Chicken Macaroni Recipe – Spicy Indian Pasta with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Chicken Macaroni Recipe – Spicy Indian Pasta with Homemade Masala

Hey everyone! If you’re anything like me, you love a good fusion dish. Something that takes familiar flavors and throws a little unexpected twist into the mix. Well, get ready to fall in love with this Chicken Macaroni recipe! It’s a spicy, flavorful Indian-spiced pasta that’s surprisingly easy to make and absolutely bursting with taste. I first made this when I was craving something comforting but wanted a bit of a kick – and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average mac and cheese! We’re taking classic macaroni and elevating it with a vibrant, homemade South Indian masala. The chicken is tender, the sauce is rich and aromatic, and the whole dish is just… well, addictive. It’s a fantastic way to introduce someone to Indian flavors, or just enjoy a comforting meal with a little extra zing. Plus, it comes together in under 30 minutes – perfect for a busy weeknight!

Ingredients

Here’s what you’ll need to make this delicious Chicken Macaroni:

• 1 cup macaroni pasta
• 100 grams chicken breast, cut into bite-sized pieces
• ¼ teaspoon red chili powder (adjust to your spice preference!)
• ¼ teaspoon garam masala powder
• 2 teaspoons fresh coriander leaves, chopped (for garnish)
• To taste salt
• 1 teaspoon oil (for roasting spices)
• ½ tablespoon coriander seeds
• ½ teaspoon black pepper
• 2 dried red chilies
• 3 garlic cloves
• 1 tomato
• 2 tablespoons grated coconut
• ½ tablespoon oil
• ½ teaspoon mustard seeds
• Few curry leaves

Ingredient Notes

Let’s talk about what makes this recipe special. The masala paste is key – it’s where all the incredible flavor comes from. We’re using a blend of South Indian spices like coriander seeds, black pepper, and dried red chilies, which are toasted to bring out their aroma.

Don’t skip the coconut! It adds a lovely sweetness and richness to the masala. I like to use freshly grated coconut, but desiccated coconut works in a pinch.

And of course, the macaroni. Feel free to use any short pasta shape you like – penne, fusilli, or even shells would be great. Using chicken breast keeps it lean, but you could also use boneless, skinless thighs for a richer flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil water in a pot. Add the macaroni pasta with about ½ teaspoon oil to prevent sticking, and cook until al dente. Drain and set aside.
2. Now, let’s make that amazing masala paste. In a pan, heat 1 teaspoon oil. Roast the coriander seeds, black pepper, red chilies, and garlic until fragrant – you’ll smell when they’re ready! Add the tomato and coconut and sauté until golden. Let it cool completely, then grind into a smooth paste with a little water.
3. Heat ½ tablespoon oil in a pan. Add the mustard seeds and curry leaves. Once they splutter (this is important – it releases their flavor!), add the chicken pieces and sauté until they change color.
4. Stir in the ground masala paste, red chili powder, garam masala, and salt. Sauté for about 3 minutes, letting the spices coat the chicken beautifully.
5. Pour in about ¾ cup water, cover, and cook until the chicken is tender. Simmer for a few minutes to thicken the sauce.
6. Finally, add the cooked pasta and toss to coat everything evenly. If it seems too dry, sprinkle in a little water. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the pasta! Al dente is best, as it will continue to cook slightly in the sauce.
• Roasting the spices is crucial for developing their flavor. Don’t rush this step!
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level: For a milder flavor, reduce the amount of red chili powder. For a real kick, add a pinch of cayenne pepper!
• Gluten-Free Option: Simply use gluten-free pasta.
• Vegan Adaptation: Substitute the chicken with plant-based chicken pieces and ensure your oil is vegan-friendly.
• Festival Adaptation: This is a fantastic quick weeknight meal, but it’s also great for a casual get-together with friends. It’s always a hit! My friend, Priya, loves to serve this with a side of raita.

Serving Suggestions

This Chicken Macaroni is a complete meal on its own, but it pairs well with a simple side salad or some papadums. A cooling raita (yogurt dip) is also a great addition to balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of pasta works best in this Chicken Macaroni recipe?

Any short pasta shape will do! Macaroni, penne, fusilli, or shells are all great choices.

2. Can I make the masala paste ahead of time? How should I store it?

Yes, absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. Is it possible to adjust the spice level of this dish?

Definitely! Reduce or increase the amount of red chili powder to suit your taste.

4. What is the best way to ensure the chicken is cooked through?

Make sure the chicken is no longer pink inside and the juices run clear. You can also use a meat thermometer to check – it should reach an internal temperature of 165°F (74°C).

5. Can I use a different type of oil for roasting the spices?

Yes, you can use any neutral-flavored oil like vegetable or canola oil.