Chicken Spaghetti Recipe – Quick Indian-Style Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Chicken Spaghetti Recipe – Quick Indian-Style Stir-Fry

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – a super quick and easy chicken spaghetti stir-fry with a lovely Indian twist. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favourite ever since! It’s perfect for busy weeknights, and the flavours are just so good.

Why You’ll Love This Recipe

This isn’t your traditional spaghetti Bolognese, that’s for sure! This recipe brings together the best of both worlds – the convenience of a quick pasta dish with the vibrant, aromatic flavours of Indian spices. It’s ready in under 30 minutes, it’s packed with veggies, and it’s a guaranteed crowd-pleaser. Plus, it’s a fantastic way to sneak in some extra goodness if you have picky eaters!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp light cooking oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• ½ tsp red chili powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp dried parsley
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 large tomatoes, chopped
• 500 gms ground chicken
• 2 cups frozen mixed vegetables
• 500 gms whole-grain spaghetti

Ingredient Notes

Let’s talk ingredients for a sec! The real magic here comes from the spices. Don’t be shy with the red chili powder, turmeric, and coriander – they’re what give this dish its unique Indian flavour.

I love using whole-grain spaghetti because it’s a bit healthier and keeps you feeling fuller for longer. It adds a nice nutty flavour too! But feel free to use regular spaghetti if that’s what you have on hand.

And the frozen mixed veggies? Total lifesaver! They’re convenient, affordable, and mean you always have a serving of veggies ready to go. You can absolutely use fresh veggies, though – just make sure they’re chopped and ready before you start cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large wok or deep frying pan over medium heat. Add the chopped onion and minced garlic and sauté until they’re softened and fragrant – about 3-5 minutes. You want them to be lightly browned, not burnt!
2. Now, add the red chili powder, turmeric, coriander powder, parsley, oregano, and tomato paste. Fry for about 30 seconds, stirring constantly. This helps to “toast” the spices and really bring out their flavour. Your kitchen should be smelling amazing right about now!
3. Stir in the chopped tomatoes and season with salt and pepper. Cook for 2-3 minutes, until the tomatoes start to soften and break down.
4. Add the ground chicken, breaking it apart with a spatula. Cover the wok and cook for 5-7 minutes, or until the chicken is fully cooked through. Make sure there’s no pink left!
5. Toss in the frozen mixed vegetables and combine everything well. If the mixture seems a little dry, add a splash of water – just enough to create a nice sauce.
6. Finally, add the cooked spaghetti and stir-fry for 2-3 minutes, until everything is evenly coated with the sauce. Give it a good toss to make sure the spaghetti doesn’t stick together.

And that’s it! You’re ready to serve.

Expert Tips

• Don’t overcrowd the wok! If you’re making a big batch, cook the chicken in two batches to ensure it browns properly.
• Taste as you go! Adjust the seasoning to your liking.
• For a richer flavour, use chicken broth instead of water.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the ground chicken for a plant-based ground meat alternative. There are some really good ones available now!
• Gluten-Free Adaptation: Simply use gluten-free spaghetti.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of red chili powder. Or, if you like it spicy, add a pinch of cayenne pepper! My friend loves to add a chopped green chili for extra kick.
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables to save even more time.

Serving Suggestions

This chicken spaghetti is delicious on its own, but it’s even better with a side of raita (yogurt dip) or a simple green salad. A sprinkle of fresh coriander leaves adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of oil is best for this stir-fry? You can use any neutral-flavored oil, like vegetable oil, canola oil, or sunflower oil.
• Can I use a different protein instead of chicken? Absolutely! Ground turkey, beef, or even shrimp would work well.
• Can I make this dish ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the spaghetti and add it when you’re ready to serve.
• How can I adjust the sauce consistency? If the sauce is too thick, add a little more water. If it’s too thin, simmer for a few minutes to allow it to reduce.
• What vegetables can I substitute for the frozen mixed vegetables? Feel free to use any vegetables you like! Broccoli, carrots, peas, and bell peppers are all great options.
• Is this dish suitable for kids? Yes! You can reduce the amount of chili powder to make it milder for little ones. My kids love this – they don’t even realize they’re eating their veggies!

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!