Chicken Tamil Nadu
Restaurant-quality chicken tamil nadu 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
- ¼ tspn ground coriander
- 60 gm onions (prepared weight)
- 300 ml c46 curry base sauce (see note 3)
- 3 tspn g2 curry powder (see note 1)
- 1 tspn tomato purée
- 1 tspn chilli powder
- 100 ml passata (see note 4)
- 1 tspn garam masala (1)
- 1 portion g2 pre-cooked chicken or g2 pre-cooked chicken tikka
- 1 tspn kasuri methi (see note 2)
- ¼ tspn salt
- 1 tspn fennel seeds
- ¼ tspn garam masala (2)
- ½ tspn turmeric
- 1 tbspn lime juice
Method
- 1
Chop the onion.
- 2
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 3
Stir in the c41 curry powder, chilli powder, garam masala (1), methi, fennel seeds, turmeric and ground coriander and cook, stirring, for , gradually adding a little c46 base sauce and stirring to prevent drying and burning.
- 4
Stir in the tomato purée and passata and cook, stirring regularly, for adding c46 base sauce if needed to prevent drying.
- 5
Add the c41 pre-cooked chicken (or tikka), 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 6
Reduce the heat and stir in the garam masala (2) and lime juice and cook for .
- 7
Serve with rice cooked, optionally, with a little turmeric and optionally garnish with freshly chopped coriander.