Chicken Kesar
A classic British Indian Restaurant chicken kesar 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
- ¼ tspn saffron (see note 1)
- 30 gm onion (prepared weight)
- 2 tspn milk
- ¼ tspn ginger
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn garlic
- 1 portion g2 pre-cooked chicken
- ¼ tspn ground coriander
- ¼ tspn salt
- ¼ tspn chilli powder
- 1 tbspn (heaped) cashew nuts
- ¼ tspn garam masala
- 2 tbspn yogurt
Method
- 1
Place the saffron threads in a small dish and crush with the back of a spoon, then add the warmed milk and mix well, then set aside for about 1 - .
- 2
Finely chop the onion.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Crush the cashew nuts to a powder in a pestle and mortar.
- 5
Heat the oil in a suitable pan and cook the onions, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for .
- 7
Add the ground coriander, chilli powder, garam masala and saffron (with milk) and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the chicken, 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.
- 9
Add the crushed cashew nuts and cook, stirring, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat and stir in the yogurt and cook for .
- 11
Serve with chapatti and garnish with a little freshly chopped coriander.