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Diwali recipe: How to make Penne Makhani

By Chef Avijit Deb Sharma
October 26, 2019 08:34 IST
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Bored of traditional sweets? Charm your guests with a fusion recipe this Diwali.

Avijit Deb Sharma, Executive Chef at Ibis and Novotel Bengaluru shares an interesting recipe. 


  • 75 gm penne (boiled al dente)
  • 10 gm garlic, peeled and chopped 
  • 5 gm green chilli, chopped
  • 80 gm tomato makhani gravy
  • 50 gm onion tomato gravy 
  • 10 gm red chilli powder 
  • 5 gm red chilli flakes 
  • 20 gm Amul fresh cream
  • 20 gm butter, salted
  • 10 gm Parmesan, grated fine
  • 80 gm chicken breast, boneless (diced, only for chicken pasta)


  • Heat oil in a pan and add chopped garlic. Add green chillies and let brown well. For non-veg penne makhani, add diced raw chicken before the gravies are added and saute till done. 
  • Add the onion and tomato gravy. Saute well till oil separates.
  • Add the red chilli powder and butter. Toss in the penne. Add water as needed to adjust the sauce to a coating consistency.
  • Finish off with cream, Parmesan cheese and red chilli flakes. 

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Chef Avijit Deb Sharma