Spicy Creamy Chicken Pasta Bake recipe by Faathima Dawood

Ingredients

• 500g pasta (any shape – penne or macaroni works well)
• 1.5 litres water
• ¼ teaspoon rough salt
• 2 tablespoons oil or ghee (Clarified butter)
• 1 medium onion, finely chopped (about 1 cup)
• 3 full chicken fillets, cut into small cubes (around 2½ to 3 cups)
• 1 teaspoon ginger garlic paste
• 2 teaspoons crushed green chilli (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon red chilli powder
• 1 cup frozen sweetcorn, rinsed and drained
• 2 medium tomatoes, liquidised
• ½ tin tomato purée (about 100g)
• 2 tablespoons lemon juice
• 250ml fresh cream (1 cup)
• 375ml full cream milk (1½ cups)
• 1 small tub sour cream (250ml)
• 2 tablespoons mayonnaise
• 6 tablespoons peri-peri sauce (adjust heat level to your preference)
• 1½ cups grated cheese (cheddar, mozzarella or a mix)
• 2 teaspoons za’atar for