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Homestyle Desi Macaroni with Chicken and Cabbage

Prep 15 min Cook 20 min Difficulty 2/5

A quick homestyle Desi macaroni with chicken and cabbage — 35 minutes, simple steps, and easy swaps for leftovers and vegans.

Why this recipe works

This is a quick homestyle Desi macaroni combining seared chicken, crisp cabbage, potato and simple pantry sauces. It suits cooks who want a comforting, one-pan pasta with South Asian flavors and easy swaps for vegans or meal prep. Prep: 15 min • Cook: 20 min • Difficulty: Easy

Search intent: recipe/instructions
  • desi macaroni recipe
  • macaroni with chicken and cabbage
  • easy chicken pasta desi style
  • one-pan macaroni stir fry
  • leftover-friendly macaroni recipe

Key takeaways

Ready in ~35 minutes with minimal prep.
Keep cabbage slightly crisp for best texture.
Easy swaps: tofu for vegan, thighs for richer chicken.

Recipe guide

This is a quick homestyle Desi macaroni combining seared chicken, crisp cabbage, potato and simple pantry sauces. It suits cooks who want a comforting, one-pan pasta with South Asian flavors and easy swaps for vegans or meal prep. Prep: 15 min • Cook: 20 min • Difficulty: Easy

A complete, 35-minute homestyle macaroni stir-fry using pantry sauces and simple veg.

  • Ready in ~35 minutes with minimal prep.
  • Keep cabbage slightly crisp for best texture.
  • Easy swaps: tofu for vegan, thighs for richer chicken.

Ingredients

Ingredients (serves 3–4): 200 g macaroni, 200 g boneless chicken (bite-sized), 150 g cabbage (thinly sliced), 1 small potato (diced), 1 medium onion (thinly sliced), 3 cloves garlic (minced), 2 medium tomatoes (chopped), 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp chili sauce, 1 tsp vinegar, 2 tbsp curd (yogurt), 1 sprig coriander (chopped), 1 lemon (juice), salt and pepper. Bring salted water to a boil for the pasta.

Step-by-step method

Method: 1) Cook macaroni until al dente, reserve 3–4 tbsp pasta water, drain. 2) Pat chicken dry, season; heat 1 tbsp oil and sear chicken until cooked; remove. 3) Add remaining oil, sauté onion until translucent, add garlic. 4) Add potato, cover and cook until just tender. 5) Stir in tomatoes until soft, then add cabbage and cook until wilted but slightly crisp. 6) Return chicken, add soy, chili sauce, vinegar and curd; simmer to combine. 7) Toss in macaroni, add reserved pasta water if needed, adjust salt, pepper and lemon. Garnish with coriander and serve hot.

Tips, variations and swaps

Quick tips: Cut potato small so it cooks fast; don’t overcook cabbage to keep texture; add sauces to taste — start with listed amounts and increase gradually. Variations: swap chili sauce for ketchup and use garam masala for a warmer spice profile. To make it vegan: use tofu and replace curd with coconut yogurt.

Ingredients

  • 200 g macaroni
  • 200 g chicken
  • 1 medium onion
  • 3 cloves garlic
  • 2 medium tomato
  • 150 g cabbage
  • 1 small potato
  • 2 tbsp olive oil
  • 1 tbsp soya sauce
  • 1 tbsp chili sauce
  • 1 tsp vinegar
  • 2 tbsp curd
  • 1 sprig coriander
  • 1 lemon

Instructions

  1. Bring a pot of salted water to a boil and cook macaroni until al dente, drain and reserve a little pasta water.
  2. Pat chicken dry, cut into bite-sized pieces, season lightly with salt and pepper.
  3. Heat 1 tbsp olive oil in a pan over medium-high heat, sear chicken until browned and cooked through, remove and set aside.
  4. Slice onion thinly and mince garlic.
  5. Thinly slice cabbage and dice potato into small cubes.
  6. Add remaining 1 tbsp olive oil to the pan, sauté onion until translucent, then add garlic and cook until fragrant.
  7. Add potato cubes, cover and cook until just tender, stirring occasionally.
  8. Stir in tomatoes (chopped) and cook until they soften and release juices.
  9. Add cabbage and cook until wilted but still slightly crisp.
  10. Return chicken to the pan and mix well.
  11. Stir in soya sauce, chili sauce, vinegar and curd; combine and simmer briefly to coat.
  12. Add cooked macaroni to the pan, toss gently to combine, add a splash of reserved pasta water if needed to loosen.
  13. Adjust seasoning with salt, pepper and a squeeze of lemon juice.
  14. Garnish with chopped coriander and serve hot.

FAQs

How long will leftovers keep and how should I reheat them? Store cooled leftovers in an airtight container in the fridge for 2–3 days; gently reheat in a skillet with a splash of water or oil to restore texture.
Can I substitute the chicken with something else? Use boneless chicken thigh or firm tofu as substitutes; adjust cooking time for thighs (slightly longer) and add tofu near the end so it doesn't break up.
Can I prepare parts of this recipe ahead to save time? Yes — cook pasta a minute less for stir-frying, pre-cook potatoes until just tender, and tuck steps like chopping and measuring into a 10–15 minute prep window.