Chicken Begum Bahar
Restaurant-quality chicken begum bahar 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
- 3 tbspn oil
- 1 tbspn tomato purée
- 30 gm onion (prepared weight)
- 1 portion g2 pre-cooked chicken
- 1 tspn ginger (grated)
- 20 gm g2 pre-cooked lamb mince
- 1 tspn garlic (crushed)
- ¼ tspn salt
- 2 tspn tandoori masala spice mix (see note 1)
- 20 gm mushrooms
- 1 tspn amchoor powder (see note 2)
- 20 gm red/green/yellow peppers
- ½ - 1 tspn chilli powder
- 70 gm raw un-cooked aubergine
- 300 ml c46 curry base sauce (see note 3)
- 1 - 2 tbspn freshly chopped coriander
- 1 - 2 tspn lemon juice
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Chop the red/green/yellow peppers (any combination you choose) into smallish pieces (approx 1 cm pieces or less).
- 4
Chop the mushrooms into smallish pieces (approx 1 cm cubes or less).
- 5
Chop the fresh coriander.
- 6
Chop 70 gm of aubergine into about 1 inch cubes (skin on) and grill, turning regularly, until tender and toasted - the weight will reduce during cooking.
- 7
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 8
Add the ginger/garlic paste and cook, stirring, for about .
- 9
Add the tandoori masala spice mix, amchoor powder and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 10
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 11
Add the c41 pre-cooked chicken, c41 pre-cooked lamb mince, salt, mushrooms, peppers, aubergines and 80 ml of c46 base sauce 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 freshly chopped coriander and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 13
Stir in the lemon juice and serve.
- 14
Serve with rice and garnish with a little freshly chopped coriander.