Chicken Chana
Restaurant-quality chicken chana 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 oil
- ½ tspn turmeric
- 10 gm onion (1) (prepared weight)
- ¼ tspn garam masala
- 20 gm onion (2) (prepared weight)
- 300 ml c46 curry base sauce (see note 1)
- 15 gm red pepper
- 2 tspn tomato purée
- 1 tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- 1 tspn garlic (crushed)
- 50 gm chickpeas (tinned)
- ¾ tspn chilli powder
- 20 gm green pepper
- 1 tspn ground coriander
- 1 tomato
- 1 tspn ground cinnamon
- ¼ tspn salt
- ½ tspn ground cumin
- 20 gm spring onions
- 2 tspn lemon juice
Method
- 1
Finely chop the onion (1).
- 2
Slice the onion (2).
- 3
Deseed and finely chop the red pepper.
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 5
Deseed and chop the green pepper.
- 6
Cut the tomato into 6 - 8 wedges - 4 will be used (depends on size).
- 7
Slice the spring onions into small rounds (including the green part).
- 8
Heat the oil in a suitable pan and cook the onions (1) and (2) and red pepper for , stirring regularly.
- 9
Stir in the ginger/garlic paste and cook, stirring for .
- 10
Stir in the chilli powder, ground coriander, ground cinnamon, ground cumin, turmeric and garam masala and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 11
Stir in 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 and burning.
- 12
Add the precooked c41 pre-cooked chicken, chickpeas, green pepper, 4 tomato wedges, 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.
- 13
Stir in the spring onions and lemon juice and cook, stirring regularly for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 14
Serve with rice and garnish with a little freshly chopped coriander and, optionally, a little green pepper and spring onions.