Chicken Haryana
Restaurant-quality chicken haryana 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 dried mint
- 50 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn ginger (grated)
- 1 tomato
- ½ tspn garlic (crushed)
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn g2 tikka spice mix
- 50 gm green pepper
- ½ tspn chilli powder
- ¼ tspn salt
- ½ tspn methi (see note 1)
- 50 gm Mozzarella cheese
Method
- 1
Chop the onion.
- 2
Deseed and chop the green pepper into approx 1 inch squares.
- 3
Cut the tomato in half (discard one half) and then into 8 pieces and reserve about 50 gm.
- 4
Cut the mozzarella cheese into small pieces.
- 5
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 6
Add he ginger/garlic paste and cook, stirring, for about .
- 7
Add the c41 tikka spice mix, chilli powder, methi and mint add cook, stirring, for adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato and 80 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken tikka, green pepper, 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.
- 10
Add the mozzarella cheese and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Serve with rice and garnish with a little mozzarella (chopped) and fresh coriander.