Tandoori-Style Chicken Pasta Bake

Ingredients

• 300 g chicken breast
• 120 g plain yogurt
• 2 tbsp tandoori spice mix (or garam masala + paprika)
• 1 tbsp lemon juice
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 small red onion
• 180 g pasta (penne or fusilli)
• 1/2 cup canned crushed tomatoes(optional)
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 120 g mozzarella cheese, shredded
• 2 tbsp fresh cilantro (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven to 200°C/400°F. Cook pasta in salted boiling water until just al dente; drain. Dice chicken into bite-size pieces. Mince garlic and finely slice onion.

2. 2

   Mix and cook chicken (about 10 minutes): In a bowl, stir yogurt, tandoori spice mix, lemon juice, garlic, 1/4 tsp salt (if using), and pepper. Toss chicken with the mixture. Heat olive oil in a skillet over medium-high heat and cook chicken and onion until chicken is cooked through and lightly browned, about 8–10 minutes.

3. 3

   Assemble (about 5 minutes): In a baking dish, combine drained pasta with crushed tomatoes (if using) and the cooked chicken. Top evenly with mozzarella.

4. 4

   Bake (about 10 minutes, then broil if needed): Bake until bubbly and golden on top, about 10–15 minutes. Rest 2 minutes, then garnish with cilantro if desired and serve.