Buttered Chicken Curry Spaghetti

Prepare your spaghetti, boil it with water and chicken stock powder. Boil it until around 1 minute before your spaghetti instruction's package (if the package said 8 minutes, boil it around 7 minutes).

Drain your spaghetti, save the water for later purpose.

Stir fry your chicken until golden brown, set aside.

Use the remain oil from cooking the chicken and, add more olive oil if it's not enough. Stir fry your onion, garlic, and tomatoes.

Add turmeric powder, curry powder, cinnamon powder, nutmeg powder, black cummins, green cardamom, and chilli flakes. (To make it simple, I prepared all of these dry ingredients previously into one bowl, when the time I want to use it, I could put them instantly at once.)

After the onions and tomatoes a bit soften, add your cooking cream, ketchup, and spaghetti water.

Add your chicken, season with sugar and chicken stock powder, butter, and add your lime juice as well.

Add your boiled spaghetti, simmer with low heat for a while, let the liquid reduce a bit or until you find the right consistency for your spaghetti sauce.

Serve your spaghetti into a big plate, garnish with sprinkle of black cummins or you could also add basil leaf for decorating your spaghetti

Have a nice try!