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.