Chicken (500g), boneless, cut into cubes.
Oil (3-4 tbsp)
Onion (1, finely chopped)
Ginger-garlic paste (1 tbsp)
Memoni masala (2-3 tbsp, adjust to taste)
Turmeric powder (1/2 tsp)
Red chili powder (1 tsp, adjust to spice preference)
Coriander powder (1 tsp)
Coconut milk (1 cup)
Chicken stock (1 cup)
Salt to taste
Garnish Fresh coriander, chopped green chilies, lemon wedges, fried onions
Pan in a heat oil and sauté chopped onions until golden brown.
Ginger-garlic paste add and cook until the raw smell disappears.
Add chicken cubes and brown them.
Sprinkle Memoni masala, turmeric, red chili, and coriander powder. Mix well.
Pour in coconut milk and chicken stock.
Chicken Simmer until the is cooked and the flavors meld.
Season with salt to taste.
Serve the Khausa over boiled noodles.
Garnish with fresh coriander, chopped green chilies, lemon wedges, and fried onions.
Adjust spice levels according to your preference. Enjoy your Memoni Khausa.