Chicken Multani
Restaurant-quality chicken multani 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 chilli powder
- 20 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn ginger (grated)
- 2 tspn tomato purée
- ½ tspn garlic (crushed)
- 1 portion g2 pre-cooked chicken
- 1 tspn g2 multani spice mix
- ¼ tspn salt
- ½ tspn ground coriander
- 20 gm green pepper
- ½ tspn ground cumin
- 2 tspn lemon juice
- ¼ tspn turmeric
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 3
Chop the green pepper into about ½ inch pieces.
- 4
Heat the oil in a suitable pan and fry the onions, stirring regularly, for .
- 5
Stir in the ginger/garlic paste and cook, stirring, for .
- 6
Stir in the c41 multani spice mix, ground coriander, ground cumin, turmeric and chilli powder and cook, stirring regularly, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 7
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 8
Add the c41 pre-cooked chicken, salt, green pepper and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Reduce the heat and stir in the lemon juice and briefly heat through.
- 10
Serve with rice and garnish with a little freshly chopped coriander.