Originally from Burma, Chicken Khow Suey is a popular dish among the Memon & Gujrati community of Pakistan. Our recipe gives it an entirely fresh aroma and taste which you’d surely love to have again and again.
National Butter Chicken Masala 1/2 packet
Chinese flat noodles ½ packet
Boneless Chicken 500 gm cubes
Yogurt 250 gms
Ginger Garlic Paste 1 tsp
Coconut Milk 1 cup
Curry Leaves 10
Zeera Half tsp
Oil 3 tbsp
National Turmeric Powder Half tsp
National Red Chili Powder Half tsp
National Salt 1 tsp
National Garam Masala Powder Half tsp
Butter 50 gms
Fried Ramen Noodles 1 packet
Boiled Eggs 2
Brown Onion 4 tbsp
Chopped Coriander 3 tbsp
Chopped Green Chilies 3
National Chat Masala 2 tbsp
Lemons 2 cut into wedges
Salted Peanuts 1 packet
Potato Finger Chips 4 tbsp
Garlic Cloves 2 fried
Bring 1-liter water to boil.
Add 1 tbsp National Salt and 1 tsp cooking oil in it and stir.
Add noodles and let them cook for 7-8 minutes till done. Remove from the stove and let them drain. Rinse with cold water.
Marinate the chicken cubes in ½ pack National Butter Chicken Masala, 1 tbsp yogurt, and 1 tbsp National ginger garlic paste for an hour.
Mix coconut milk, turmeric, salt, yogurt, red chili powder, and all-spice powder in another bowl. Add this mixture to the half-cooked chicken.
Heat oil in the pan for a couple of minutes. Add cumin paste and stir until golden brown.
Add marinated chicken in the oil and stir until half cooked.
Cook on low flame for about 25-30 minutes. Add butter to the pan.
Pick out curry leaves and throw them in the gravy. Turn off the flame.