1 chicken cut washed and drained
1 medium onion thinly sliced
2 tablespoon ghee (Clarified butter)
1 cinnamon stick
1 cardamom pod
½ teaspoon ginger garlic
½ teaspoon chilli garlic paste
1 teaspoon chilli powder
1 teaspoon dhana
1 teaspoon jiro
½ teaspoon tumeric
Salt to taste
Grounded fresh coriander leaves
¼ cup water
1 tablespoon gram flour (chana flour)
2 to 3 cups milk
½ 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) 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.
Place some spaghetti in bowl
Pour soup over
Garnish with pur strips
Top with finely cut onion and green chilli mixed in vinegar flavoured with s&p.
Culinary Skills By: Fatima Asif Latif
INFO & TIPS
I served with rice too.