Chicken Bihari
Restaurant-quality chicken bihari 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
- 2 tbspn mustard oil (see note 1) or vegetable oil
- ½ tspn turmeric
- 100 gm onion (prepared weight)
- ½ tspn garam masala
- 5 gm ginger
- ½ tspn chicken masala (see note 2)
- 5 gm garlic
- 300 ml c46 curry base sauce (see note 3)
- ½ tspn chilli powder
- 1 portion g2 pre-cooked chicken
- ½ tspn ground coriander
- ¼ tspn salt
- ½ tspn ground cumin
- 2 tspn ground almonds
Method
- 1
Chop the onion.
- 2
Using a suitable food processor capable of handling small quantities, process the ginger, garlic and 50 gm of the onion with a little water (2 tbspn) to make a paste.
- 3
Heat the oil in a suitable pan and fry the remaining 50 gm of chopped onion, stirring regularly, for .
- 4
Stir in the ginger/garlic/onion paste and cook, stirring, for . WARNING: With a very hot pan a major pan flame will be produced - so BEWARE
- 5
Add the chilli powder, ground coriander, ground cumin, turmeric, garam masala and chicken masala and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 6
Add the precooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Stir in the ground almonds and cook, stirring regularly for , adding a little c46 base sauce as necessary to maintain the desired sauce consistency.
- 8
Serve with chapattis and garnish with a little freshly chopped coriander.