Recipe credit: Creative Cooking
Picture credit: Fatima A Latif
Bismillah hir Rahman nir Raheem
1 chicken cut washed and drained1 medium onion thinly sliced2 tablespoon ghee (Clarified butter) (Clarified butter)1 cinnamon stick1 cardamom pod2 cloves½ teaspoon ginger garlic ½ teaspoon chilli garlic paste 1 teaspoon chilli powder 1 teaspoon dhana1 teaspoon jiro ½ teaspoon tumeric Salt to tasteGrounded fresh coriander leaves
¼ cup water 1 tablespoon gram flour (chana flour)2 to 3 cups milk½ cup dessicated coconut 1 tablespoon chopped coriander leaves
1 tablespoon crushed chillies roasted in a pan till brown
250g spaghetti broken into small pieces and boiled
Samoosa pur cut into strips fried till golden
Saute onion, cinnamon, cardamom and cloves in ghee (Clarified butter) (Clarified butter) till onion is soft.Add chicken, ginger garlic, chilli garlic, chilli powder, dhana, jiro, tumeric, salt and grounded coriander. Braise well lower heat and cook till chicken is tender.Mix water and gram flour to a paste and add to chicken. Braise for minute.Stir in milk and coconut and simmer for about 10 minutues.Garnish with coriander leaves.
To serve Place some spaghetti in bowlPour soup overGarnish with pur stripsTop with finely cut onion and green chilli mixed in vinegar flavoured with s&p.
I used coconut milk instead of milk and coconut