• In a large pot, fry curry masala and curry for 30 second until fragrant, immediately add water and all other ingredients of curry.
• Let the curry simmer on low heat for 30 minutes, until you get desired consistency.
• After 30 minutes blend the curry with immersion blender for smooth, creamy texture. (This step is optional.) Then bring it to boil. Curry is ready.

For egg noodles:

• While curry simmer side by side, cook egg noodle as per instruction of packet. After draining hot water, rinse noodle with cold water and drain again until noodles are cool to touch. Then pour 1-2 tablespoon oil over noodle and toss with large fork to coat a thin layer of oil on noodles. (Before serving, Heat noodle in a thick bottom pot on slow flame until warm.)

For Accompaniments:

• (Skip frying any accompaniments that you don't want.)
• Take oil in a pan and fry samosa Patti until golden, transfer to the kitchen towel.
• Then fry sliced onion for garnish and spread on kitchen towel to crisp.
• Next, fry garlic in same oil and drain oil on kitchen towel.
• Then fry button chilies and let them cool then crush in to flakes.

For Chicken:

• In same pan leave only ⅓ cup oil and remove extra oil. Fry onion in it for 5 minutes until soft. Add all spices ingredients and fry for 1 more minute. Pour in tomato puree and simmer with frequent stirring for 10 minutes until oil separates.
• Now, mix chicken with gravy, cover and cook for 15 minutes until soft. Gravy is ready. You can mix this gravy with curry or serve separately.

Assembling:

• While chicken cook prepare remaining garnish. To serve mix noodles, curry and chicken gravy together and garnish as desired. Enjoy!

Note:

• You may stick to few accompaniments that you like best. I prefer green chilies, lemon, green onions and slims chip to be best.