Chicken Anjeer
A classic British Indian Restaurant chicken anjeer made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
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
- ¼ tspn turmeric
- 100 gm onion (prepared weight)
- ¼ tspn ground cinnamon
- 1 dry red chilli
- ¼ tspn black cumin seeds (see note 1)
- 1 tspn green chilli (chopped)
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn ginger (grated)
- 1 portion pre-cooked g2 chicken
- 2 tspn garlic (crushed)
- 3 ready to eat dried figs
- 1 tspn chilli powder
- 2 tbspn cashew nuts (approx 15 gm nuts)
- ½ tspn ground coriander
- ¼ tspn salt
- ½ tspn garam masala
- 2 tbspn cream or yogurt or evaporated milk
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together in a little water to make a paste.
- 3
Deseed and chop the green chilli.
- 4
Depending on size, break the dry red chilli into 2 or 3 pieces.
- 5
Roughly grind the black cumin seeds in a pestle and mortar (see note 1).
- 6
Grind the cashew nuts to a powder in a food processor or similar.
- 7
Remove the stalks from the figs and cut into 4 - 6 pieces, depending on size.
- 8
Heat the oil in a suitable pan and cook, stirring regularly, the onion, red chilli and green chilli for .
- 9
Stir in the ginger/garlic paste and cook, stirring, for .
- 10
Stir in the chilli powder, ground coriander, garam masala, turmeric, ground cinnamon and powdered cumin and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 11
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, figs, cashew nut powder and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 12
Reduce the heat and stir in the cream or yogurt or evaporated milk and cook for .
- 13
Serve with rice and garnish with a little freshly chopped coriander.