Chicken (Murg) E Azam
A takeaway-style chicken (murg) e azam with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 3 tbspn oil
- 1 tbspn marinade (see pre-cooked marinated chicken )
- 30 gm onion (prepared weight)
- 1 portion pre-cooked marinated chicken
- 2 tspn ground coriander
- 15 gm green chilli
- 1 tspn tandoori masala (see note 1)
- 15 gm green pepper
- ¼ tspn (rounded) cardamom powder
- ¼ tspn salt
- ¼ tspn turmeric
- 20 gm creamed coconut
- 1 tspn chilli powder
- 1 tbspn yogurt
- 300 ml c46 curry base sauce (see note 2)
- 1 tbspn fresh coriander
- 5 gm fresh ginger
Method
- 1
Chop the onion.
- 2
De-seed and roughly chop the green chilli.
- 3
De-seed and cut the green pepper into about 1 inch long slices.
- 4
Chop or grate the creamed coconut.
- 5
Chop the fresh coriander
- 6
Thinly julienne the ginger.
- 7
Heat the oil in a suitable pan and cook the onions, stirring regularly, for .
- 8
Add the ground coriander, tandoori masala, cardamom, turmeric and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 9
Add the onion/yogurt marinade and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 10
Add the pre-cooked marinated chicken, green chilli, green pepper, 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.
- 11
Reduce the heat and stir in the creamed coconut, yogurt, fresh coriander and the julienned ginger and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 12
Serve with rice and garnish with a little freshly chopped coriander.