INGREDIENTS

FOR CHICKEN :::
½ KG CHICKEN CUBES
1 CUBED ONION
3 GRATED TOMATOES
¼ CUP KETCHUP
2 teaspoon PAPRIKA
SALT
PINCH OF HALDI
PINCH OF jeeru (cumin) POWDER

½ PACKET OR 125 G SPAGHETTI BOILED

FOR YELLOW CURRY :::
500ML YOGHURT
1 GREEN CHILLI SLICED
PINCH OF HALDI
PINCH OF CITRIC ACID
¼ teaspoon GARLIC PASTE
SALT
1 teaspoon GRAM FLOUR
1 teaspoon ghee (Clarified butter)
1 teaspoon jeeru (cumin)

2 LARGE POTATOES GRATED AND FRIED CRISPY

2 MEDIUM ONIONS SLICED FINELY AND DEEP FRIED GOLDEN BROWN LIKE BIRYANI

FRESH CORIANDER SLICED FINELY
FRESH GREEN CHILLI SLICED FINELY

METHOD

FIRST PREPARE YOUR CHICKEN : IN A POT ADD A LITTLE OIL AND THEN ONIONS . SAUTE TILL SOFT and SHINY and THEN ADD THE CHICKEN . LOOSEN IT AND THEN ADD THE TOMATOES . WHEN TOMATOES ARE HALF COOKED ADD THE REST OF THE INGREDIENTS AND COO TILL THICK AND DONE. LEAVE ASIDE

NOW COOK CURRY : IN A POT ADD ghee (Clarified butter) and FLL jeeru (cumin) ABOUT A teaspoon , and LET IT SIZZLE . MEAN WHILE IN A BLENDER PUT ALL THE OTHER INGREDIENTS AND BLEND WELL. NOW POUR THIS OVER THE SIZZLING ghee (Clarified butter) AND STIR TILL IT BOILS , LE IT GET THICK AND CREAMY .

NOW SERVING : WHEN READY TO SERVE IN YOUR DISH PUT THE DRAINED SPAGHETTI FIRST , TOP WITH THE CHICKEN FILLING , NEXT ADD THE YELLOW CURRY ON TOP COVERING ALL AREAS , TOP WITH GRATED POTATOE CRISPS, THEN THE FRIED ONIONS , GREEN FRESH CORIANDER AND LASTLY THE GREEN CHILLIES . SERVE IMMEDIATELY .

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