Chicken Nashilee
A takeaway-style chicken nashilee 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
- 1 tbspn oil
- ¼ tspn salt
- 1 tspn g2 tandoori spice mix
- 300 ml c46 curry base sauce (note 1)
- ½ tspn hot chilli powder
- 1 portion g2 pre-cooked chicken
- ¼ tspn turmeric
- 2 tbspn tomato ketchup
- 1 tbspn brandy
- 80 ml evaporated milk
- 1 tspn green chilli
- 80 ml mango pulp
- 25 gm green pepper
- fresh coriander garnish
Method
- 1
Chop the green chilli.
- 2
Roughly chop the green pepper.
- 3
Chop the fresh coriander.
- 4
Heat the oil in a suitable pan and cook the c41 tandoori spice mix, chilli powder and turmeric, stirring, for ½ min .
- 5
Add the green chilli, green pepper, salt and 40 ml of c46 base sauce and cook, stirring regularly, for adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the chicken, 80 ml of c46 base sauce and cook, stirring regularly, for adding c46 base sauce as needed to maintain your desired sauce consistency.
- 7
Stir in the tomato ketchup, evaporated milk, brandy and mango pulp and cook for .
- 8
Serve with rice and garnish with a little freshly chopped coriander.