1 onion sliced
2 Tbsp ghee1 cinnamon stick
1 cardamom pod
2 cloves
½ tsp ginger garlic
1 tsp chilli powder
½ tsp coriander cumin powder
¼ tsp tumeric
Salt to taste
¼ cup water
1 Tbsp chana flour
1 ½ litres milk
2 cups of coconut milk
1 Tbsp chopped coriander leaves/ spring onion
1 Tbsp crushed chillies
1 box 250g spaghetti
Samoosa or spring roll pastry
Cut into thin pieces.
Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.
Marinate chicken with the following:
Ginger garlic
chilli powder
coriander cumin powder
tumeric
Salt
Braise well, lower heat and cook until chicken is tender.
Mix chana flour and water and add to chicken. Braise for 1-2 minutes.
Stir in milk or coconut milk and simmer for 10 15 minutes.
Garnish with coriander leaves
Deep fry pastry strips until golden brown and crispy.
Roast the crushed chillies in a pan until brown in colour.
Serve in individual bowls:
Place spaghetti in bowl
Pour soup over
Garnish with fried crispy strips
Top with onion sambal.
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