PREPARATION

1. In a mixing bowl, add 670 grams boneless chicken, 1 1/2 tablespoons garlic paste, 2 tablespoons ginger paste, 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon salt, 1 tablespoon dried fenugreek leaves, 2 tablespoons lemon juice, 70 grams curd and mix all the ingredients well.

2. Marinate for 25 - 30 minutes.

3. Place it on a baking tray.

4. Preheat the oven to 350°F/180°C. Bake for 30 minutes.

5. Remove it from oven and keep aside.

6. Heat 25 grams butter in a heavy skillet, add 2 cinnamon sticks, 2 pods cloves, 1 pod black cardamom and stir well.

7. Add 2 tablespoons garlic paste, 2 tablespoons ginger paste and mix it well.

8. Then, add 460 grams tomato puree and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves, 1/2 teaspoon sugar and mix it well.

11. Bring it to a boil.

12. Add 70 grams fresh cream and mix it well.

13. Now, add the baked chicken and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Remove it from heat and keep aside.

16. Take a noodle maker machine and place a zucchini in it.

17. Now, rotate the machine to make zucchini noodles. (See Video)

18. Keep aside.

19. Heat 50 grams butter in a skillet, add 1 tablespoon garlic and stir for a minute.

20. Then, add prepared zucchini noodles and mix it well.

21. Now, add 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon chilli flakes, 1/2 teaspoon dried parsley and mix it well.

22. Cook for 3 - 5 minutes on medium heat.

23. Serve noodles with prepared chicken.

24. Garnish with coriander and lemon slices.

25. Serve hot.