Chicken Lashan Mirch
Restaurant-quality chicken lashan mirch 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
- 2 tbspn oil
- 1 tspn kasuri methi (see note 1)
- 40 gm onion (prepared weight)
- ½ tspn turmeric
- 20 gm green pepper (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn green chilli
- 1 tspn tomato purée
- 1 tspn ginger
- 1 portion g2 pre-cooked chicken tikka
- 1 tspn garlic (1)
- ¼ tspn salt
- 3 tspn g2 spice mix
- ½ - 1 clove garlic (2) to taste
- 1 tspn chilli powder
- 1 tomato
Method
- 1
Finely chop the onion.
- 2
Deseed and finely chop the green pepper.
- 3
Deseed and chop the green chilli.
- 4
Grate the ginger, crush the garlic (1) and mix together with a little water to make a paste.
- 5
Thinly slice the garlic (2).
- 6
Slice the tomato - 3 thin slices will be used.
- 7
Heat the oil in a suitable pan and cook, stirring regularly, the onions, green pepper and green chilli for .
- 8
Add the ginger/garlic paste and cook, stirring for .
- 9
Stir in the c41 spice mix, chilli powder, methi and turmeric and cook for , adding c46 base sauce as needed to prevent drying and burning.
- 10
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying.
- 11
Add the c41 pre-cooked chicken tikka, 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.
- 12
Stir in the garlic (2) and 3 slices of tomato and cook, stirring regularly for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 13
Serve with rice and garnish with freshly chopped coriander.