tbsp Noor Oil
kg chicken fillets (cubed)
red onion (chopped in wedges)
garlic cloves, (finely chopped)
tbsp sweet paprika
gm fresh tomatoes (chopped)
cup chicken stock
cup chopped fresh curly parsley
extra yogurt to serve
ml Noor Oil
Add some Noor Oil in the pan and start frying the chicken in batches so as not to crowd the pan.
Heat the rest of the oil and start cooking the onions until it softens, then add the garlic and the paprika and wait till they get aromatic. Increase heat and add in the tomatoes and stock, simmer for a bit before you add in the chicken.
Lower the heat and simmer for another 12 minutes until chicken is thoroughly cooked. Place yogurt in a bowl adding a scoop of the sauce, stir to combine, then add the mixture back to the pan and simmer while stirring (so the yogurt does not break down).
Cook the pasta according to instructions till it is al dente then drain. Add some Noor Oil to the pasta to prevent it from sticking. Add to the chicken, and mix well on medium heat, remove from fire and season well and serve with an extra dollop of yogurt and fresh parsley.