Chicken Tikka with Homemade Tortellini Pasta

Ingredients:

For the Pasta Dough:

1. All-purpose Flour - 1 cup

2. Egg - 1

3. Salt - 1/4 tsp

4. Water as needed

For the Pasta Filling:

1. Chicken Tikka (shredded) - 1/2 cup

2. Coriander Chutney - 2 tbsp

3. Homemade Paneer (crumbled) - 1/4 cup

For the Shaping and Cooking of the Pasta:

1. Water - 8 cups

2. Salt - 1 tbsp

For the Rich Butter Chicken Sauce:

1. Olive Oil - 2 tbsp

2. Onion (finely chopped) - 1

3. Ginger Garlic Paste - 1 tsp

4. Tomato (pureed) - 500 g

5. Tomato puree (store bought) - 2 tbsp

6. Dried Basil - 1 tsp

7. Fresh Cream - 200 ml

8. Salt and Black Pepper to taste

For the Curry Powder:

1. Coriander Seeds - 1 tbsp

2. Cumin Seeds - 1 tsp

3. Fennel Seeds - 1 tsp

4. Green Cardamom - 2 nos

5. Cinnamon stick - 1

Method of Preparation:

Mix the flour and salt. Take an egg in a bowl and beat lightly (to mix the yolk and white). Make a well in the centre of the flour mixture and add the egg. With a fork lightly mix in the flour starting from the centre.

Add just enough water to make it as a ball and knead for 5 minutes till smooth. Wrap it in a cling film and let it rest in the kitchen counter for 1/2 an hour.

For the filling, shreds the chicken tikkas in a bowl and add to it the coriander chutney and the crumbled paneer and keep aside.

After half an hour divide the pasta dough into 2 parts. If you have a pasta maker, you can roll the dough in the machine. Sprinkle some flour on the work surface.

Take one half of the dough and roll it into a rectangle as thinly as possible. Cut in half, so that you have two pieces of dough strips 15 inches long and five inches across. Keep the other dough wrapped in the cling film to prevent it from drying out

Fold the first sheet along its midline to make a light crease and then re-open it. Working so that your filling is approximately one-and-a-half inches in diameter and half an inch apart.

Place six even heaping tablespoons of filling along the lower half of the dough.

Moisten the dough lightly with your water, then fold it over along the crease, pressing from the folded point outward to remove excess air. Gently pat the dough down around each lump of filling to create a seal.

And finally, use the cookie cutter or a stamp to slice your tortellini into even rounds or cones as you like.

Repeat the same steps for the other half of dough as well.

Puree 500 g of large tomato and strain through a strainer to discard the seeds and the cover.

Dry roast 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 2 green cardamoms, 1inch cinnamon stick and grind to a fine powder. keep aside. You will be needing 1 tsp of this home-made curry powder.

Start the sauce by heating your olive oil in a medium pan. Fry the onion and add the ginger garlic paste and cook until soft and aromatic, before adding the strained tomato puree, store bought tomato puree.

Add 1 tsp curry powder, basil leaves, along with the salt and pepper. Stir together and cook to 5 to 10 minutes gently over medium heat. While the sauce is cooking, start cooking your tortellini by adding it to a large pan on a low boil.

Cook for around 3-4 minutes. When cooked remove from the pan, drain away any excess water and serve with the creamy tomato sauce.

Transfer the content to a blender and blend it perfectly. Strain and transfer to the pan once again. Add the cream, butter and further cook for 5 more minutes.

While the sauce is cooking, start cooking your tortellini by adding Salt to 8 cups of water and bring to a rolling boil. Drop in the prepared tortellini few at a time. Cook for two minutes or till they float on top.

Remove them with a slotted spoon and keep aside. Repeat the same for all the tortellini. When cooked remove from the pan, drain away any excess water and served with the creamy tomato sauce.

Your amazing chicken tikka tortellini with rich butter chicken tomato sauce ready. Enjoy hot.