PREPARATION

1. Take 580 grams chicken breast and make cuts on it. Keep aside.
2. In a mixing bowl, add 100 grams curd, 1 teaspoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon garam masala, 30 grams roasted gram flour, 30 milliliters mustard oil, 1 teaspoon dry fenugreek leaves and mix it well.
3. Add the chicken breast in it and mix it well.
4. Place a charcoal in a aluminium foil bowl.
5. Place it on chicken, add 1 teaspoon ghee and cover it with plate.
6. Marinate for 30 minutes.
7. Heat some oil in a grill pan, add the marinated chicken breast on it.
8. Cook until it turns dark brown in color from all sides.
9. Remove it from grill pan and place it on a board.
10. Cut it into pieces and keep aside.
11. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
12. Add 40 grams carrots and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Then, add 90 grams bell pepper, 30 grams cabbage and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon tandoori masala and mix it well.
17. Now, add 300 milliliters water and mix it well.
18. Add 2 tablespoons maggi masala, 1 teaspoon soy sauce, 2 tablespoons ketchup and mix it well.
19. Bring it to a boil.
20. Then, add 140 grams maggi noodles and mix it well.
21. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
22. Open the lid and add the cooked chicken in it.
23. Mix it well.
24. Cook for another 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Garnish with spring onions.
27. Serve hot.