Chicken Tikka Noodles |

Chicken Tikka Noodles

4 30 minutes

A bowl of noodles is like a little slice of happiness! Noodles are the perfect food for any mood…Happy or Sad. Be a kid or a teenager or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily. Nobody has ever said "no" to a bowl of tasty noodles, there is no time like noodle time. Two most popular cuisine in a dish wohoo! Indias famous chicken tikka with Chinese saucy noodles. I am sure that all are gonna love this! These simple Indo Chinese chicken noodles are super quick to make for a dinner or a weekend meal, but a bowl of this chicken tikka noodles is very easily adaptable to suit ones taste buds! Small chunks of chicken tikka with some veggies and spicy, saucy filling along with noodles is just incredible. I used egg noodles here. Its really delicious and something different from usual recipe. Those who do not like saucy sweet noodles give this a try! Here both kids and adults like it alike. Very much apt for the lovely monsoon here! Hot, spicy and saucy noodles with chunks of chicken tikka! Who can resist? This Chicken tikka noodles is a mouth-watering and savoury dish that combines the flavours of tender marinated chicken, aromatic spices and stir fry noodles into a delightful fusion of Indo and Chinese cuisine. To prepare this, first make chicken tikka and then make a spicy, saucy masala including some veggies, spices and sauces.

Steps for Chicken Tikka Noodles

Take 200 grams of boneless chicken wash and cut into thin strips, then add 1 tsp ginger garlic paste, 1 tsp Kashmiri red chilli powder, half tsp black pepper powder, half tsp chat masala, 1 tsp Chilli flakes, 1 tbsp oil, 1/4th tsp garam masala powder, half tsp salt, 1 tsp lemon juice mix all these spices with the chicken and keep aside to marinate for 15-30 minutes.

Heat 2-3 tablespoons of oil in a Kadai, add 1 tsp chopped garlic, sauté it for a minute, then add one medium size chopped onion, 1 chopped green chilli cook till the onions are pink, then add the marinated chicken pieces and fry on high flame for 2-3 minutes keep stirring.

After frying the chicken pieces with onions for 3-4 minutes on high flame, cover and cook for 3-5 minutes more on low flame till the chicken is soft.

Check the chicken when soft add 3-4 tbsp of water to the marination bowl and pour this water into the chicken to keep some liquid in the chicken, as the noodles absorbs water so they may turn dry.

Keep tossing all the ingredients well on medium to high flame for 3-4 minutes till all the liquid is absorbed by the noodles and the capsicum is also cooked a little, as crunchy capsicum tastes good.

Now cover it and cook for 1-2 minutes on low flame and then off the flame.

Sprinkle some chopped coriander leaves or you can sprinkle some chopped spring onion leaves and dash of lemon. Serve hot.

9. Points to Remember * Do not over boil the noodles. Add a few drops of oil while cooking noodles to make it non-sticky. When you drain the noodles immediately pour some cold water. *Do not overcook the chicken pieces as they may turn hard.

Chicken Tikka Noodles

Ingredients

200 grams of Boneless Chicken
1 teaspoon of Ginger-Garlic Paste
1 teaspoon of Kashmiri Red Chilli Powder
Half teaspoon Black Pepper Powder
Half teaspoon Chat Masala
1 teaspoon of Chilli Flakes
1 tablespoon of Oil
1/4th teaspoon of Garam Masala Powder
Half a teaspoon of Salt
1 teaspoon of Lemon Juice
3 to 4 tablespoons of Oil
1 teaspoon of Garlic
1 Onion medium size
1 teaspoon of Salt
3 to 4 tablespoons Water
3 cups of Boiled Noodles
Little Salt
1 teaspoon Soya Sauce
1 cup of Red
Yellow and Green Capsicum
Fresh Coriander

Steps

Take 200 grams of boneless chicken wash and cut into thin strips, then add 1 tsp ginger garlic paste, 1 tsp Kashmiri red chilli powder, half tsp black pepper powder, half tsp chat masala, 1 tsp Chilli flakes, 1 tbsp oil, 1/4th tsp garam masala powder, half tsp salt, 1 tsp lemon juice mix all these spices with the chicken and keep aside to marinate for 15-30 minutes.
Heat 2-3 tablespoons of oil in a Kadai, add 1 tsp chopped garlic, sauté it for a minute, then add one medium size chopped onion, 1 chopped green chilli cook till the onions are pink, then add the marinated chicken pieces and fry on high flame for 2-3 minutes keep stirring.
After frying the chicken pieces with onions for 3-4 minutes on high flame, cover and cook for 3-5 minutes more on low flame till the chicken is soft.
Check the chicken when soft add 3-4 tbsp of water to the marination bowl and pour this water into the chicken to keep some liquid in the chicken, as the noodles absorbs water so they may turn dry.
Check the chicken when soft add 3-4 tbsp of water to the marination bowl and pour this water into the chicken to keep some liquid in the chicken, as the noodles absorbs water so they may turn dry.
Keep tossing all the ingredients well on medium to high flame for 3-4 minutes till all the liquid is absorbed by the noodles and the capsicum is also cooked a little, as crunchy capsicum tastes good.
Now cover it and cook for 1-2 minutes on low flame and then off the flame.
Sprinkle some chopped coriander leaves or you can sprinkle some chopped spring onion leaves and dash of lemon. Serve hot.
9. Points to Remember * Do not over boil the noodles. Add a few drops of oil while cooking noodles to make it non-sticky. When you drain the noodles immediately pour some cold water. *Do not overcook the chicken pieces as they may turn hard.

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