Chatpata Chicken Khaowsuey

To prepare Chatpata Chicken Khaowsuey, start by blending ginger, garlic, curry leaves, green chili, cumin seeds, turmeric, yogurt, coconut milk, baisan, and water until smooth. Heat oil in a pan, add curry leaves, then the blended mixture, and let it boil for about 50 minutes. In another pan, fry onions until translucent, add chicken, and cook until it changes color. Incorporate ginger garlic paste, spices, and tomatoes, cooking until softened. Finally, mix in yogurt and garam masala, and cook on low flame. Boil spaghetti separately, strain, and serve topped with the baisan curry and chicken masala.

Chatpata Chicken Khaowsuey contains chicken and dairy, making it unsuitable for vegetarians and vegans. However, you can substitute chicken with tofu or chickpeas for a vegetarian version. Additionally, using coconut yogurt instead of regular yogurt can make it dairy-free.

If you don't have baisan (gram flour), you can use all-purpose flour or cornstarch as a substitute. However, keep in mind that the flavor and texture may vary slightly. For a gluten-free option, you can also use chickpea flour, which is similar to baisan.

To store leftovers of Chatpata Chicken Khaowsuey, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, which can last for up to 2-3 months. Reheat thoroughly before serving.

Chatpata Chicken Khaowsuey pairs well with a variety of side dishes. You can serve it with a fresh salad, raita (yogurt sauce), or naan bread for a complete meal. Additionally, a side of pickles or chutney can enhance the flavors and add a tangy contrast.