Spiced Tandoori Chicken Pasta

1.In a bowl, combine the chicken pieces with tandoori masala (2 tablespoons), turmeric powder (1 teaspoon), red pepper powder (1 teaspoon), and 1 tablespoon of vegetable oil (4 tablespoons). Mix well to coat the chicken evenly and let it marinate for at least 30 minutes.

2.In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

3.In a large skillet, heat the remaining 3 tablespoons of vegetable oil (4 tablespoons) over medium heat. Add the chopped onion (1 large) and sauté until translucent, about 5-7 minutes.

4.Add the minced garlic (4 cloves) to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.

5.Increase the heat to medium-high and add the marinated chicken to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly charred.

6.Stir in the canned diced tomatoes (400 g) and bring the mixture to a simmer. Reduce the heat to low and let it cook for 5-7 minutes to allow the flavors to meld. Season with salt to taste.

7.Add the cooked pasta to the skillet, tossing to combine with the chicken and sauce. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.

8.Finish with a squeeze of lemon juice (1 tablespoon) and garnish with fresh cilantro leaves before serving.