Chicken Punjabi Masala
Restaurant-quality chicken punjabi 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
- ...Continued
- 2 - 3 tbspn oil
- ½ tspn turmeric
- ½ tspn ginger (grated)
- 300 ml c46 base sauce (see note 3)
- ½ tspn garlic (crushed)
- 1 tbspn tomato purée (preferably Heinz ®)
- 30 - 40 gm green pepper
- 1 portion g2 pre-cooked chicken
- 1 tbspn tandoori masala (see note 1)
- ½ tspn salt
- 1 tspn garam masala
- 1 fresh tomato
- ½ tspn chilli powder
- 1 tspn tomato ketchup
- ½ tspn methi (see note 2)
Method
- 1
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 2
Deseed the green pepper and cut into approx ½ inch squares.
- 3
Cut the tomato into wedges.
- 4
Heat the oil in a suitable pan and cook the ginger/garlic paste, stirring, for ½ min .
- 5
Add the tandoori masala, garam masala, chilli powder, methi, and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the green pepper, tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for .
- 7
Add the c41 pre-cooked chicken, 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
Add the fresh tomato and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 9
Stir in the tomato ketchup and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 10
Serve with rice and garnish with a little freshly chopped coriander.