Butter Chicken Khow Suey

SKU: 9fd31a576b4b
Short Description

Originally from Burma, Chicken Khow Suey is a popular dish among the Memon & Gujrati community of Pakistan. Our recipe gives it an entirely fresh aroma and taste which you?d surely love to have again and again.

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Ready 30 min

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Serving 2-4 People

Total Price From $0.00

Ginger & Garlic Paste 300g


18 in stock

Butter Chicken 47g


35 in stock

Chaat Masala 100g


38 in stock

Chilli Powder 110g


Out of stock

Garam Masala Powder 110g


20 in stock

Turmeric Powder 100g


Out of stock

Himalayan Pink Salt Fine 800g


Out of stock


  • National Butter Chicken Masala 1/2 packet
  • Chinese flat noodles ½ packet
  • Boneless Chicken 500 gm cubes
  • Yogurt 250 gms
  • Ginger Garlic Paste 1 tbsp
  • Coconut Milk 1 cup
  • Curry Leaves 10
  • Zeera Half tbsp
  • Oil 3 tbsp
  • National Turmeric Powder Half tbsp
  • National Red Chili Powder Half tbsp
  • National Salt 1 tbsp
  • National Garam Masala Powder Half tbsp
  • Butter 50 gms


  • Fried Ramen Noodles 1 packet
  • Boiled Eggs 2
  • Brown Onion 4 tbsp
  • Chopped Coriander 3 tbsp
  • Chopped Green Chilies 3
  • National Chat Masala 2 tbsp
  • Lemons 2 cut into wedges
  • Salted Peanuts 1 packet
  • Potato Finger Chips 4 tbsp
  • Garlic Cloves 2 fried
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  1. Bring 1-liter water to boil.
  2. Add 1 tbsp National Salt and 1 tbsp cooking oil in it and stir.
  3. Add noodles and let them cook for 7-8 minutes till done. Remove from the stove and let them drain. Rinse with cold water.


  1. Marinate the chicken cubes in ½ pack National Butter Chicken Masala, 1 tbsp yogurt, and 1 tbsp National ginger garlic paste for an hour.


  1. Mix coconut milk, turmeric, salt, yogurt, red chili powder, and all-spice powder in another bowl. Add this mixture to the half-cooked chicken.
  2. Heat oil in the pan for a couple of minutes. Add cumin paste and stir until golden brown.
  3. Add marinated chicken in the oil and stir until half cooked.
  4. Cook on low flame for about 25-30 minutes. Add butter to the pan.
  5. Pick out curry leave sand throw them in the gravy. Turn off the flame.