Chop 1 small onion finely and cut 350 g boneless chicken into bite-size cubes.

Boil pasta according to the package directions, then drain it well and set aside 300 g boiled pasta.

Heat 2 tbsp cooking oil in a pot over medium heat, then stir in 1 tsp garlic paste.

Add the chopped onion and fry for about 3 to 4 minutes until translucent.

Add the 350 g chicken cubes and stir to coat them with the aromatic oil.

Cook the chicken for 5 to 7 minutes, stirring occasionally, until it changes color and is cooked through.

Add 1 tbsp tandoori masala and 1 tsp mixed herbs, then stir until the chicken is evenly coated.

Add 1/2 tsp crushed red chili and stir for 30 seconds to bloom the spices.

Stir in 2 1/2 tbsp tomato paste and 1 tbsp lemon juice until a red sauce base forms.

Pour in 3/4 cup chicken stock and stir until the sauce is smooth.

Simmer the sauce for 3 to 5 minutes until slightly thickened.

Add the 300 g boiled pasta and toss until every piece is coated with tandoori chicken sauce.

Serve hot, either tossed together or with the pasta and sauce served separately.