C46 Chicken Boti Andhra

Traditionally, Boti is cooked in a similar way to Tikka but made from leg or thigh meat and can be chicken, lamb or maybe even goat. This recipe uses pre-cooked chicken thighs or drumsticks which can be purchased ready-cooked from most supermarkets. This is simpler and quicker than marinating and grilling. This recipe takes elements from several restaurant dishes as well as a traditional recipe from Andhra Pradesh but cooked in the BIR (British Indian Restaurant) style. A very tasty MEDIUM curry.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn ground cumin
50 gm onion (prepared weight)	½ tspn cardamom powder
1 tspn green chilli	¼ tspn turmeric
1 tspn ginger	¼ tspn garam masala
1 tspn garlic	300 ml c46 curry base sauce (see note 1)
2 tspn tomato purée	150 gm pre-cooked chicken thigh meat or drumstick (see note 2)
1 tspn chilli powder	¼ tspn salt
1 tspn poppy seeds	3 tbspn tamarind juice (see note 3)
½ tspn ground coriander

Preparation

Finely chop the onion.
Deseed and finely chop the green chilli.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Remove the skin from the pre-cooked chicken and cut the meat away from the bone, discarding the skin and bone.
Cut the tamarind block into sufficient small pieces to fill a tablespoon and put into a small bowl. Cover with boiling water and allow to steep for at least 15 min, mashing occasionally. Finally, press through a sieve to remove any pips and other debris.

Cooking - 8½ min

Heat the oil in a suitable pan and cook, stirring regularly, the onion and green chilli for 2 min.
Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the chilli powder, poppy seeds, ground coriander, ground cumin, cardamom powder, turmeric and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying.
Add the pre-cooked chicken thigh or drumstick meat, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Reduce the heat and stir in the tamarind juice and cook, stirring regularly, for 1 min.

Serving

Serve with rice that has, optionally, been cooked with the addition of a little turmeric and garnish with freshly chopped coriander.

Notes

(1) 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.
(2) The pre-cooked chicken thigh (or drumstick) can be purchased in a variety of spiced versions. Just use what suits your fancy. The quantity to use, after de-boning and skin removal is a personal preference. I used 150 gm as I have a healthy appetite :-)
(3) Tamarind can be bought at many supermarkets and any Asian outlet. The type I use here is in the dried/pressed block type but at greater expense you can buy pre-processed tamarind paste.

The main ingredients

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The finished meal

Pre-cooked Meat

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Tamarind

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