Originally from Burma, chicken Khao suey is a popular dish among the Memon & Gujarati community of Pakistan. We used this recipe from This recipe has been taken from madeeasy.com.pk which gives it an entirely fresh aroma and taste which you’d surely love to have again and again!
Time: 30 Mins
Serving: 2-4 Person
|National Butter Chicken Masala 1/2 packet|
|Chinese flat noodles ½ packet|
|Boneless Chicken 500 gm cubes|
|Yogurt 250 gms|
|Ginger Garlic Paste 1 tsp|
|Coconut Milk 1 cup|
|Curry Leaves 10|
|Zeera Half tsp|
|Oil 3 tbsp|
|National Turmeric Powder Half tsp|
|National Red Chili Powder Half tsp|
|National Salt 1 tsp|
|National Garam Masala Powder Half tsp|
|Butter 50 gms|
|Fried Ramen Noodles 1 packet|
|Boiled Eggs 2|
|Brown Onion 4 tbsp|
|Chopped Coriander 3 tbsp|
|Chopped Green Chilies 3|
|National Chat Masala 2 tbsp|
|Lemons 2 cut into wedges|
|Salted Peanuts 1 packet|
|Potato Finger Chips 4 tbsp|
|Garlic Cloves 2 fried|
Bring 1-liter water to boil.
Add 1 tbsp National Salt and 1 tsp cooking oil in it and stir.
Add noodles and let them cook for 7-8 minutes till done. Remove from the stove and let them drain. Rinse with cold water.
Marinate the chicken cubes in ½ pack National Butter Chicken Masala, 1 tbsp yogurt, and 1 tbsp National ginger garlic paste for an hour.
Mix coconut milk, turmeric, salt, yogurt, red chili powder, and all-spice powder in another bowl. Add this mixture to the half-cooked chicken.
Heat oil in the pan for a couple of minutes. Add cumin paste and stir until golden brown.
Add marinated chicken in the oil and stir until half cooked.
Cook on low flame for about 25-30 minutes. Add butter to the pan.
Pick out curry leaves and throw them in the gravy. Turn off the flame.