Punjab x Malaysia
Butter chicken laksa
Two of the world's great orange gravies walk into a bowl. Nobody leaves early.
70 minTime
48 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original896kcalsame
48 gproteinsame
7 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Toss the chicken with the hung curd, 1 tsp chilli powder, garam masala, 1 tbsp ginger garlic paste, lemon juice and 1 tsp salt. Rest 20 minutes.
- 2Grind 6 shallots, the lemongrass, drained cashews, remaining ginger garlic paste and chilli with 3 tbsp water to a smooth rempah. Thinly slice the other 4 shallots.
- 3Fry the sliced shallots in the oil on medium heat for 6 minutes until golden, then lift out onto paper.
- 4In the same oil, cook the rempah on medium low for 8 minutes, stirring often, until it darkens and oil splits from the edges.
- 5Add the tomato puree, butter, kasuri methi and sugar and cook 5 minutes. Pour in the stock and simmer gently 10 minutes. Stir in the coconut milk, salt to taste and warm through without boiling.
- 6Heat a heavy pan or tawa on high heat. Sear the chicken 4 minutes a side until charred in spots and no pink remains inside.
- 7Cook the noodles in boiling water for 6 minutes, or as the pack says. Drain and rinse under warm water.
- 8Divide noodles and sprouts into deep bowls, ladle over the boiling broth and top with chicken, egg, mint, fried shallots and lime.
Serve it like this
Twist the noodles high in a wide bowl and ladle broth around them. Lean the chicken against the noodles, add an egg half, sprouts and mint, then scatter fried shallots with a lime wedge.
