Chicken Tikka Noodles.

No Indian or Indian food lovers can resist this one. This dish is a combination of desi Chicken Tikka and the very own Chinese Noodles and  I believe most of us are a big fan of Chinese cuisines. So this Indo-Chinese Fusion dish is gonna be a sure hit on your dining table.

I adapted the recipe from my favorite blog "From my Kitchen", where Ms. Shazia creates Magics and her photography skill is something to be admired.

Coming to the dish, this was a big time hit in my home and i make it mostly for Thursday dinner, and have it watching a movie and relax myself as Friday and Saturday is weekend here in middle east.

Chicken Tikka Noodles
Preparation Time : 40 minutes

Hakka Noodles - 300 gram (I used 2 packets of Ching's Egg Noodles)
Chicken Breast - 1 or Boneless Chicken 200 g
Marination
Chilli Powder - 1 tsp
Ginger Garlic Paste - 1 tsp each
Yogurt- 2 tbsp
Garam Masala - 1/4 tsp
Lime Juice - 1/2 of a small lemon
Salt
For Preparing Masala:
Onion - 1
Ginger Garlic paste - 1 tsp each
Carrot - 1
Capsicum - 1
Red Chilly Powder - 1 tsp (diluted in 1 tsp water)
Coriander Powder - 1/2 tsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Tomato sauce - 4 tbsp
Soya sauce - 2 tbsp
Lemon juice - 1 tbsp
Oil
Coriander Leaves - a handful

1. Cube the chicken to small bite size pieces and marinate with all the ingredients under marination. IN a pan with very less oil, fry the chicken and once almost done, cook on high flame for some times. Keep aside.
2. In same pan, add more oil saute ginger garlic paste, add onions, saute for a while, add veggies.
3. When half done, add diluted chilly powder and other spice powders and sauces. Add little water, mix well and let it cook for 2 minutes till raw spell goes off.
4. Add fried chicken pieces corriander leaves and lemon juice. Mix well and the gravy is ready.
5. Prepare the nodles
Boil the noodles as per instruction over the pack. Add little oil in the water to make the noodles non-sticky. Drain them and run cold water over it.
6. Mix the noodles into the gravy and toss well. Squueze some lemon juice and corrinader leaves over and serve hot!