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Ingredients

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Directions

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  • Cook vermicelli according to package directions; drain. Rinse with cold water; drain again. Set aside. Meanwhile, in a large skillet cook onion in hot butter over medium-high heat about 4 minutes or until onion is tender. Add lemon juice, ginger-garlic paste, the 2 teaspoons garam masala, 2 teaspoons cumin, and the chili powder; cook and stir for 1 minute. Carefully stir in tomato puree; cook and stir for 2 minutes. Stir in yogurt, cream, cayenne pepper, and salt. Stir in chicken; reduce heat to low. Simmer, uncovered, for 10 minutes, stirring frequently. Remove from heat; set aside.

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  • In a large bowl combine three-fourths of the cheese, the spinach, cream cheese, the 1 teaspoon garam masala, 1 teaspoon cumin, and the turmeric; set aside.

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  • Preheat oven to 350°F. Transfer half of the chicken mixture to a buttered 3-quart round casserole. Top with half of the vermicelli. Spread the spinach mixture evenly oven the vermicelli. Top with the remaining vermicelli and chicken mixture.

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  • Cover and bake for 65 to 70 minutes or until heated through. Uncover and sprinkle with the remaining cheese. Bake, uncovered, for 5 minutes more.

Nutrition Facts

428 calories; 27 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 111 mg cholesterol; 779 mg sodium. 488 mg potassium; 25 g carbohydrates; 3 g fiber; 5 g sugar; 22 g protein; 0 g trans fatty acid; 66 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 129 mcg folate; 0 mcg vitamin b12; 263 mg calcium; 3 mg iron;

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