Chicken Nawabi
A classic British Indian Restaurant chicken nawabi 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
- 300 ml c46 curry base sauce (see note 2)
- 20 gm onion (prepared weight)
- 2 tspn tomato purée
- 30 gm green pepper
- 3 tbspn (45 ml) passata
- 1 tbspn g2 curry powder
- 1 portion g2 pre-cooked chicken tikka (see note 3)
- 1 tspn chilli powder
- 40 ml g2 masala sauce (see note 4)
- 1 tspn fennel seeds
- ¼ tspn salt
- 1 tspn cumin seeds
- 2 tbspn fresh coriander (finely chopped)
- 1 tspn methi (see note 1)
- 2 tspn lemon juice
- ½ tspn ground cinnamon
- 1 tspn g2 masala paste (optional)
Method
- 1
Slice the onions.
- 2
Deseed and chop the green pepper.
- 3
Finely chop the coriander.
- 4
Grind the fennel and cumin seeds to a powder using a pestle and mortar.
- 5
Heat the oil in a suitable pan and fry the onion and green pepper for , stirring regularly.
- 6
Add the c41 curry powder, chilli powder, fennel powder, cumin powder, methi and cinnamon and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 7
Stir in the tomato purée and passata and cook, stirring, for , adding c46 base sauce as needed to prevent drying.
- 8
Add the c41 pre-cooked chicken tikka (sliced or cubed), 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Stir in 40 ml of c41 masala sauce and cook, stirring occasionally, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat and stir in the fresh coriander, lemon juice and, optionally, the c41 masala paste.
- 11
Serve with rice and garnish with a little freshly chopped coriander.