Desi Tandoori Chowmein is a flavorful fusion dish that combines the classic Chinese-style noodles with Indian tandoori smokiness. Infused with aromatic spices, colorful vegetables, and a medley of sauces, this dish delivers a spicy, tangy, and smoky flavor that’s perfect for a quick lunch, dinner, or party snack.

What is Desi Tandoori Chowmin ?

Desi Tandoori Chowmein is a fusion Indo-Chinese dish where boiled noodles are stir-fried with vegetables, sauces, and spices, then infused with the unique flavor of tandoori-style charcoal smoke. Unlike regular chowmein, this version has a distinct smoky aroma and slightly tangy, spicy taste, making it a standout dish that’s both comforting and exciting.

Main Ingredient of Desi Tandoori Chowmin :

Oil – 3 Tbsp

Garlic – 1 Tbsp, finely chopped

Ginger – 1 Tbsp, finely chopped

Green chillies – 1 tsp, chopped

Onion – 1/3 cup, sliced

Cabbage – 1/2 cup, shredded

Carrot – 1/4 cup, julienned

Capsicum – 1/4 cup, sliced

Boiled noodles – 1 cup

Green chilli sauce – 1 Tbsp

Red chilli sauce – 1 Tbsp

Tomato ketchup – 2 Tbsp

Vinegar – 1 Tbsp

Soy sauce – 2 tsp

Black pepper powder – 1 tsp

Salt – to taste

Charcoal piece – for tandoori smokiness

Butter – 1 tsp (for smokey flavor)

Spring onion – 3 Tbsp, chopped

What Is So Special About Desi Tandoori Chowmin ?

.This dish is special because it combines classic Indo-Chinese flavors with authentic tandoori smokiness. The use of a charcoal piece and butter infuses the noodles with a rich, aromatic smoky flavor that’s hard to replicate. With crispy vegetables, a medley of sauces, and a perfect balance of spice and tang, it’s a unique, restaurant-style chowmein you can enjoy at home.

Quick and Easy Desi Tandoori Chowmin :

Desi Tandoori Chowmein is fast because it’s a one-pot dish—no need to cook vegetables, sauces, or noodles separately. With pre-boiled noodles and simple chopped veggies, the stir-fry comes together in under 15 minutes. Adding the charcoal for tandoori smokiness is simple and requires just a few minutes, giving restaurant-style flavor at home with minimal effort

How to make 

1. Saute aromatics & veggies: Heat oil in a pan and saute garlic, ginger, and green chillies. Add onion, cabbage, carrot, and capsicum; cook briefly.

2. Add sauces & seasonings: Mix in green chilli sauce, red chilli sauce, tomato ketchup, vinegar, soy sauce, black pepper, and salt.

3. Add noodles: Toss boiled noodles into the pan, coating them evenly with the sauce.

4. Infuse tandoori flavor: Place a small charcoal piece with butter in the pan, cover, and let the smoke infuse for 3–4 minutes.

5. Garnish & serve: Remove the charcoal, mix gently, and garnish with spring onions. Serve hot.

Meyer Select Stainless Steel Sautepan 24cm

Expert Tips

1. Use pre-boiled noodles: This ensures they cook quickly and don’t turn mushy.

2. Chop veggies uniformly: Small, even pieces cook fast and retain crunch.

3. Control the heat: Saute veggies on medium flame to avoid burning while keeping them crisp.

4. Charcoal smoke: Use a small piece of hot charcoal with butter and cover immediately for authentic tandoori flavor.

5. Toss gently: Mix noodles carefully after adding charcoal to retain the smoky aroma.

6. Adjust spice levels: Increase or decrease sauces and chillies according to taste.

7. Serve immediately: The smoky flavor is best when the dish is hot and fresh.

Recipe Card

Desi Tandoori Chowmin

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Category

Main Course

Servings

3

Prep Time

10 minutes

Cook Time

12 minutes

Calories

220

Quick and easy Desi Tandoori Chowmein with colorful vegetables, flavorful sauces, and authentic tandoori smokiness. Perfect as a main dish or snack.

Author:

Kashish Kapoor

Ingredients

• Oil – 3 Tbsp

• Garlic – 1 Tbsp, finely chopped
• Ginger – 1 Tbsp, finely chopped
• Green chillies – 1 tsp, chopped
• Onion – 1/3 cup, sliced
• Cabbage – 1/2 cup, shredded
• Carrot – 1/4 cup, julienned
• Capsicum – 1/4 cup, sliced
• Boiled noodles – 1 cup
• Green chilli sauce – 1 Tbsp
• Red chilli sauce – 1 Tbsp
• Tomato ketchup – 2 Tbsp
• Vinegar – 1 Tbsp
• Soy sauce – 2 tsp
• Black pepper powder – 1 tsp
• Salt – to taste
• Charcoal piece – for tandoori smokiness
• Butter – 1 tsp (for smokey flavor)
• Spring onion – 3 Tbsp, chopped

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Directions

1. Saute aromatics:

1. Heat 3 Tbsp oil in a frypan or kadhai on medium flame.

2. Add 1 Tbsp chopped garlic, 1 Tbsp ginger, and 1 tsp green chillies. Sauté for about 30–40 seconds until aromatic.

2. Cook the vegetables:

1. Add 1/3 cup onion, 1/2 cup cabbage, 1/4 cup carrot, and 1/4 cup capsicum.

2. Stir-fry on medium flame for 1–2 minutes to keep the vegetables slightly crunchy.

3. Add sauces and seasonings:

1. Mix in 1 Tbsp green chilli sauce, 1 Tbsp red chilli sauce, 2 Tbsp tomato ketchup, 1 Tbsp vinegar, 2 tsp soy sauce, 1 tsp black pepper, and salt to taste.

2. Stir well and cook for another 1–2 minutes to let the flavors blend.

4. Add noodles:

1. Add 1 cup boiled noodles to the pan.

2. Toss gently to coat the noodles evenly with the sauces and veggies.

5. Infuse tandoori flavor:

1. Take a small piece of charcoal, heat it until red hot, and place it in a small bowl.

2. Add a tsp of butter on the charcoal and place the bowl in the pan with the noodles.
3. Cover the pan immediately and let the smoke infuse the noodles for 3–4 minutes.

6. Finish and garnish:

1. Carefully remove the charcoal.

2. Mix gently to distribute the smoky flavor.
3. Garnish with 3 Tbsp chopped spring onions.
4. Serve hot immediately for the best taste and aroma.

Recipe Video

Recipe Note

Use pre-boiled noodles to save time and prevent them from becoming mushy.

Chop vegetables uniformly for even cooking and crunch. Fry aromatics and veggies on medium flame to preserve flavors and texture. Infuse the tandoori flavor using a charcoal piece and butter, and cover immediately. Toss gently after smoking to keep noodles intact.

Serve immediately for the best taste and aroma.