Butter Chicken with Spicy Noodles Recipe

Butter Chicken Ingredients:

• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 cup yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala
• 2 tsp chili powder
• 1 tsp turmeric powder
• Salt to taste
• 3 tbsp butter
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 2 tsp fenugreek leaves (kasuri methi), crushed
• 1 tsp sugar
• Fresh cilantro for garnish

Spicy Noodles Ingredients:

• 200g noodles (your choice of type)
• 2 tbsp vegetable oil
• 1 bell pepper, julienned
• 1 carrot, julienned
• 1 onion, sliced
• 2-3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2-3 green chilies, sliced
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tbsp tomato ketchup
• 1 tsp sesame oil
• Salt to taste
• Green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

For Butter Chicken:

1. Marinate the Chicken:
   • In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, chili powder, turmeric powder, and salt.
   • Add the chicken pieces, ensuring they are well-coated with the marinade.
   • Cover and refrigerate for at least 1 hour, preferably overnight.
2. Cook the Chicken:
   • Heat 1 tablespoon of butter in a large pan over medium heat.
   • Add the marinated chicken pieces and cook until they are browned and cooked through. Remove and set aside.
3. Prepare the Sauce:
   • In the same pan, add 2 tablespoons of butter.
   • Add cumin seeds and let them sizzle for a few seconds.
   • Add the chopped onion and cook until golden brown.
   • Stir in ginger-garlic paste and cook for another minute.
   • Add the tomato puree, tomato paste, coriander powder, and cook for about 10 minutes until the mixture thickens and the oil starts to separate.
   • Stir in the cream, crushed fenugreek leaves, and sugar.
   • Return the cooked chicken to the pan, mixing well with the sauce. Simmer for 10-15 minutes.
   • Garnish with fresh cilantro.

For Spicy Noodles:

1. Cook the Noodles:
   • Cook the noodles according to package instructions. Drain and set aside.
2. Stir-fry Vegetables:
   • Heat vegetable oil in a large wok or pan over medium-high heat.
   • Add minced garlic, ginger, and green chilies. Stir-fry for a minute.
   • Add sliced onion, bell pepper, and carrot. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
3. Combine Noodles and Sauce:
   • Add the cooked noodles to the wok.
   • Pour in soy sauce, chili sauce, tomato ketchup, and sesame oil. Toss well to coat the noodles evenly.
   • Cook for another 2-3 minutes, stirring frequently, until the noodles are heated through.
4. Garnish and Serve:
   • Garnish with chopped green onions and sesame seeds.

Serving:

• Serve the Butter Chicken hot with a side of Spicy Noodles.
• Enjoy this delicious fusion of creamy butter chicken and spicy noodles!

This recipe combines the rich, creamy flavors of butter chicken with the bold, spicy kick of stir-fried noodles, creating a unique and satisfying meal.