Chicken Naga
A classic British Indian Restaurant chicken naga made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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
- 75 ml passata
- 30 gm onion (prepared weight)
- 1 tspn garlic pickle (see note 3)
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn garlic (crushed)
- ¼ tspn salt
- 1 tbspn g2 curry powder
- 1 tbspn tandoori masala sauce
- ½ tspn methi (see note 1)
- ½ tspn mr naga pickle (see note 4)
- 1 tspn chilli powder (or to taste)
- 2 tspn mango chutney
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn tandoori masala powder (see note 5)
- 1 tbspn tomato purée
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
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 4
Add the ginger/garlic paste and cook, stirring, for .
- 5
Add the c41 curry powder, methi and chilli powder and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 6
Add the tomato purée, passata, garlic pickle and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying.
- 7
Add the pre-cooked c41 chicken tikka, 80 ml of c46 base sauce, salt and tandoori masala sauce, mr naga pickle and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 8
Reduce the heat, stir in the mango chutney and tandoori masala powder and heat through for .
- 9
Serve with rice and garnish with a little freshly chopped coriander.