Achari Chicken
A takeaway-style achari chicken with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 tbspn oil
- ½ tspn fennel seeds
- 50 gm onion (prepared weight)
- ¼ tspn turmeric
- 1 tspn green chilli (chopped)
- ¼ tspn ground cumin
- 2 tspn amchoor powder (see note 1)
- 300 ml c46 curry base sauce (see note 3)
- ½ tspn chilli powder
- 1 portion g2 pre-cooked chicken
- ½ tspn ground coriander
- ¼ tspn salt
- ½ tspn methi (see note 2)
- 2 tbspn evaporated milk (see note 4)
Method
- 1
Chop the onion.
- 2
Deseed and chop the green chilli.
- 3
Crush the fennel seeds to a powder in a pestle and mortar.
- 4
Heat the oil in a suitable pan and cook the onion and green chilli, stirring regularly, for .
- 5
Stir in the amchoor powder, chilli powder, ground coriander, methi, fennel powder, turmeric and ground cumin and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 6
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Reduce the heat and stir in the evaporated milk and (optionally) a little more amchoor powder to taste (maybe ¼ - ½ tspn), and cook for .
- 8
Serve with rice and garnish with a little freshly chopped coriander.