Description
This fusion dish combines tender bite-sized pieces of spiced chicken with chewy wheat noodles submerged in a seasoned broth. Traditional Japanese noodle soups rely heavily on long-simmered pork bones, chicken carcasses, or dashi kelp bases. This modern interpretation builds a luscious base using rich coconut milk, tomato paste, garlic, ginger, and savory chicken stock.
Ingredients
Scale
For the Tandoori Chicken
- 400 g boneless chicken thighs or breast, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp tandoori masala
- 1 tsp paprika or Kashmiri chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- 2 cloves garlic, minced
- 1 tsp grated ginger
- ½ tsp salt
- 1 tbsp vegetable oil
For the Ramen
- 2 packs ramen noodles
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp grated ginger
- 1 clove garlic, minced
- ½ tsp chili flakes, optional
- 1 tsp sesame oil
- 1 tsp lime juice
Toppings
- Sliced spring onions
- Fresh cilantro
- Soft-boiled eggs
- Sliced red chili
- Lime wedges
- Sesame seeds
Instructions
- Marinate the chicken:
In a bowl, combine yogurt, lemon juice, tandoori masala, paprika, cumin, coriander, garam masala, garlic, ginger, salt, and oil. Add the chicken and mix well. Cover and marinate for at least 30 minutes, or preferably overnight. - Cook the chicken:
Heat a skillet or grill pan over medium-high heat. Cook the chicken for 8–10 minutes, turning occasionally, until browned, slightly charred, and cooked through. Set aside. - Make the broth:
In a large saucepan, sauté the garlic and ginger for about 30 seconds. Add chicken broth, coconut milk, soy sauce, tomato paste, and chili flakes. Stir well and simmer for 5–7 minutes. - Cook the noodles:
Add the ramen noodles to the broth and cook according to the package instructions, usually 2–4 minutes. - Finish the broth:
Stir in sesame oil and lime juice. Taste and adjust the soy sauce or chili according to your preference. - Assemble:
Divide the noodles and broth between bowls. Top with the tandoori chicken, soft-boiled egg, spring onions, cilantro, red chili, and sesame seeds. - Serve:
Serve immediately with fresh lime wedges for squeezing over the ramen.
Notes
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
Keywords: tandoori ramen bowl, fusion tandoori chicken noodle soup, Indian style ramen, creamy tandoori ramen recipe