c46 chicken bharta
A takeaway-style c46 chicken bharta with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- 30 gm onion (prepared weight)
- 1 tbspn onion/yogurt marinade (see pre-cooked marinated chicken )
- ¼ tspn turmeric
- 1 portion pre-cooked marinated chicken
- ¼ tspn ground cumin
- ¼ tspn salt
- ¼ tspn ground coriander
- ½ tspn methi (2) (see note 3)
- ½ tspn methi (1) (see note 1)
- 1 tbspn freshly chopped coriander
- ½ tspn garam masala
- 20 gm unsalted butter
- ½ tspn kitchen king spice mix
- 2 tbspn yogurt
- ½ tspn chilli powder
Method
- 1
Chop the onion.
- 2
Chop the fresh coriander.
- 3
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 4
Add the turmeric, ground cumin, ground coriander, methi (1), garam masala, kitchen king spice mix and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 5
Stir in the onion/yogurt marinade and 40 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying.
- 6
Add the pre-cooked marinated chicken, 80 ml of c46 base sauce and the salt 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 methi, fresh coriander, butter and yogurt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Serve with rice and garnish with a little freshly chopped coriander.