Chicken Lal Mirch
A takeaway-style chicken lal mirch with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
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 - 2 tbspn oil
- ¼ garam masala
- 50 gm onion (prepared weight)
- ¼ tspn ground cinnamon
- 10 gm garlic
- ½ tspn ground cardamom
- 5 gm ginger
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn chilli powder (see note 1)
- 1 tbspn tomato purée
- 1 tspn paprika
- 1 portion g2 pre-cooked chicken tikka
- ¾ tspn g2 spice mix
- ¼ tspn salt
Method
- 1
Finely chop the onion.
- 2
Finely chop the garlic.
- 3
Finely chop the ginger.
- 4
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 5
Add the garlic and ginger and fry, stirring constantly, for about .
- 6
Add the chilli powder, paprika, c41 spice mix, garam masala, cinnamon and cardamom and cook, stirring, for about , adding a little c46 base sauce if necessary to prevent drying and burning.
- 7
Stir in the tomato purée and 80 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if necessary to prevent drying.
- 8
Add the c41 pre-cooked chicken tikka, 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
Serve with rice and optionally garnish with a little freshly chopped coriander.