Chicken Mirch
A takeaway-style chicken 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
- 2 tbspn oil
- 2 tspn tomato purée
- 30 gm onion (prepared weight)
- 1 tspn chilli pickle
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic (crushed)
- 1 tbspn g2 tandoori masala sauce
- 1 tbspn g2 spice mix powder
- ¼ tspn salt
- 1 tspn methi (see note 1)
- 1 tspn (heaped) mango chutney
- ½ tspn chilli powder
- 2 tinned plum tomatoes
- 300 ml c46 curry base sauce (see note 2)
- ¼ tspn tandoori masala (see note 3)
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Heat the oil in a suitable pan and cook the onions, stirring regularly, for .
- 4
Stir in the ginger/garlic paste and cook, stirring, for .
- 5
Stir in the c41 spice mix powder, methi and chilli powder and cook, stirring, for , adding a little c46 curry base sauce as needed to prevent drying and burning.
- 6
Add the tomato purée, chilli pickle and 40 ml of c46 curry base sauce and cook, stirring regularly, for , adding a little c46 curry base sauce as needed to prevent drying.
- 7
Add the c41 pre-cooked chicken, c41 tandoori masala sauce, salt, mango chutney and 80 ml of c46 curry base sauce and cook, stirring regularly, for , adding c46 curry base sauce as required to maintain the desired sauce consistency.
- 8
Stir in the plum tomatoes (break up with the chef's spoon) and 40 ml of c46 curry base sauce and cook, stirring regularly, for , adding c46 curry base sauce as required to maintain the desired sauce consistency.
- 9
Stir in the tandoori masala spice mix.
- 10
Serve with rice and garnish with a little freshly chopped coriander.