Chicken Saoji
A classic British Indian Restaurant chicken saoji made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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 coconut oil (see note 1)
- ¼ tspn turmeric
- 50 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- ¼ tspn cumin seeds
- 1 tbspn tomato purée
- ¼ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ¼ tspn garlic (crushed)
- ¼ tspn salt
- 1 tbspn g2 saoji spice mix
- 1 tbspn freshly chopped coriander
- ½ tspn chilli powder
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Chop the fresh coriander.
- 4
Heat the oil in a suitable pan and fry stirring regularly, the onion and cumin seeds for .
- 5
Add the ginger/garlic paste and cook, stirring, for about .
- 6
Stir in the c41 saoji spice mix, chilli powder and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
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.
- 8
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.
- 9
Reduce the heat and stir in the fresh coriander and heat through for . adding c46 base sauce if necessary to maintain the desired sauce consistency.
- 10
Serve with rice and optionally garnish with a little freshly chopped coriander.