Chicken Jharkhand
A classic British Indian Restaurant chicken jharkhand 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
- ...Continued
- 2 - 3 tbspn oil
- 1 tspn methi (see note 1)
- 2 tspn black mustard seeds
- ¼ tspn turmeric
- 70 gm onion (prepared weight)
- ½ - 1 tspn chilli powder
- 1 tspn ginger (grated)
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn garlic (crushed)
- 2 tspn tomato purée
- 1½ tspn garam masala
- 1 portion g2 pre-cooked chicken
- 1½ tspn ground coriander
- ¼ tspn salt
- 1½ ground cumin
- 1 green chilli (approx 15 gm prepared weight)
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 3
De-seed and thinly slice the green chilli.
- 4
Heat the oil in a suitable pan and fry the onion and mustard seeds, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring for ½ min .
- 6
Add the garam masala, ground coriander, ground cumin, methi, turmeric and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato pueée and 40 ml c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying.
- 8
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 the desired sauce consistency.
- 9
Stir in the green chilli and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Serve with rice and garnish with a little freshly chopped coriander.