Chicken Tikka Bhuna
Restaurant-quality chicken tikka bhuna 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
- 1 tbspn oil
- ½ tspn chilli powder
- 50 gm onion (prepared weight)
- 4 green cardamom pods
- 80 gm green pepper (prepared weight)
- 1 portion g2 pre-cooked chicken tikka
- 2 tspn green chilli
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn ginger
- 1 tbspn tomato purée
- 1 tspn garlic
- ¼ tspn ground coriander
- ½ tspn curry powder
- 1 tomato
Method
- 1
Chop the onion.
- 2
Deseed the green pepper and chop into 1 inch squares.
- 3
Finely chop the green chilli.
- 4
Finely chop the ginger.
- 5
Finely chop the garlic.
- 6
Deseed the cardamom pods and lightly crush in a pestle and mortar.
- 7
Chop the tomato into 8 pieces (use about 60 gm).
- 8
Heat the oil in a suitable pan and cook the onion, green pepper and green chilli, stirring regularly, for .
- 9
Add the ginger and garlic and cook, stirring, for .
- 10
Add the curry powder, chilli powder and ground cardamom seeds and fry, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 11
Stir in the chicken tikka, 80 ml of c46 base sauce and the tomato purée and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 12
Stir in ground coriander and the tomato pieces and cook for , stirring regularly, adding c46 base sauce as needed to prevent drying and to produce the desired sauce consistency.
- 13
Serve with rice and garnish with freshly chopped coriander.