Chicken Nariyal Masala
Restaurant-quality chicken nariyal masala 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
- ½ tspn methi (see note 1)
- 30 gm onion (prepared weight)
- ¼ tspn turmeric
- ¼ tspn ginger (grated)
- 1 tspn chilli powder
- ¼ tspn garlic (crushed)
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn ground coriander
- 1 tbspn g2 nariyal masala
- ½ tspn ground cumin
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn garam masala
- ¼ tspn salt
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 fry the onion, stirring regularly, for .
- 4
Add the ginger/garlic paste and cook, stirring, for .
- 5
Add the ground coriander, ground cumin, garam masala, methi, turmeric and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the c41 nariyal masala and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 7
Add the c41 pre-cooked chicken tikka, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 8
Serve with rice and garnish with a little freshly chopped coriander.