Desi Chicken Ka Khubani
A takeaway-style desi chicken ka khubani 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
- 2 tbspn oil
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn chilli powder
- 4 dried apricots
- ½ tspn paprika
- ¼ tspn salt
- ½ tspn garam masala (1)
- ½ tspn soft brown sugar
- ¼ tspn turmeric
- 2 tspn cider vinegar or white wine vinegar
- 300 ml c46 curry base sauce (see note 1)
- 1 tbspn evaporated milk or cream
- 1 tspn tomato purée
- ¼ tspn garam masala (2)
Method
- 1
Cut each of the apricots into quarters.
- 2
Heat the oil in a suitable pan and cook, stirring continuously, the chilli powder, paprika, garam masala (1) and turmeric for adding a little c46 base sauce if needed to prevent drying and burning.
- 3
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying and burning.
- 4
Add the c41 pre-cooked chicken tikka, apricots, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 5
Reduce the heat and stir in the sugar, vinegar, evaporated milk (or cream) and garam masala (2) and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 6
Serve with rice that has, optionally, been cooked with a little turmeric and garnish with freshly chopped coriander.