Chicken stew-thukpa combo By Manzilat Fatima




Cooked up a stew-thukpa combo dish. I wanted to make something very easy and light and stew was coming to my mind. Then I remembered picking up a packet of Ching’s Desi Chinese hakka noodles. So, on an impulse I decided to cook stew and boil noodles and mix both to make a filling bowl of stew-thukpa.



Manzilat Fatima is a Foodpreneur, Pop Up Specialist, Royal Family’s Awadhi Cuisine Curator, Winner of Best Home Chef Award FBAI 2018. Apart from being a wonderful cook famed for her biryani and kebabs, is a very loving person and a dear friend.






  • Soya Nuggets
  • Chicken breast pieces
  • Salt
  • Water
  • Ginger
  • Black peppercorns
  • Boiled noodles
  • Bullet green chillies
  • Some chopped vegetables of your choice
  • Butter
  • Maggi Magic Cube
  • Flour




  • Soak soya nuggets in salt water, chicken breast pieces (cubed) and boil with finely chopped ginger, black peppercorns, salt, noodles, bullet green chillies and some chopped vegetables.
  • Strain the stuff and save the stock.
  • Heat a pan, add butter, toss in the veggies, soya chunks, chicken cubes and stir fry in butter, crumble two magic cubes and add 1 tablespoon plain flour.
  • Keep stirring till nice buttery sautéed flour aroma comes out.
  • Add the chicken stock and keep stirring, the stock will thicken a bit, switch off the gas.
  • In a separate bowl take a portion of boiled noodles, add the stew – relish.