Chicken Muglai
A takeaway-style chicken muglai 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
- 300 ml c46 curry base sauce (see note 1)
- 75 gm onion (prepared weight)
- ½ tspn tomato purée
- ½ tspn ginger
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic
- ¼ tspn salt
- ½ tspn chilli powder
- 2 tspn (heaped) flaked almonds
- ¼ tspn (heaped) poppy seeds
- 1 tspn (heaped) raisins
- ¼ tspn (heaped) ground coriander
- 2 tbspn evaporated milk (see note 2)
- ¼ tspn (heaped) garam masala
Method
- 1
Finely chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Heat a suitable pan and cook the onion, stirring regularly, for .
- 4
Add the ginger/garlic paste and cook, stirring, for .
- 5
Add the chilli powder, poppy seeds, ground coriander and garam masala and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 7
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 8
Reduce the heat and stir in the almonds, raisins and yogurt and cook for .
- 9
Serve with rice and garnish with a few flaked almonds and a little freshly chopped coriander.