Burmese Chicken Noodles with Homemade Chili Oil

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Nantosuelta

1 large chicken, expertly cut into 16 pieces

1 tbsp salt

2 tsp black pepper powder

2 tsp turmeric powder

1 tbsp Kashmir chili powder

2 tbsp danya jeera (coriander-cumin powder)

2 tbsp vinegar

Garlic and ginger paste (generous addition)

½ cup oil

4 tbsp tomato puree

500g spaghetti

3 tbsp chili flakes

2 tbsp red chili powder

1 cup boiling oil

1 tbsp light soy sauce

1 tbsp dark soy sauce

Chopped spring onions and finely sliced onions (for garnish)

Fresh coriander (for garnish)

Lemon wedges (for serving)

subheading: Marinating the Chicken:

In a large bowl, marinate the chicken pieces with salt, black pepper powder, turmeric powder, Kashmir chili powder, danya jeera, vinegar, and garlic-ginger paste.

Mix thoroughly and let it marinate for a minimum of 15 minutes.

subheading: Cooking the Chicken:

In a pan, heat oil over medium heat. Add the marinated chicken and sauté until it achieves a delightful colour.

Introduce tomato puree, let it marry with the chicken for an additional 2 minutes. No extra water needed. Cover with a lid, lower the heat, and let it cook for 30 minutes.

subheading: Preparing the Spaghetti:

Boil water in a tall pot with a tablespoon of salt. Add spaghetti and cook until perfection is achieved.

Drain the spaghetti in a colander without washing it.

subheading: Crafting Chili Oil:

In a bowl, combine chili flakes, red chili powder. Pour in boiling oil cautiously, creating a delightful burst of heat.

subheading: Final Assembly:

Drain the spaghetti and infuse with light soy sauce and dark soy sauce.

Merge the spaghetti into the cooked chicken, adding another tablespoon of dark soy sauce.

Garnish with chopped spring onions, finely sliced onions, fresh coriander, and a generous squeeze of lemon.

subheading: Presentation:

Serve this tantalizing Burmese chicken spaghetti in a charming round bamboo dish for an authentic touch.

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