Fill a large utensil with water. Add salt. Bring the water to a rolling boil.
Slowly add the pasta to the boiling water. Ideally, the water shouldn't stop boiling, but if that happens, it's ok.
Keep stirring.Pasta will stick together if it isn't stirred during the crucial first moments of cooking. Don't add oil, because that will make the pasta slippery and the sauce won't stick to it when it's done.
Most pastas cook in 8-12 minutes. The only way to tell if the pasta is correctly cooked is to taste it. It should be 'al dente' - firm, yet tender, with a tiny core in the middle. There shouldn't be any solid white in the center of the pasta.
Now drain the pasta into a colander.
In a pan, heat butter and add the flour and stir well till the raw smell of the flour goes.
Slowly add the chicken stock while stirring. Once the sauce thickens, take off the heat.
In another pan, heat butter and add chopped onion and saute till translucent.
Add the ginger and garlic pastes and toss till the raw smell goes.
Add the carrots and chicken and stir well. Now add the capsicum and pepper powder and mix well.
Add the cooked pasta, garam masala powder and the prepared sauce and stir well.
It will boil slightly and thicken. Switch off the heat.