Nawayathi is a small muslim community with different language and cuisines mainly mixed of persian , arab and south indian local coastal area.
wash chicken. fry onions, and green chilly and once onion is transparent add tomato and coriander leaves and after frying for 2 minutes add ginger garlic paster fry then add chicken . fry the add little water and close lid and cook until chicken is half done. boil pasta with little salt and oil. make a paste of coconut,turmeric , saunf, corinder seeds,red chilly cinnamon and cardamon to fine paste. add this to chicken and add water and bring to boil . cook chickel well in this mixture and then add boiled pasta mix and cook on low flames with lid closed.
How to make the tasty recipe procedure as follows:wash chicken. fry onions, and green chilly and once onion is transparent add tomato and coriander leaves and after frying for 2 minutes add ginger garlic paster fry then add chicken . fry the add little water and close lid and cook until chicken is half done. boil pasta with little salt and oil. make a paste of coconut,turmeric , saunf, corinder seeds,red chilly cinnamon and cardamon to fine paste. add this to chicken and add water and bring to boil . cook chickel well in this mixture and then add boiled pasta mix and cook on low flames with lid closed.
How to make the tasty recipe description mentioned here,Nawayathi is a small muslim community with different language and cuisines mainly mixed of persian , arab and south indian local coastal area.wash chicken. fry onions, and green chilly and once onion is transparent add tomato and coriander leaves and after frying for 2 minutes add ginger garlic paster fry then add chicken . fry the add little water and close lid and cook until chicken is half done. boil pasta with little salt and oil. make a paste of coconut,turmeric , saunf, corinder seeds,red chilly cinnamon and cardamon to fine paste. add this to chicken and add water and bring to boil . cook chickel well in this mixture and then add boiled pasta mix and cook on low flames with lid closed.