Chicken Baluchi
Restaurant-quality chicken baluchi using the BIR method — deep flavour from base sauce, cooked to order in 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
- Continued
- 2 - 3 tbspn oil
- 1 tspn chicken curry masala
- 120 gm onions (prepared weight)
- 1 tspn karahi masala
- 15 gm green chilli
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn chilli powder
- 1 tbspn tomato purée
- ½ tspn ground coriander
- 1 portion g2 pre-cooked chicken
- ½ tspn ground cumin
- 1 tspn salt
- ½ tspn garam masala
- 50 gm potatoes
- ½ tspn turmeric
- 4 - 5 tbspn fresh coriander
Method
- 1
Roughly chop the onions.
- 2
Roughly chop the green chilli, seeds in or out depending on your heat tolerance.
- 3
Peel the potatoes and cut into about 1 inch cubes, then boil in salted water until just tender, drain and set aside.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a suitable pan and fry the onions and green chillies, stirring regularly, for .
- 6
Stir in the chilli powder, ground coriander, ground cumin, garam masala, turmeric, chicken curry masala and karahi masala, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce if needed to prevent drying.
- 8
Stir in the c41 pre-cooked chicken, 80 ml of c46 base sauce, salt and pre-cooked potatoes and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 9
Stir in the freshly chopped coriander 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.