C46 Chicken (Murg) E Azam

This was inspired by a traditional recipe of the same name but converted into a single portion and cooked with some adjustments in the BIR (British Indian Restaurant) style. Curry House offerings appear to vary considerably and go by differing names, so there is no definitive recipe. It is said to originate from Hyderabad. This recipe does not use the 'normal' pre-cooked chicken that is used in most other curries but is specially prepared to provide a different flavour profile.

Ingredients

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3 tbspn oil 1 tbspn marinade (see pre-cooked marinated chicken)
30 gm onion (prepared weight) 1 portion pre-cooked marinated chicken
2 tspn ground coriander 15 gm green chilli
1 tspn tandoori masala (see note 1) 15 gm green pepper
¼ tspn (rounded) cardamom powder ¼ tspn salt
¼ tspn turmeric 20 gm creamed coconut
1 tspn chilli powder 1 tbspn yogurt
300 ml c46 curry base sauce (see note 2) 1 tbspn fresh coriander
  5 gm fresh ginger

Preparation

Cooking - 8 min

  1. Heat the oil in a suitable pan and cook the onions, stirring regularly, for 2 min.
  2. Add the ground coriander, tandoori masala, cardamom, turmeric and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  3. Add the onion/yogurt marinade and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying.
  4. Add the pre-cooked marinated chicken, green chilli, green pepper, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  5. Reduce the heat and stir in the creamed coconut, yogurt, fresh coriander and the julienned ginger and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

  1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Tandoori Masala spice mix can be purchased at many supermarkets or any Asian outlet.
(2) Dilute the c46 base sauce with 100 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the original colour and consistency. Other base sauces can be used instead.
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The main ingredients
ingredients
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The finished meal
Dish

Tandoori Masala
ingredients
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Creamed Coconut
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