Desi Chicken Chennia
A takeaway-style desi chicken chennia 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
- 1 tbspn oil
- 3 tbspn chopped tomato
- 50 gm onion (prepared weight)
- 2 tspn tomato pureé
- 50 gm button mushrooms
- pinch salt
- 1 tspn g2 hyderabad spice mix (see note 1)
- 1 portion g2 pre-cooked chicken
- 1 tspn chilli powder
- 10 gm fresh coriander
- 300 ml c46 curry base sauce (see note 2)
Method
- 1
Slice the onion.
- 2
Slice the mushrooms.
- 3
Chop the fresh coriander.
- 4
Heat the oil in a suitable pan and cook the onions and mushrooms, stirring regularly, for .
- 5
Add the hyderabad spice mix and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Stir in the chopped tomato, tomato pureé, salt and 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying and burning.
- 7
Add the chicken, fresh coriander and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Serve with rice and garnish with a little freshly chopped coriander.