For the sauce
You will need 500 gms boneless chicken chunks, 200 ml of tomato sauce, 2-3 spoon coconut milk (optional), 1 tbsp pasta seasoning, 4-5 button mushrooms cleaned and sliced, one large onion, 5-6 garlic cloves, 1-inch ginger all grated. Now take a big mixing bowl, add the ingredients along with 1 tbsp black pepper powder, 1 tbsp garam masala and a little salt. Mix it properly and let it marinate for 15-20 minutes till the spaghetti is ready.
Cook the spaghetti
Put one and a half litres of water with 1 tbsp of salt and olive oil (extra virgin) in a large pot. Let it come to a boil and add 500 gms of spaghetti. Cook for 10-13 minutes and switch off the stove. Pour the cooked spaghetti into a colander, wash it with cold water and mix it with 2 tbsp of olive oil (extra virgin).
Cook the sauce
Heat a non-stick pan with 2 tbsp of olive oil and add the marinated chicken chunks. Stir once and let it simmer in low flame for 10-12 minutes. Now add 1 tsp of black pepper powder, check for salt – add as per your requirement, add little water to maintain the sauce thickness and let it cook for another 5-6 minutes in low flame to finish the dish.
The Final Mix
Put the cooked spaghetti in a large mixing bowl and pour the hot meat and mushroom sauce. Mix it slowly and serve to enjoy your homemade spaghetti.
For vegetarian options- replace chicken with paneer chunks.
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