Butter Chicken Khow Suey

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.

I Made It


  • 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.