Desi Chicken
A classic British Indian Restaurant desi chicken 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 oil
- 1 tspn chilli powder
- 60 gm onion (prepared weight)
- 1 tspn garam masala
- 1 tspn ginger
- ½ tspn turmeric
- 1 tspn garlic
- 300 ml c46 curry base sauce (see note 3)
- 1 tspn green chilli
- 1 portion g2 pre-cooked chicken tikka
- 20 gm fresh fenugreek (see note 1)
- 50 gm potato
- 1 tspn kasuri methi (see note 2)
- ¼ tspn salt
- 1 tbspn fresh coriander
Method
- 1
Chop potatoes into about 1 cm cubes and boil in salted water for or until fully cooked.
- 2
Grate the ginger, crush the garlic and mix together little water to make a paste.
- 3
Finely chop the onion.
- 4
Deseed and finely chop the green chilli.
- 5
Chop the fresh fenugreek.
- 6
Chop the fresh coriander.
- 7
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 8
Add the ginger/garlic paste, green chilli and fenugreek and cook, stirring for .
- 9
Stir in the methi, chilli powder, garam masala and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 10
Add the c41 pre-cooked chicken tikka, potato, 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.
- 11
Reduce the heat and stir in the freshly chopped coriander and cook, stirring occasionally, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 12
Serve with rice and garnish with a little freshly chopped coriander.