Chicken Sajji
A takeaway-style chicken sajji 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
- ...Continued
- 2 - 3 tbspn oil
- ¼ tspn ajwain seeds
- 1 green chilli (approx 15 - 30 gm prepared weight)
- ¼ tspn green cardamom powder
- ½ tspn ginger (grated)
- ¼ tspn turmeric
- ½ tspn garlic (crushed)
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn chilli powder
- 1 portion g2 pre-cooked chicken
- 1 tspn achari masala
- ¼ tspn salt
- 1 tspn ground cumin
- 50 gm potato
- ½ tspn ground black pepper
- 1 tbspn lemon juice
- ½ tspn ground coriander
Method
- 1
De-seed, or not, depending on your heat tolerance, and roughly chop the green chilli.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 3
Peel the potato and cut into approx 1 inch cubes, then boil until tender, drain and set aside.
- 4
Heat the oil in a suitable pan and fry green chilli, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring for ½ min .
- 6
Add the chilli powder, achari masala, ground cumin, ground black pepper, ground coriander, ajwain seeds, green cardamom powder and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, salt and potatoes and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Reduce the heat and stir in the lemon juice and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Serve with rice and garnish with a little freshly chopped coriander.