Food

SPICY CHICKEN ATHO

Atho, is now one of the popular Burmese food  almost available in every locality of the main cities  of India.

Its a very easy dish where fresh chopped vegetables and boiled noodle cake is tossed in garlic oil. Orange noodles, is traditionally used in the making of Atho, but often due to the proper authentic ingredients being unavailable it is made with white noodles by adding orange food colour to it. Lets make this recipe at home like its made in most of the Atho stalls. This Spicy Chicken Atho is a mixture of Burmese and Indian cuisine.

 

INGREDIENTS:

 

White noodles - (2) packets

Orange Food Colour

Garlic Oil - (1) tablesppon

Sliced Onions - 1/2 cup

Coriander Leaves - 1/4 cup

Boiled Potato - 1/2 cup

Egg - (1)

Boneless Chicken (finely chopped) - 150gms

Turmeric Powder - (1) teaspoon

Pepper powder - (1) teaspoon

Garam masala - (1) teaspoon

Chilly powder - (1) teaspoon

Lemon juice - (4) teaspoons

Salt to taste

 

 

METHOD:

 

In a bowl, mix the 150g of Chicken and add one whole egg along with it.

 

Now add 1 tsp of lemon juice, some pepper, turmeric, chilly powder, garam masala and salt as required.

 

Mix the ingredients well and place aside for marination about an hour.

 

Take a seperate pan, add water and oil.

 

Now to the boiling water add orange food colour and then add the noodles to it.

 

When once it is cooked, strain the water and keep it aside.

 

In a tawa, add 1 tablespoon of Garlic oil, add chilly powder to the oil and keep it in medium flame. Fry a hand full of onions in oil.

 

Roast the sliced marinated chicken along with the onions until it turns golden brown in colour.

 

Mix the cooked noodles, roasted chicken, boiled potato, fried onions, corriander leaves, raw onions and cabbage all together.

 

Add chilly powder, lemon juice and salt to taste. The Atho is ready.

 

Serve the hot Atho along with tomato sauce or green chutney.

 

Pic credits : www.hungryforever.com

 

  -

 

SHANMUGAPRIYA

LAKSHMIPRIYA

BRINDHA

JAYASREE

HARINIVASINI

HARSHA ROY

MAHALASHMI

 

Feb 20, 2018
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