C46 Chicken Baghelli

This is a reworked traditional curry recipe from a village in the Indian state of Madhya Pradesh. It is cooked in the style of BIR (British Indian Restaurant) with cooking and ingredient changes to suit. It is said to come from the table of the king of Rewa. It is a hot and tasty curry.

Ingredients

For 1	Continued
2 - 3 tbspn oil	2 tspn chilli powder
120 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 2)
20 gm red chillies	1 portion c41 pre-cooked chicken
1 tbspn garlic (crushed)	½ tspn salt
2 tspn ground coriander	10 gm fresh coriander
1 tspn methi (see note 1)	3 tbspn yoghurt
½ tspn turmeric

Preparation

Chop the onion.
Roughly chop the red chillies (remove the seeds, or not, depending on your heat tolerance).
Crush the garlic and mix with a little water to make a paste.
Chop the fresh coriander.

Cooking

Heat the oil in a suitable pan and cook the onions and red chillies, stirring regularly, for 2 min.
Add the garlic and cook, stirring, for ½ min.
Add the ground coriander, methi, turmeric and chilli powder and cook, stirring regularly, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain your preferred sauce consistency.
Reduce the heat and stir in the fresh coriander and yogurt and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain your preferred sauce consistency.

Serving

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

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian 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

Methi

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