Chicken Vermicelli | Murg Masala Seviyan

Chicken Vermicelli is kind of a versatile dish. It can be a special weekend morning breakfast, carry it in your lunchbox as a wholesome lunch or prepare it as a special snack for your guest. It can also be your one pot meal dinner.

In India, breakfast style vermicelli is easily available by some known and popular brands. I have tried this dish with the vermicelli which is available in pasta section. You need to roast them till light brown in color and then cook along with the spices.

The other option is, not to roast but boil the pasta vermicelli separately and the add to the spices. Either way, the taste is excellent.






Serving Size: 4
Preparation Time: 15 to 20 minutes (chopping & roasting)
Cooking Time: 20 - 30 minutes


Ingredients:

• 4 cups vermicelli
• 300 gms boneless chicken finely chopped
• 1 cup chopped onion
• 1 cup chopped tomato
• 1 cup shredded cabbage (optional)
• 1 small green capsicum finely chopped
• 3/4 cup finely chopped carrot
• 1/2 cup chopped coriander leaves
• 1 tbsp ginger & garlic paste
• 1 tsp whole cumin
• 2 green chilies finely chopped
• 2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp black pepper powder
• 1/4 tsp garam masala powder
• Salt
• 1 tbsp lemon juice
• 4 cups of water
• 1/4 cup cooking oil (or less)

Preparation:

• Measure 4 cups vermicelli, dry roast in a pan till brown for 5 to 10 minutes and set aside.
• Measure 4 cups of water and keep ready.
• Chop onion, tomato, green chili, carrot, cabbage, capsicum and coriander leaves.
• Finely chop boneless chicken and keep ready. 

Method:

1. Heat oil in a large sauce pan, and add 1 tsp cumin. When it changes color add 1 cup chopped onion and fry till soft and light golden.
2. Add 1 tbsp ginger & garlic paste, chopped tomato, chopped green chilies  and chicken pieces. Fry on high heat for 1 minute. Then reduce heat and add all the spice powders - 2 tsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and salt.
3. Cover and cook on low heat for 5 to 10 minutes. If needed add few drops of water.
4. Now add chopped cabbage, carrots and capsicum along with 1/2 tsp black pepper powder. Cook for 2 minutes and add 4 cups of water and 1 tbsp lemon juice. Also check the salt. 
5. When the water starts to boil, reduce heat and add roasted vermicelli and stir well. Before closing the lid add chopped coriander leaves.
6. Cover and cook for 5 to 7 minutes or till all water has evaporated and vermicelli is cooked. 
7. Switch off the flame and slowly lift up the vermicelli with the ladle, so that the trapped steam comes out. Stir gently and loosen up all the sides and bottom part of the vermicelli. Cover the vermicelli and let it sit for 5 to 10 more minutes before serving.   

Step by step method