Heat some oil in a heavy based pan. Add garlic paste first then red chili powder and salt and sauté until slightly golden.
Then add boiled chicken pieces and tomato paste and cook over low heat until the gravy thickens.
In a separate bowl, take all the vegetables (fried or boiled), add cream cheese, oregano, and the chicken puree, into it.
Mix all the ingredients well and cook over low heat for 3-4 minutes. Check seasoning.
Dish out this mixture on the top of boiled hot spaghtti and garnish accordingly. Serve hot,