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 precooked 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

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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 precooked 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

Cooking

  1. Heat the oil in a wok or heavy pan and cook, stirring regularly, the onion and green chilli for 2 min.
  2. Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
  3. 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.
  4. Add the tomato puree and 80 ml of c46 base sauce and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying.
  5. Add the 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.
  6. Reduce the heat and stir in the tamarind juice and cook, stirring regularly, for 1 min.

Serving

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

Notes

(1) Dilute the c46 base sauce with 100 ml of water and warm before use. Other base sauces can be used, diluted or not, as the base sauce requires.
(2) The precooked 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.


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The main ingredients
ingredients
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The finished meal
Dish

Prebooked Meat
ingredients
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Tamarind
ingredients
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