Marinate the Chicken for about 30 minutes with the following: Yogurt: 8 Tbsp, Lemon juice: 1 Tbsp Ginger Paste: 1 Tbsp, Garlic Paste: 1 Tbsp, Caraway Seeds: 1 Tsp, Turmeric Powder: 1 Tsp, Degi Mirch Powder: 1 Tsp, Kashmiri Mirch Powder: 1 Tsp, Salt: 2 Teaspoons/as per taste
Grind the following Whole Spices: Coriander Seeds: 1 Tsp, Cumin Seeds: 1 Tsp, Caraway Seeds: 1 Tsp, Star Anise: 2 Whole, Mace: 1 Large flower, Bay leaves: 2, Cinnamon Stick: 2, Cardamom green: 6, Cardamom brown: 3, Dagad Phool/Stone Flower: 1 Teaspoon, Nutmeg: 1
Place the Rice Noodles in a large bowl. Pour boiling hot water enough to cover the noodles. Soak for about 10-15 minutes or until soft/al dente depending upon the thickness of the noodles.
Keep checking in between for doneness. Drain the water in a colander. Add a few drops of oil & toss well to avoid sticking. Keep aside.
Heat oil in a large heavy bottomed wok or skillet.
Tip in the Caraway Seeds. Let them crackle. Add the Marinated Chicken along with the marinade. Cook on high heat for 5 minutes.
Add the freshly ground spice mix. Stir. Reduce heat to medium. Cook covered for 15 minutes or until tender, stirring occasionally.
Add the Noodles. Spread it all over the chicken. Add the Food Color drop by drop. Cover & cook on low heat for another 5 minutes.
Serve hot!
Enjoy!
