Spread the chicken over the spaghetti mixture and serve the dish in a beautiful platter. Enjoy it hot.
Chicken (boneless) ½ kg
Spaghetti 1 pkt 200 gm
Salt to taste
Garlic Cloves 7 -8
Ginger Garlic Paste 1 tbsp
Ground Black Pepper 1 tbsp
Sugar 1 tbsp
Red Chilies (crushed) 1 tbsp
Cauliflower (small) 1
Tomato Paste 1 cup
Soya Sauce 2 tbsp
Chili Sauce 2 tbsp
Corn Flour 2 tbsp
Dalda Olive Oil 4 tbsp
Separate the florets of cauliflower, cut different colours of capsicum in cubes and finely chop the garlic. Fry the vegetables in a pan with Dalda Olive Oil over medium heat for 3 – 4 minutes and set aside.
Wash the chicken and cut it into stripes. Marinate it with salt, garlic paste, 1 tbsp of soya sauce, black pepper, 1 tsp of sugar and 1 tbsp of Dalda Olive Oil for a half hour. Keep the chicken covered in the fridge.
In a frying pan heat Dalda Oilve Oil over medium heat for 1 minute, add the marinated chicken and fry for 4 – 5 minutes over high heat and remove from the pan.
In the same frying pan melt the sugar over low heat, add the remaining soya sauce and put the chicken back in to cook for 2 – 3 minutes more.
In another pan, mix 1 tbsp of corn flour and ½ cup of water until well blended, heat the mixture till it thickens and remove.
Boil the spaghetti in salted water for 12 – 15 minutes or till cooked. Strain and pour cold water over the spaghetti and set aside.
Heat Dalda Olive Oil in a pan for 1 – 2 minutes, add chopped garlic and fry till golden.
Add fried vegetables, spaghetti, salt and red chilies to the pan for 4 – 5 minutes, mix in the tomato paste, chili sauce and corn flour dissolved in 2 tbsp of water.