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

For 1	Continued...
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

Chop the onion.
De-seed and roughly chop the green chilli.
De-seed and cut the green pepper into about 1 inch long slices.
Chop or grate the creamed coconut.
Chop the fresh coriander
Thinly julienne the ginger.

Cooking - 8 min

Heat the oil in a suitable pan and cook the onions, stirring regularly, for 2 min.
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.
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.
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.
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

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 300 ml of c46 base sauce with 200 ml of water and heat before use.
If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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The finished meal

Tandoori Masala

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Creamed Coconut

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