Maggi noodles Ramen Recipe




350gms chicken legs cut into pieces

1 bay leaf

1 onion

10-15 garlic cloves

4-5 peppercorns

salt to taste

1 packet maggi noodles

1 carrot

3 sprigs spring onions


  1. Wash the chicken well and put a tsp of salt. Keep aside
  2. In a pressure cooker, heat a tbsp of oil/butter and add a bay leaf, few peppercorns and the garlic and onion. Fry till the onion turns translucent.
  3. Add the chicken and fry for 5-7 minutes till it turns white.
  4. Add 1 and a half litre of water to the chicken, cover and cook on a low flame for 10-12 minutes. Switch off flame and let the pressure release naturally.
  5. After this remove the chicken pieces and debone the chicken. You will see that the chicken just falls off easily from the bone. Put the chicken pieces back into the pressure cooker. Your broth is ready.
  6. I used around 1 cup of this broth for the maggi ramen and added another one cup of water. When this came to a boil, I added the tastemaker and the noodles and simmered for two minutes.
  7. I also added some chopped spring onions and a carrot.
  8. You can add pretty much any vegetables you like but make sure you boil them for the required time in the broth.
In a tbsp of oil saute 4-5 peppercorns, 1 bay leaf,10-15 garlic cloves and 1 onion till it turns translucent
Add 350gms of chopped chicken legs and fry till the chicken turns white
Add 350gms of chopped chicken legs and fry till the chicken turns white
Add 1 and a 1/2 litre of water and pressure cook the chicken on a low flame for 12-15 minutes. Let the cooker depressurize and then open the cooker and debone the chicken. Put the chicken back into the cooker. Your broth is ready





Maggi noodles style ramen
In a another utensil add 1 cup of broth with chicken pieces and another cup of water. Bring this to a boil.
Maggi noodles style ramen
Once the broth comes to a boil, add the maggi tastemaker and the noodles. Cook on low flame for two minutes. I stirred in a finely chopped carrot and a few sprigs of spring onion