Chicken Boti Andhra
A classic British Indian Restaurant chicken boti andhra made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn oil
- ½ tspn ground cumin
- 50 gm onion (prepared weight)
- ½ tspn cardamom powder
- 1 tspn green chilli
- ¼ tspn turmeric
- 1 tspn ginger
- ¼ tspn garam masala
- 1 tspn garlic
- 300 ml c46 curry base sauce (see note 1)
- 2 tspn tomato purée
- 150 gm pre-cooked chicken thigh meat or drumstick (see note 2)
- 1 tspn chilli powder
- ¼ tspn salt
- 1 tspn poppy seeds
- 3 tbspn tamarind juice (see note 3)
- ½ tspn ground coriander
Method
- 1
Finely chop the onion.
- 2
Deseed and finely chop the green chilli.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Remove the skin from the pre-cooked chicken and cut the meat away from the bone, discarding the skin and bone.
- 5
Cut the tamarind block into sufficient small pieces to fill a tablespoon and put into a small bowl. Cover with boiling water and allow to steep for at least , mashing occasionally. Finally, press through a sieve to remove any pips and other debris.
- 6
Heat the oil in a suitable pan and cook, stirring regularly, the onion and green chilli for .
- 7
Stir in the ginger/garlic paste and cook, stirring, for .
- 8
Add the chilli powder, poppy seeds, ground coriander, ground cumin, cardamom powder, turmeric and garam masala and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 9
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying.
- 10
Add the pre-cooked chicken thigh or drumstick meat, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 11
Reduce the heat and stir in the tamarind juice and cook, stirring regularly, for .
- 12
Serve with rice that has, optionally, been cooked with the addition of a little turmeric and garnish with freshly chopped coriander.