Chicken Kota
Restaurant-quality chicken kota 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
- ½ tspn fenugreek powder
- 60 gm onion (prepared weight)
- ½ tspn amchoor powder (see note 2)
- ½ tspn ginger (grated)
- ½ tspn caraway seeds
- ½ garlic (crushed)
- 1 tspn chilli powder
- 1 tspn ground coriander
- 300 ml c46 curry base sauce (see note 3)
- 1 tspn ground cumin
- 1 tbspn tomato purée
- ½ tspn turmeric
- 1 portion g2 pre-cooked chicken
- ½ tspn garam masala
- ¼ tspn salt
- ½ tspn methi (see note 1)
- 1-2 tbspn freshly chopped coriander
Method
- 1
Chop the onions.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Chop the fresh coriander.
- 4
Heat the oil in a suitable pan and fry the onions, stirring regularly, for .
- 5
Add the ginger/garlic paste and fry, stirring, for .
- 6
Add the 9 spices and fry, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying and burning.
- 8
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring occasionally, for , adding c46 base sauce as needed to achieve your preferred sauce consistency.
- 9
Reduce the heat and stir in the freshly chopped coriander and cook for , stirring occasionally, adding c46 base sauce if needed to maintain your preferred sauce consistency.
- 10
Serve with rice and a little freshly chopped coriander.