1½ kg chicken
3 medium onions, sliced
2 tsp chilli powder
1 tsp turmeric
2 tsp garlic paste
2 tsp ginger paste
2 tsp coriander powder
2 tsp cumin seed powder
6 green chillies, ground
50 g instant coconut powder
1 tbsp gram flour
2-4 tbsp oil
250 g spaghetti
300 ml milk
300 ml water
salt to taste
Bone and slice chicken or leave in pieces. Mix chicken with chilli powder, turmeric, ginger, garlic, coriander, cumin, salt and ground green chillies. Fry the onions to a
golden brown, add the chicken mixture.
Continue to fry until the masala is cooked. Add one cup water and simmer until chicken is almost tender.
Meanwhile mix coconut powder with milk and water, or take coconut milk of one coconut. Add the gram flour and mix well until smooth. When chicken is almost tender, add coconut milk mixture slowly, stirring until bubbly. Simmer for about 10 minutes or until chicken is done.
Before serving, boil the spaghetti. Separately fry some spaghetti till light brown and cripsy to serve as a topping. Additional toppings include fried onions, fried and chopped garlic, chopped green chillies, fresh coriander and chopped mint, crushed red chillies, boiled and sliced eggs and lime. Prepare these toppings in advance and serve with boiled spaghetti and chicken khawasway.