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CHICKEN THUKPA
To Make Tomato and Cilantro Chutney
Red Chilli Powder 1 Teaspoon
Kashmiri chilli powder 1/2 Teaspoon
Garlic 6 to 7 pieces
Tomatoes 2 pieces
Coriander Stems and Leaves hand full
Green Chilli 3 pieces
Sugar 1/2 Teaspoon
Salt 1 Teaspoon
Lemon Juice 1 Teaspoon
Put in mixer grind and remove into bowl
Chicken boneless 1 Cups (200gram)Boiled with Salt in water and shred the Chicken and Keep aside
Veggies (cut julienne)
Carrot, green capsicum, Red, and Yellow bell pepper , Cabbage and Keep aside
Heat pan put 3 to 4 Cups water to boiled Noodles with 1 Teaspoon Oil and Boil Noodles for 2 minutes high flame Noodles Cooked for half done/cooked and remove and drain all water into another bowl to use warm Noodles flavour water to make soup
Method
Heat pan put 1 Tablespoons Oil
Add Ginger Chopped 1 Teaspoons
Add Garlic Chopped 1 Teaspoon
Add Green Chilli 3 pieces cut
Add Shredded Chicken
INGREDIENTS
Add Cumin powder 1 Teaspoon
Add Garam Masala Powder 1 Teaspoon
Add Turmeric Powder 1 Teaspoon
Add Black Pepper Powder 1/2 Teaspoon
Add Red Chilli Powder 1 Teaspoon
Add Salt 1 Teaspoon
Coriander Chopped 1/2 Cups
Add 1 onion Slices
Add 1 Tomatoes Slices
Add Veggies
Add Soya sauce 2 to 3 Teaspoons
Add Lemon Juice 1 Teaspoon
Add warm water and more 2 Cups of water into Soup (use water 1 litres)
Cook for 2 to 3 minutes and remove from heat
Serve in bowl with Noodles and Chicken Veggies Soup top put Tomatoes and Cilantro Chutney