Recipe from Indian Delights
Slightly amended by: Naeema Mia
Pic credit :@naeema_mia
1 chicken, disjointed
2 medium onions, thinly sliced
1 tomatoe grated
1 cinnamon stick
3 Elachi (cardomom) pods
2 tablespoon ghee (Clarified butter)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon ginger and garlic
1 teaspoon dhana jeeru (cumin)
½ teaspoon arad (Turmeric)
2 cups milk
2 cups water
1 tin coconut milk
dhania (coriander) chopped
Samoosa pur strips
Braise onion in ghee (Clarified butter) until pink, add ginger garlic braise for one minute.
Add chicken, tomatoe and spices braise well.
Cook chicken on low until done.
Add milk, water and coconut milk to make a thin soup.
Simmer for 10-15 minutes.
Boil spaghetti in salt water with oil until al dente.
Drain, set aside
Fry pur, drain excess oil on paper towel.
Serve khowse (noodles) with all its accompaniments
To serve :
Serve spaghetti in a bowl , pour khowse (noodles) over and garnish with pur strips