Zeera Chicken
Restaurant-quality zeera chicken 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
- 2 tbspn oil
- ½ tspn ground cumin (1)
- 1 tspn cumin seeds
- ½ tspn chilli powder
- 30 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 1)
- 20 - 25 gm green pepper
- 1 tspn tomato purée
- 1 tspn green chilli (chopped)
- 1 portion g2 pre-cooked chicken
- 1 tspn ginger (grated)
- ¼ tspn salt
- 1 tspn garlic (crushed)
- ½ tspn garam masala
- 1 tspn ground coriander
- ½ tspn ground cumin (2)
Method
- 1
Slice the onion.
- 2
De-seed and chop the green pepper.
- 3
De-seed and finely chop the green chilli.
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 5
Heat the oil in suitable pan and fry the cumin seeds, onion, green pepper and green chilli, stirring, for .
- 6
Add the ginger/garlic paste and cook, stirring for .
- 7
Add the ground coriander, ground cumin (1) and chilli powder and cook, stirring, for adding a little c46 base sauce as needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for adding a little more c46 base sauce as needed to prevent drying.
- 9
Add the chicken, 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.
- 10
Stir in the garam masala and ground cumin (2) and cook, stirring regularly, for
- 11
Serve with rice and garnish with a little freshly chopped coriander.