Ingredients
Difficulty : Easy
Serves : 6
Cooking Steps
- 1In a pressure cooker, add 250 g chicken, ½ tsp ginger-garlic paste, salt, and a little water. Cook for 7–8 whistles.
- 2Let the pressure release completely. Shred the cooked chicken and keep aside.
- 3In another pressure cooker, heat 2–3 tbsp oil. Add cardamom, cloves, cinnamon (optional), and curry leaves.
- 4Add sliced onions, green chilies, tomato, salt, and a little water. Close the lid and cook for 1 whistle.
- 5Open the cooker and add 1 tbsp ginger-garlic paste, garam masala, coriander powder, cumin powder, and red chili powder. Mix well.
- 6Add the shredded chicken and chopped fresh coriander leaves. Stir well and switch off the flame.
- 7In a vessel, add water, salt, and oil. Bring it to a boil.
- 8Add 1¼ cups macaroni and cook until tender. Drain the water and keep aside.
- 9In a mixer jar or bowl, beat 6 eggs with black pepper powder and salt until well combined.
- 10In a large bowl, combine the chicken masala, egg mixture, and boiled macaroni. Mix well until everything is evenly coated.
- 11Grease a baking dish or tray with a little oil.
- 12Pour the prepared mixture into the dish and spread evenly.
- 13Bake in a preheated oven at 200°C for 30 minutes or until the top is set and lightly golden.
- 14Remove from the oven, allow it to cool slightly, slice, and serve warm.
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