Chicken Jhalfrani
Restaurant-quality chicken jhalfrani 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
- ...Continued
- 2 - 3 tbspn oil
- 1 tbspn tomato purée
- 50 gm onion (prepared weight)
- 1 tbspn coconut powder
- 10 gm ginger (grated)
- 1 tbspn ground almonds
- 10 gm garlic (crushed)
- 1 portion g2 pre-cooked chicken
- 1 tspn methi (see note 1)
- ¼ tspn salt
- 2 tspn g2 mix powder
- 20 gm green chilli (chopped)
- 1 tspn chilli powder
- 1 tbspn fresh coriander
- 1 tspn garam masala (1)
- 3 tbspn single cream
- 300 ml c46 curry base sauce (see note 2)
- ¼ tspn garam masala (2)
Method
- 1
Slice the onion.
- 2
Grate the ginger, crush the garlic and mix with a little water to make a thin paste.
- 3
Chop the fresh coriander.
- 4
De-seed and chop the green chilli.
- 5
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring. for .
- 7
Add the methi, c41 mix powder, chilli powder and garam masala (1) and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying.
- 9
Add the coconut powder and ground almonds and stir to mix in, adding c46 base sauce as needed to loosen the mixture.
- 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 stir in the green chilli, fresh coriander, single cream, and garam masala (2) and cook, stirring regularly for adding c46 base sauce as needed to maintain your desired sauce consistency.
- 12
Serve with rice and garnish with a little single cream and fresh coriander.