Spicy Chicken Masala Pasta

1Cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2In a large pan, heat the oil (2 tablespoons) over medium heat. Add the mustard seeds (1 teaspoon) and let them splutter for a few seconds.

3Add the chopped onion (1 large) to the pan and sauté until golden brown, about 5-7 minutes.

4Stir in the diced chicken and cook until it is no longer pink, about 5-6 minutes.

5Add the chilli powder (1 teaspoon), turmeric powder (½ teaspoon), and salt (1 teaspoon). Mix well to coat the chicken with the spices.

6Pour in the water (½ cup) and bring the mixture to a simmer. Cover the pan and let it cook for about 10 minutes, or until the chicken is cooked through and tender.

7Add the cooked pasta (200 g) to the chicken masala mixture and toss everything together until well combined.

8Sprinkle garam masala (½ teaspoon) over the top and mix gently.

9Garnish with fresh coriander before serving.