Prepare all ingredients.

Make a marinade by combining dried red chillies, green chillies, fennel seeds, turmeric powder, and salt in a mixer-jar and grind to a coarse paste.

Transfer the marinade to a mixing bowl, add the chicken pieces, and coat well.

Set aside the marinated chicken.

Heat oil in a pan on medium heat.

Stir fry the chicken pieces for about 10 minutes until well cooked.

Cook macaroni pasta with salt in boiling water until al dente.

Drain the pasta from the hot water and rinse under cold water to stop cooking.

Drain the pasta completely and drizzle with olive oil to prevent sticking.

Set the pasta aside.

Heat oil in a pan on medium heat.

Add onion and sauté until transparent (about 2 minutes).

Add green chillies and ginger garlic paste and sauté until the raw smell disappears.

Add tomato paste, salt, garam masala, and mix well.

Cover and cook for 5 minutes on low heat.

Add the cooked macaroni pasta and chicken to the sauce and mix well.

Cover the Chicken Macaroni Pasta and cook for another 2 minutes.

Finally, add coriander leaves and mix.

Serve hot.