Method

1. First take a pot and add yogurt, turmeric, green chilli paste and besan with 1/2 cup water and mix well. Once its all combined well, put 2.5 cups of water and let it cook in a low flame for 30 minutes.

Important: I didn’t put salt in the beginning. I will put it once the curry is almost ready.



2. When its cooked, add salt to taste, dried fenugreek leaves and cook it a little more.
3. Tarka: put oil in a pan. add red chilli balls, and curry leaves and make them hot. it will take less than a minute so stay alert. Then add the hot tarka on the curry and cover the pot with the lid for 5 minutes.



It will look like the above picture.

Method

1. In the pot add oil and onion and let it turn to a slight brown color.



2. Add tomatoes, boneless chicken and all the other ingredients in the list above. leave it on a medium flame for 20 minutes. Stir in between so that it doesn’t stick to the bottom of the pan.



 

3. Once the oil comes on top, low the flame and cook it for 5 more minutes. It will be ready for serving. 🙂

Method

1. Bring water to a boil, add the spaghetti, salt and oil and let it cook.
2. Once cooked, drain the water twice so that the spaghetti becomes cold faster.

Servings

You can either put these separately in the table or assemble it together in a tray.

To assemble, first put the noodles, then the yogurt curry and then the chicken curry.

Garnish with coriander and Shan Chaat Masala 🙂

Enjoy 🙂