Egg Noodles With Chicken Kababs Recipe

Ingredients

• For the Kababs:
• 1-1/2 lbs ground chicken
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp garam masala powder
• 2 green chillies deseeded and finely chopped
• 1/2 cup green onions hopped
• 1 tsp coriander powder
• 1 tsp salt or to taste
• 1 tsp red chilli powder
• 1 tsp white vinegar
• 4 tbsp oil
• For the sauce
• 1/2 onion finely chopped
• 3 tsp all purpose flour
• 1 tsp black pepper powder
• 1/2 tsp red chilli powder
• 1 tsp salt or to taste
• 1-1/2 cup plain yogurt
• 1 cup water
• 1 packet egg noodles
• 1 cup broccoli florets
• 1/4 cup cilantro
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dark soy sauce (optional)

Instructions

1. Mix all ingredients for the kababs and set asidefor at least 30 minutes.
2. In a wide pan heat about half of the oil. Take about 1 tsp of chicken mixture form into a ball, then press between palms to make flat and thin about less than 1/2 inch. Drop in the oil and fry about 2 minutes each side, drain, take out. You can keep putting new kababs in and keep taking the old ones out. Once all the kababs are done set them aside but keep warm.
3. There should be about 2 tbsp oil left in the pan, if not add. Put onions in the same pan and fry 2-3 minutes until soft add flour and make a rou. Fry until the flour is lightly brown, add salt and pepper. Gently stir in water. Beat yogurt and stir this in too. Add red chilli powder. Turn the heat to low and add broccoli and chicken kababs. Let simmer.
4. Bring a pot of water to boil and put the egg noodles in it . Cook al dante. Drain and transfer directly to the sauce. Add soy sauce if using. Let simmer for another 2-3 minutes. Turn heat off and garnish with red pepper flakes and cilantro. Serve hot.