Khaosay by Rida Aftab

Khaosay.

Ingredients

• Boiled spaghetti 1 packet
• Boneless chicken ½ kg
• 250 grams tomatoes
• 1 cup fried onion
• 1 cup tomato ketchup
• ½ cup oil
• 2 tsp ginger garlic paste
• 2 tsp red chili flakes
• ½ tsp salt
• ½ tsp hot spices powder
• 250 grams yogurt
• 1 tin coconut milk
• 4 cloves of garlic
• 6 curry leaves
• 2 glasses of water
• 1 tsp red chili powder
• ½ tsp salt
• 2 tbsp gram flour
• 4 tbsp oil
• Green chili, coriander mint as required
• Lemon and chaat masala
• As required

Method

1. In a wok, add ½ cup water, 1 cup fried onion, 2 tsp ginger garlic paste, 2 tsp red chili flakes, ½ tsp hot spices powder, 250 grams tomatoes and ½ kg boneless chicken.
   
2. Allow cooking on medium for 10 minutes.
3. When chicken is tender, increase the flame and add 1 cup tomato ketchup.
   
4. Stir well and turn of the flame.
   
5. In a blender, add 2 tbsp gram flour, 250 gram yogurt, 2 glasses of water, ½ tsp salt, 1 tin coconut milk and 1 tsp red chili powder.
   
6. Blend until the texture is smooth and pour into a cooking pot.
   
7. Cook the mixture on low flame for half an hour.
   
8. In a pan, heat 4 tbsp oil and saute 6 curry leave and 4 cloves of garlic in it. Apply its tarka on karhi.
9. On a serving platter, place hoiled spaghetti, chicken and karhi sprinkle chopped green chilies, coriander, mint and chaat masala on top, pour some lemon juice and serve.