Chicken Nizami
A takeaway-style chicken nizami 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
- 2 tbspn oil
- 2 tspn green chilli (chopped)
- 30 gm onions (prepared weight)
- ¼ tspn salt
- ½ tspn ginger (grated)
- 1 tbspn ground almonds
- ½ tspn garlic (crushed)
- 1 tbspn coconut flour (see note 2)
- 2 tspn g2 nizami spice mix
- 3 tbspn single cream (or to taste)
- ½ tspn chilli powder
- 2 tspn lemon juice
- 300 ml c46 curry base sauce (see note 1)
- 1 tbspn fresh coriander
- 2 tspn tomato purée
- 1 tbspn fresh mint (optional) (see note 3)
- 1 portion g2 pre-cooked chicken
- 1 tspn rose water (optional) (see note 3)
Method
- 1
Slice the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
De-seed and roughly chop the green chilli.
- 4
Chop the coriander and, optionally, the mint.
- 5
Heat the oil in suitable pan and fry the onions, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for about .
- 7
Add the c41 nizami spice mix and chilli powder and cook, stirring, for , adding a little c46 base sauce if necessary to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken, green chilli, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the required sauce consistency.
- 10
Add the ground almonds and coconut flour and cook, stirring, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Reduce the heat and add the cream, lemon juice, coriander, mint (optional) and rose water (optional) and cook, stirring regularly, for .
- 12
Serve with rice and garnish with a little freshly chopped coriander.