Chicken Baghelli
A takeaway-style chicken baghelli 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
- Continued
- 2 - 3 tbspn oil
- 2 tspn chilli powder
- 120 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- 20 gm red chillies
- 1 portion g2 pre-cooked chicken
- 1 tbspn garlic (crushed)
- ½ tspn salt
- 2 tspn ground coriander
- 10 gm fresh coriander
- 1 tspn methi (see note 1)
- 3 tbspn yoghurt
- ½ tspn turmeric
Method
- 1
Chop the onion.
- 2
Roughly chop the red chillies (remove the seeds, or not, depending on your heat tolerance).
- 3
Crush the garlic and mix with a little water to make a paste.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a suitable pan and cook the onions and red chillies, stirring regularly, for .
- 6
Add the garlic and cook, stirring, for ½ min .
- 7
Add the ground coriander, methi, turmeric and chilli powder and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 9
Reduce the heat and stir in the fresh coriander and yogurt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 10
Serve with rice and garnish with a little freshly chopped coriander.