Memoni Khaosay Recipe


For the Curry
3 tbsp Gram flour (Besan)
½ kg yogurt
1 tsp garlic paste
1 tsp green chili paste
½ tsp turmeric(hldi) powder
Salt to taste
Water as required
For baghaar:
3 tbsp oil
1 tsp cumin(zeera) seeds
15 curry leaves
For the Chicken:
½ kg boneless chicken cut into half-inch cubes
1 tsp red chili powder
1 tsp cumin(zeera) powder
½ tsp turmeric(hldi) powder
½ tsp green chili paste
1 tsp ginger garlic paste
2 tbsp yogurt
Salt to taste
¼ cup Fried onions crushed
Oil as needed
For serving:
1 packet Boiled spaghetti
Fried onion as required
Sliced green chilies as required
Lemon 2 halves
Ginger Juliennes (barik cut)as required
Chaat Masala to taste

Marinate chicken in all the spices, yogurt, and garlic ginger, and chili paste. Heat oil, add the chicken with the spices, and stir fry. Add a little water and cook with a lid on it till the chicken becomes tender. Add the fried onions and stir fry till the gravy thickens.
In a bowl mix all the ingredients for the curry to make a very thin mixture. Heat oil in a pot; add the cumin and the curry leaves. Add the curry mix and cook till it boils and becomes thick.
Finger Chips
To serve, put spaghetti on a deep plate, add the yogurt curry, cooked chicken. Garnish as desired and top with finger chips.


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