Ingredients:
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
![](https://i0.wp.com/royaltyfastfood.com/wp-content/uploads/2021/12/memoni-khaosay.jpg?resize=620%2C330&ssl=1)
Direction
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.