Chicken Vermicelli Recipe – Quick Indian Style with Cashews

Last Updated on 4 months by Neha Deshmukh

Chicken Vermicelli Recipe – Quick Indian Style with Cashews

Hey everyone! If you’re looking for a comforting, flavorful dish that comes together fast, you’ve landed in the right place. This Chicken Vermicelli recipe is a family favorite – it’s quick enough for a weeknight meal, but special enough to impress guests. I first made this when I was craving something warm and satisfying, and it’s been a go-to ever since! It’s a beautiful blend of textures and tastes, and honestly, it just feels like a hug in a bowl.

Why You’ll Love This Recipe

This Chicken Vermicelli isn’t just delicious; it’s incredibly practical. It’s ready in under 30 minutes, uses readily available ingredients, and is surprisingly easy to make. The combination of tender chicken, delicate vermicelli, crunchy cashews, and aromatic spices is simply irresistible. Plus, it’s a fantastic way to use up leftover cooked chicken!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 cup Vermicelli
• ?? cup Chicken Fry (about 200-250g)
• 10 Cashews
• 1 Onion, finely chopped
• 2 Green chilies, chopped
• ?? tbsp Ginger-Garlic paste (about 1-2 tbsp)
• ?? tbsp Garam Masala (about 1 tsp)
• ?? tbsp Red chili powder (about ½ – 1 tsp, adjust to taste)
• ?? tbsp Turmeric powder (about ¼ tsp)
• 1 ½ cups Water
• 1 tbsp Lemon juice
• As per taste Salt
• 1 tbsp Oil
• 1 tbsp minced Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vermicelli: I prefer the thin, delicate vermicelli for this recipe – it cooks quickly and absorbs the flavors beautifully. You can find it in most Indian grocery stores.
• Cashews: These add a lovely crunch and richness. Don’t skip them! If you’re feeling fancy, you can lightly toast them before adding them to the pan.
• Garam Masala: This is the heart of Indian flavor! Every blend is a little different, so feel free to use your favorite.
• Spice Levels: Indian cooking is all about adjusting the spice to your liking. Start with less chili powder and add more as you go. Regional variations can be quite spicy, so don’t be afraid to experiment! Some families in my area love to add a pinch of cayenne pepper for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the finely chopped onion and sauté until it turns translucent – about 3-5 minutes.
2. Throw in the chopped green chilies and fry for about a minute, until fragrant.
3. Now, add the ginger-garlic paste and cook for another minute, stirring constantly, until you can really smell that lovely aroma. Add the cashews and fry until they turn golden brown.
4. Add the pre-cooked chicken pieces and sauté for a minute or so, just to combine the flavors.
5. Pour in the water and bring it to a boil. Once boiling, add the red chili powder, turmeric powder, salt, and garam masala. Give it a good stir!
6. Now for the vermicelli! Add it to the pan, stir well to ensure it’s all submerged, then reduce the heat to low, cover the pan, and cook for 8-10 minutes, or until the vermicelli has absorbed all the water.
7. Remove from the heat. Sprinkle with fresh coriander leaves and a squeeze of lemon juice.

Expert Tips

• Don’t overcook the vermicelli! It should be tender but still have a slight bite.
• Using pre-cooked chicken is a huge time-saver. Rotisserie chicken works wonderfully!
• Taste as you go and adjust the seasoning to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken and omit any ghee. A little coconut oil works beautifully instead.
• Gluten-Free Adaptation: Make sure your vermicelli is certified gluten-free.
• Spice Level: For a milder flavor, reduce the red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies. My friend, Priya, always adds a dash of her homemade chili oil!
• Festival Adaptations: This makes a lovely side dish for Eid or other celebrations. It’s often served with raita or a spicy pickle.

Serving Suggestions

Serve this Chicken Vermicelli hot, straight from the pan! It’s fantastic on its own, but even better with a side of raita (yogurt dip) or your favorite Indian pickle. A simple salad also complements it nicely.

Storage Instructions

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

FAQs

1. What type of vermicelli works best for this recipe?

Thin vermicelli is ideal, as it cooks quickly and absorbs the flavors well.

2. Can I use pre-cooked chicken leftovers in this dish?

Absolutely! It’s a great way to use up leftover chicken.

3. How can I adjust the spice level to my preference?

Start with less red chili powder and add more gradually, tasting as you go.

4. What is a good substitute for cashews if I have nut allergies?

You can use sunflower seeds or pumpkin seeds for a similar crunch.

5. Can this dish be made ahead of time?

It’s best served fresh, but you can prepare the chicken and spice mixture ahead of time and add the vermicelli just before serving.

6. What is the best way to prevent the vermicelli from becoming mushy?

Don’t overcook it! Keep a close eye on it and remove it from the heat as soon as it has absorbed all the water and is tender.