Chicken Rajasthani
Restaurant-quality chicken rajasthani using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 1)
- ¼ tspn cumin seeds
- 1 tspn (heaped) ground almonds
- 50 gm onion (prepared weight)
- 1 tspn (heaped) desiccated coconut
- 1 tspn ginger (grated)
- 1 portion chicken breast (see preparation)
- 1 tspn garlic (crushed)
- ¼ tspn salt
- ½ tspn (heaped) chilli powder
- 3 tbspn yogurt
- ½ tspn (heaped) ground coriander
- ½ tspn ground cardamom
- ¼ tspn ground ginger
- 1 green chilli (optional)
Method
- 1
Slice the chicken breast into 'finger thick' strips before pre-cooking as described here .
- 2
Soak the desiccated coconut in a little warm water for between 10 and , then drain and squeeze dry.
- 3
Finely chop the onion.
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 5
Slice the green chilli into thin strips, or chop, for garnish (optional).
- 6
Heat the oil in a suitable pan and cook the cumin seeds for about .
- 7
Add the onion and cook, stirring regularly, for .
- 8
Add the ginger/garlic paste and cook, stirring, for .
- 9
Stir in the chilli powder, ground coriander and ground ginger and cook, stirring, for , adding a little c46 base sauce if required to prevent drying and burning.
- 10
Stir in the ground almonds and desiccated coconut and cook, stirring, for about , adding a little c46 base sauce if required to prevent drying and burning.
- 11
Add the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency, although the dish should be dryish.
- 12
Reduce the heat and stir in the yogurt and heat through for .
- 13
Stir in the ground cardamom.
- 14
Serve with rice and garnish with the green chilli (optional) and, finally, a little freshly chopped coriander.