Tandoori Chicken Chowmein

Ingredients

• 1 packetNoodles, preferably egg noodles
• 350 gChicken, cut into cubes
• 1 tablespoonGinger-garlic paste or powder
• 1 tablespoonOnion powder
• 1 tablespoonTomato purée
• 1 tablespoonTandoori tikka masala, homemade or shop-bought
• 1 teaspoonGround cumin
• 1 teaspoonKashmiri chilli powder or paprika
• to tasteSalt and black pepper
• 2 tablespoonsOlive oil
• 1 large (about 60 g), diced; ¼ cupCarrot
• ¼ cup (about 25 g)Chopped spring onion
• ¼ cup (about 40 g)Capsicum
• 5–6 cloves, choppedGarlic
• 1 medium, choppedOnion
• ¼ cup (60 ml)Olive oil
• 1 tablespoonSesame seeds, for sprinkling
• 1 cup (240 ml)Pasta water
• 1 tablespoon eachRegular and dark soy sauce
• 1 tablespoonHot chilli sauce
• 1 tablespoonSweet chilli sauce
• 2–3 tablespoonsKetchup
• to tasteSalt and pepper
• 1 tablespoonBrown sugar

Instructions

1. 1

   Cook the noodles

   Cook the noodles according to the packet instructions. Drain them and reserve 1 cup (240 ml) of the cooking water.

2. 2

   Fry chicken and aromatics

   Heat the olive oil in a wok and stir-fry the chopped garlic and onion for 2–3 minutes. Add the marinated chicken cubes and stir-fry over a high heat for 5 minutes.

3. 3

   Stir-fry vegetables

   Add the carrots, spring onion and capsicum, then stir-fry over a high heat for 2–3 minutes.

4. 4

   Combine the noodles

   Add the cooked, drained noodles and the prepared chowmein sauce. Mix well over a high heat.

5. 5

   Finish and serve

   Sprinkle with sesame seeds and serve.

What is tandoori chicken chowmein?

Chowmein is a noodle stir-fry associated with Chinese cooking and adapted in many South Asian kitchens. This version combines that quick, wok-cooked format with chicken seasoned in tandoori tikka masala.

The contrast is what makes it work: spiced chicken meets springy noodles, vegetables and a sauce that balances savoury soy, chilli heat and a little sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 39g protein, 89g carbs, 32g fat.

Most of the carbohydrates come from the noodles, while the chicken supplies much of the protein. Olive oil and sesame seeds contribute fat, and the soy and other sauces add sodium; the exact amounts vary with the noodle packet and sauce brands. Balance a serving with extra fresh vegetables on the side.

Seasoning the chicken

The marinade: coat the chicken with ginger-garlic, onion powder, tomato purée, tandoori masala, cumin, chilli powder or paprika, salt, pepper and 2 tablespoons of olive oil. Leave it for 30 minutes, as specified in the recipe.

Smoky flavour: the recipe calls for giving the marinated chicken coal dum for 3 minutes. The method does not give further directions for this step, so use your usual safe coal-dum method if you know one.

Get the sauce ready

The balance: regular and dark soy sauce bring savouriness, while hot chilli sauce, sweet chilli sauce, ketchup and brown sugar add heat and sweetness. Mix these sauce ingredients with salt and pepper before adding them to the wok.

Pasta water: reserve a cup before draining the noodles. Add the prepared sauce as directed; the reserved water is available to loosen the mixture if needed.

Keep the vegetables crisp

High heat: stir-fry the chopped garlic and onion for 2–3 minutes, then cook the chicken for 5 minutes before adding the vegetables. Keep the ingredients moving so they cook quickly in the wok.

Texture: the vegetables need only 2–3 minutes of stir-frying. They should remain lively rather than turning soft while the noodles are combined with the sauce.

Choose and cook the noodles

Noodle choice: egg noodles are the preferred option in the recipe, though the packet quantity is not specified. Cook them according to their own packet instructions rather than relying on a fixed cooking time.

Drain well: excess cooking water can dilute the sauce. Keep the measured cup of pasta water separately and add it only if the noodles need loosening.

Serve it as a meal

This is designed as a complete noodle dish, with chicken for protein and carrots, spring onion and capsicum for freshness. Serve it hot, straight after mixing in the wok.

For a more substantial spread, pair it with a simple side of fresh vegetables. The sesame seeds provide a nutty finish just before serving.

Recipe notes & tips

• Chop the vegetables before heating the wok so they are ready to add in quick succession.
• Reserve the pasta water before draining the noodles.
• Use a high heat for the short chicken and vegetable stir-fries, as directed.
• Mix the sauce ingredients together before adding them to the wok.
• Cook the noodles to the timing on their packet, since noodle types can differ.

Variations

• Use another noodle: Swap in a different noodle type and cook it according to its packet instructions.
• Adjust the heat: Use paprika instead of Kashmiri chilli powder for the seasoning.
• Add vegetables: Increase the carrot, spring onion or capsicum for more vegetable texture.
• Change the sweetness: Start with 2 tablespoons of ketchup, then use the remaining amount if desired.
• Finish with sesame: Add the sesame seeds just before serving to keep their texture noticeable.

Common mistakes to avoid

• Skipping the marinade: Give the chicken the stated 30 minutes with the spices before cooking.
• Overcooking the vegetables: Keep their stir-fry to the stated 2–3 minutes so they retain some bite.
• Guessing noodle timing: Follow the packet instructions to avoid overcooking.
• Forgetting the pasta water: Set aside 1 cup before draining the noodles.
• Adding sauce without mixing: Combine the sauce ingredients first for an even coating.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat until piping hot in a wok or frying pan; add a small splash of water if the noodles have dried out.

Frequently asked questions