Chicken Noodles Recipe – Spicy Indian-Style Masala Noodles

Last Updated on 2 months by Neha Deshmukh

Chicken Noodles Recipe – Spicy Indian-Style Masala Noodles

Hey everyone! If you’re anything like me, sometimes you just crave a big bowl of comforting noodles. But let’s be real, plain noodles can get a little boring, right? That’s where this recipe comes in – my take on spicy Indian-style masala noodles with chicken. It’s quick, flavorful, and seriously satisfying. I first made this when I was craving something comforting after a long day, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average noodle dish. We’re taking the familiar convenience of Maggi Masala Noodles and elevating them with a vibrant Indian spice blend and tender chicken. It’s the perfect balance of comfort food and exciting flavors. Plus, it comes together in under 30 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 packet (approximately 70-80g) Maggi Masala Noodles
• 1 whole Onion
• 50g Boneless Chicken, cut into bite-sized pieces
• 1 whole Green Chili, slit (adjust to your spice preference!)
• 0.25 tbsp Ginger-Garlic Paste
• 0.5 tbsp Red Chili Powder
• 0.25 tbsp Turmeric Powder
• 4 whole Cherry Tomatoes, halved
• 1 whole Cinnamon Stick
• 1 whole Clove
• 1 whole Green Cardamom
• 0.25 tbsp Garam Masala
• 1 tbsp Oil
• 2 tbsp Coriander Leaves, chopped
• 1 pinch Salt (or to taste)

Ingredient Notes

Let’s talk ingredients for a sec!

• Garam Masala: This is key to the flavor profile. It’s a warm, aromatic spice blend that’s a staple in Indian cooking. You can find it at most grocery stores or online. I like to make my own when I have time, but a good quality store-bought blend works perfectly.
• Maggi Noodles: Yes, we’re using Maggi! It’s a bit of a nostalgic ingredient for many of us in India, and it adds a unique texture and flavor. It’s a fun twist on traditional noodle recipes.
• Spice Balance: Don’t be shy with the spices, but feel free to adjust them to your liking. The red chili powder adds heat, while the turmeric and garam masala bring warmth and depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil 5-6 cups of water with a pinch of salt. Add the Maggi noodles and cook until they’re tender, usually about 2-3 minutes. Drain them well and set aside. We don’t want soggy noodles!
2. Now, heat the oil in a pan over medium heat. Add the cinnamon stick, clove, and cardamom. Sauté for about 30 seconds until fragrant – this blooms the spices and releases their amazing aroma.
3. Add the sliced onion and cook until it becomes translucent, about 3-4 minutes. Then, stir in the ginger-garlic paste and cook for another minute until you can really smell that lovely fragrance.
4. Time for the chicken! Add the chicken cubes, green chili, red chili powder, turmeric powder, garam masala, and salt. Cook, stirring occasionally, until the chicken changes color, about 3-5 minutes.
5. Cover the pan and simmer on low heat until the chicken is fully cooked, about 8-10 minutes. Give it a stir every now and then to make sure nothing sticks.
6. Toss in the halved cherry tomatoes and mix well. Cook for another 2-3 minutes until the tomatoes soften and are coated in the spices.
7. Finally, add the boiled noodles to the pan and sauté on high heat for 2-3 minutes, tossing everything together until the noodles are well coated with the masala.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the noodles! They’ll continue to cook a little in the pan with the masala.
• If the masala seems too dry, add a splash of water to loosen it up.
• For extra flavor, marinate the chicken in a little ginger-garlic paste and red chili powder for 30 minutes before cooking.

Variations

• Vegan Adaptation: Swap the chicken for 50g of firm tofu, paneer, or your favorite plant-based protein.
• Gluten-Free Adaptation: Use gluten-free noodles! There are plenty of great options available now.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp and remove the green chili.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptation: This is a fantastic quick meal for a weeknight, but it’s also easily adaptable for small celebrations. Serve with a side of raita (yogurt dip) and some papadums for a complete meal.

Serving Suggestions

This chicken noodle dish is delicious on its own, but here are a few ideas to complete your meal:

• A side of raita (yogurt dip) to cool down the spice.
• A simple salad with a lemon vinaigrette.
• Some crispy papadums for a satisfying crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What type of noodles work best in this recipe?

Maggi Masala Noodles are classic, but you can use any type of noodles you like – wheat noodles, rice noodles, or even egg noodles.

Can I use a different protein instead of chicken?

Absolutely! Shrimp, lamb, or even vegetables like mushrooms and bell peppers would be delicious.

How can I adjust the spice level to my preference?

Adjust the amount of red chili powder and green chili to control the heat.

What is Garam Masala and where can I find it?

Garam Masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most grocery stores in the spice aisle, or online.

Can this dish be made ahead of time?

You can prep the ingredients (chop the onions, ginger-garlic paste, etc.) ahead of time. However, it’s best to cook the noodles and assemble the dish just before serving to prevent them from getting soggy.