Try our signature Khao Suey recipe using tikka marination proving to be a hearty dish leaving you satisfied.
I Made It
Chicken Tikka Marination:
Chicken Boneless Chunks, 250 Gm
Oil, 3 -4 Tablespoon
Onion Slices, 1 Onion Medium
Ginger & Garlic Paste, 1 Tablespoon
Tomato Puree, ½ Cup
Yogurt, 2-3 Tablespoon
Chicken Powder, 1 Teaspoon
National Chicken Tikka Masala, 1 Teaspoon
Coal For Smoke
Yogurt, 1 Cup
Gram Flour, ½ Cup
Green Chili Big, 2- 3
Ginger And Garlic Paste, 1 Tablespoon
National Salt to Taste
National Red Chili Powder, 1 Teaspoon
National Turmeric Powder, 1 Teaspoon
National Cumin Seeds, 1 Teaspoon
Water, 1 & ½ Glass
Curry Leaves, 8 -10
Oil, 3 -4 Tablespoons
Boiled Spaghetti, 1 Cup
Fried Garlic, 1 Tablespoon
Chopped Coriander, 1 Teaspoon
Roasted Peanuts, 1 Tablespoon
Spicy Chips, 1-2 Tablespoons
To prepare curry, put yogurt, gram flour, green chilies, ginger, and garlic paste, salt, red chili powder, turmeric powder, and water in the grinder and grind it for 1 to 2 minutes.
Take a pan and heat oil in it, add cumin seeds, and cook for 10 to 20 seconds, then add curry leaves and cook for a further 30 seconds. Add yogurt and gram flour mixture and cook on low flame for the next 25 to 30 minutes. After, add water and adjust consistency and salt, if required can be added to taste.
Heat oil in a pan and fry the onion until golden brown. Now add ginger & garlic paste and cook for 30 to 40 seconds.
Toss chicken in and sauté for a minute, add national chicken tikka masala & chicken powder and cook for 1 minute, now add yogurt & tomato puree and cook on low flame for 6 to 7 minutes until oil separates from gravy. Smoke with coal for aroma and flavour.
To serve, add your spaghetti in a bowl and top with curry and chicken. For further flavour add all condiments for garnishing and serve.