Chicken Pahlacha
Restaurant-quality chicken pahlacha 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
- 300 ml c46 curry base sauce (see note 2)
- 50 gm red pepper
- 2 tspn tomato purée
- ½ tspn ginger
- ½ tspn lime pickle (see note 3)
- ½ tspn garlic
- 1 portion of g2 pre-cooked chicken
- 1 tspn chilli powder
- ¼ tspn salt
- 3 tspn g2 spice mix
- 2 tbspn yogurt
- ½ tspn methi (see note 1)
Method
- 1
Very thinly slice the red pepper and cut into ½ - 1 inch lengths.
- 2
Grate the ginger, crush the garlic and combine these into a paste with a little water.
- 3
Chop the lime pickle to reduce any chunks as much as possible, removing any hard pieces.
- 4
Heat the oil in a suitable pan and fry half of the red pepper, stirring, for .
- 5
Add the ginger/garlic paste and cook, stirring, for about .
- 6
Add the chilli powder, c41 spice mix and methi and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 7
Add the tomato purée, lime pickle and 40 ml of c46 base sauce and cook for , adding c46 base sauce as needed to prevent drying.
- 8
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Add the remaining red pepper and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat, stir in the yogurt and cook for .
- 11
Serve with rice and garnish with a little freshly chopped coriander.