Chicken Chhattisgarh
A takeaway-style chicken chhattisgarh with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
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 ground coriander
- 100 gm onion (prepared weight)
- 1 tspn chicken curry masala
- 1 tspn cumin seeds
- ½ tspn chilli powder
- 1 green chilli
- 1 tspn tandoori masala (see note 1)
- 2 dry red chillies
- 300ml c46 curry base sauce (see note 2)
- ¾ tspn ginger (grated)
- 2 tspn tomato purée
- ¾ tspn garlic (crushed)
- 1 portion g2 pre-cooked chicken
- 1 tspn garam masala
- ½ tspn salt
- 1 tspn turmeric
- 2 - 3 tbspn fresh coriander leaves
- 1 tspn ground cumin
- 1 tbspn lemon juice
Method
- 1
Soak the dry red chillies, then roughly chop and set aside.
- 2
Chop the onion.
- 3
Roughly chop the green chillies (remove the seeds, or not, depending on your heat tolerance).
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 5
Chop the fresh coriander leaves.
- 6
Heat the oil in a suitable pan and cook the onion, cumin seeds, green chilli and red chilli, stirring regularly, for .
- 7
Add the ginger/garlic paste and cook, stirring, for ½ min .
- 8
Add the garam masala, turmeric, ground cumin, ground coriander, chicken curry masala, chilli powder and tandoori masala and cook, stirring for , adding a little c46 base sauce if needed to prevent drying and burning.
- 9
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 10
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook stirring regularly, for , adding c46 base sauce as needed to maintain your desired sauce consistency.
- 11
Reduce the heat and add the freshly chopped coriander and lemon juice and cook, stirring, for , adding c46 base sauce as needed to maintain your desired sauce consistency.
- 12
Serve with rice and garnish with a little freshly chopped coriander.