped 2 tbsp
peaches cubes ½ cup
Method
In a bowl whisk yogurt and milk with all the dry spices, mix well, add chopped mint, peaches, serve garnished with more mint leaves and peach slices, serve chilled.
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