Chicken Makhani
Restaurant-quality chicken makhani 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
- 1 - 2 tbspn oil
- 1 portion g2 pre-cooked chicken
- 1 tspn g2 makhani spice mix
- ¼ tspn salt
- ½ tspn chilli powder
- 1 tspn fresh coriander (finely chopped )
- ¼ tspn methi (1) (see note 1)
- 30 gm unsalted butter
- 300 ml c46 curry base sauce (see note 2)
- 2 tbspn single cream
- 1 tbspn tomato purée
- ¼ tspn methi (2)
Method
- 1
Finely chop the fresh coriander.
- 2
Chop the butter into cubes.
- 3
Heat the oil in a suitable pan and cook the c41 makhani spice mix, chilli powder and methi (1), stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 4
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.
- 5
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 6
Reduce the heat and stir in the finely chopped coriander and butter and cook, stirring regularly, for , adding c46 base sauce if needed to maintain he desired sauce consistency.
- 7
Reduce the heat some more and gradually add the cream, stirring, for and finally stir in the methi (2).
- 8
Serve with rice and garnish with a swirl of cream (or yogurt) and a little freshly chopped coriander.