Punjab x Japan
Makhani chicken ramen
Butter chicken finally found a noodle that can keep up with it.
70 minTime
58 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original903kcalsame
58 gproteinsame
7 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Mix the chicken with the curd, 1 tsp chilli powder, half the garam masala, 1 tbsp ginger garlic paste and 1 tsp salt. Rest 20 minutes.
- 2Boil the eggs in rolling water on high heat for 6 1/2 minutes, cool in ice water and peel. Soak in 2 tbsp soy, 2 tbsp water and 1 tsp honey.
- 3Heat the oil in a heavy pan on high heat. Sear the chicken 4 minutes a side until charred at the edges and no pink remains inside. Rest, then slice.
- 4In the same pan on medium heat, melt the butter with the rest of the ginger garlic paste and chilli. Add tomato puree and cashews; simmer 10 minutes.
- 5Blend the sauce smooth with the cream, kasuri methi, remaining garam masala and 2 tsp honey. This is your makhani tare.
- 6Warm the stock on low heat, whisk in the tare and 1 tbsp soy. Taste for salt and keep it just below a simmer.
- 7Cook the noodles in plenty of boiling water on high heat for 3 minutes, or as the packet says. Drain well and shake dry.
- 8Divide noodles into warm bowls, ladle over the broth and top with chicken, halved eggs, corn, spring onion and nori.
Serve it like this
Twirl the noodles into a mound in a wide warm bowl, pour broth around it, fan chicken on one side and set halved eggs yolk up. Stand nori strips at the back and swirl cream on top.
