Prepare the Spaghetti

You will need 200gm spaghetti pasta. Boil as per package instructions, adding some salt and oil into the boiling water. Drain, then drizzle 1 tbsp. of oil on the pasta to prevent it from clumping together. Put in a hotpot and set aside.
For the Mayonnaise sauce

Mix all ingredients together and adjust taste. Set aside.

For the Chicken and Veggies Gravy

Heat the oil in a pan, add the onions and fry until they are translucent. Add the chicken, ginger and garlic paste. Fry for a few minutes until the chicken color changes. Then add the capsicum and carrots. Stir fry until the chicken is about done (should take about 8-10 minutes). Add the green chillies, chopped coriander, soya sauce, ketchup and lemon juice, plus chilli flakes, salt and pepper. Cook together for 2 minutes, then add the corn flour mixed in water. Lower the heat and let the gravy simmer for a few more minutes. You can add some extra water if you want extra gravy or if you find it too dry. Adjust taste and turn off the heat.

In a small pan, prepare the garlic and chilli topping. Take 3-4 cloves of garlic and chop them up into tiny bits. Then chop 2-3 green chillies. Add 1 tbsp. butter to the pan and let it melt, then add the garlic and chili. On low heat, fry these together for a few minutes until the aroma is great and the garlic is fried.

For the layering

Take a dish, pour the rice to cover the bottom. Then follow it with the spaghetti to cover the rice. Then pour the chicken gravy over the spaghetti. Drizzle the mayonnaise sauce all around the edges and some in the center. Finally sprinkle the buttery garlic and chilli all over and serve!

The dish can be reheated easily in the microwave, or you can prepare all the layers in advance and then give them a quick heating and pile them up just before serving.