C46 Chicken Chhattisgarh

This is inspired by several traditional recipes found on-line from the Indian state of Chhattisgarh. It is cooked in the BIR (British Indian Restaurant) style with ingredient changes to suit. It has a large number of spices including chicken curry masala and tandoori masala. It is a fairly hot and very tasty curry.

Ingredients

For 1	... Continued
2 - 3 tbspn oil	1 tspn ground coriander
100 gm onion (prepared weight)	1 tspn chicken curry masala
1 tspn cumin seeds	½ tspn chilli powder
1 green chilli	1 tspn tandoori masala (see note 1)
2 dry red chillies	300ml c46 curry base sauce (see note 2)
¾ tspn ginger (grated)	2 tspn tomato purée
¾ tspn garlic (crushed)	1 portion c41 pre-cooked chicken
1 tspn garam masala	½ tspn salt
1 tspn turmeric	2 - 3 tbspn fresh coriander leaves
1 tspn ground cumin	1 tbspn lemon juice

Preparation

Soak the dry red chillies, then roughly chop and set aside.
Chop the onion.
Roughly chop the green chillies (remove the seeds, or not, depending on your heat tolerance).
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the fresh coriander leaves.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onion, cumin seeds, green chilli and red chilli, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for ½ min.
Add the garam masala, turmeric, ground cumin, ground coriander, chicken curry masala, chilli powder and tandoori masala and cook, stirring for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min.
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 desired sauce consistency.
Reduce the heat and add the freshly chopped coriander and lemon juice and cook, stirring, for 1 min, adding c46 base sauce as needed to maintain your desired sauce consistency.

Serving

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

Notes

(1) The Tandoori Masala Spice Mix can be purchased at many supermarkets or from any Asian outlet and certain brands will contain red food colouring.
(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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