Methi Chicken
A classic British Indian Restaurant methi 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
- 1 portion g2 pre-cooked chicken
- 1 tspn ground coriander
- 2 tbspn oil
- ¼ tspn hot chilli powder
- 300 ml c46 curry base sauce (see note 1)
- ¼ tspn salt
- 10 gm methi (dried fenugreek leaves)
- ¼ tspn garam masala
- 1 tspn tomato purée
Method
- 1
Grind the methi as finely as possible to produce a smooth sauce.
- 2
Heat the oil in a suitable pan over a medium heat and stir fry the methi for .
- 3
Add 40 ml of c46 base sauce and stir for .
- 4
Stir in the salt, chilli powder, ground coriander and tomato purée and stir for .
- 5
Stir in 80 ml of c46 base sauce and simmer for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 6
Add the c41 pre-cooked chicken and garam masala and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 7
Serve with rice and optionally garnished with freshly chopped coriander.