Make curry :In 4_5 cups Water add 4_5tbsp coconut milk powder mix, Add besan, and strain this mixture

Then add in this haldi, salt and red crushed chillies.

In a sauce pan heat oil and add rai dana and curry leaves, when it splitters add the besan mixture and cook on low medium flame till kacha pan nikal jae and it gets little thick. If required add more water.

For Chicken gravy :In another pan add oil put onions and saute karen till pinkish and soft, add ginger garlic paste and bhun lein

Add chicken boneless and fry in it till colour changes, add haldi, red chilli powder, salt and cook for few minutes then add tomatoes puree and cook by adding some 1/2 cup water.

Cook and add dhania and green chillies, when water dries and puree is not kachi,and oil comes up.

This sauce is on dry side like bhuna hua, not very dry na patla but should be juicy

When every thing is ready Arrange all seasonings.

In an open dish put noodles sprinkle some green onions, some curry to soak them than layer of chicken sauce than again some curry sauce, than garnish with green onions, dhania, spicy slims lemon juice and chat masala and brown onions.

Keep curry sauce separately also with condiments.