Chicken Handi
A classic British Indian Restaurant chicken handi made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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
- 60 gm onion (prepared weight)
- ½ tspn garam masala
- 1 tspn green chilli
- ½ tspn kasuri methi
- 1 tspn ginger
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn garlic
- 2 tspn tomato purée
- 1 tspn coconut flour/powder (see note 1)
- 1 portion g2 pre-cooked chicken or tikka
- ½ tspn chilli powder
- ¼ tspn salt
- ½ tspn ground coriander
- 1 tbspn yogurt
- ½ tspn ground cumin
Method
- 1
Chop the onion.
- 2
De-seed and finely chop the green chilli.
- 3
Grate the ginger.
- 4
Crush the garlic.
- 5
Mix the ginger and garlic with some water to make a paste.
- 6
Heat the oil in a suitable pan and cook the onion and green chilli, stirring regularly, for .
- 7
Stir in the ginger/garlic paste and cook, stirring, for .
- 8
Stir in the coconut powder, chilli powder, ground coriander, ground cumin, turmeric, garam masala and methi 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 a little c46 base sauce as needed to prevent drying and burning.
- 10
Add the c41 pre-cooked chicken/tikka, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Reduce the heat and stir in the yogurt and cook for .
- 12
Serve with chapatti, naan bread or, if you prefer, rice, and garnish with a little freshly chopped coriander.