Chicken Jaipuri
Restaurant-quality chicken jaipuri 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
- 1 portion g2 pre-cooked chicken
- ¼ tspn salt
- 1 tbspn oil
- 45 ml yogurt
- 300 ml c46 curry base sauce (see note 1)
- 45 ml single cream
- 2 tspn g2 jaipuri spice mix
- 1 tbspn fresh mint
- ½ tspn hot chilli powder
- 1 tbspn lime juice
- 1 tspn kewra water (optional) (see note 2)
Method
- 1
Chop the mint.
- 2
Heat the oil in a suitable pan and cook the c41 jaipuri spice mix and chilli powder for 15 - . Do not burn.
- 3
Add 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed.
- 4
Add the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , gradually adding only enough c46 base sauce to maintain a thick sauce.
- 5
Add the yogurt, cream, lime juice, mint and kewra water (if using), stir in, and leave for .
- 6
Serve with rice and garnish with a little freshly chopped mint.