C46 Chicken Lal Mirch

This was inspired by a recipe by Camellia Panjabi and apparently originates from Madras and has a Parsee influence. It has been heavily modified to suit a single portion and cooked in BIR (British Indian Restaurant) rather than traditional style. 'Lal' means 'red' and 'mirch' means 'chilli', so it is a red chilli chicken. With the use of c41 spice mix it is similar to an 'old style' madras.


For 1 Continued...
1 - 2 tbspn oil ¼ garam masala
50 gm onion (prepared weight) ¼ tspn ground cinnamon
10 gm garlic ½ tspn ground cardamom
5 gm ginger 300 ml c46 curry base sauce (see note 2 for alternatives)
1 tspn chilli powder (see note 1) 1 tbspn tomato purée
1 tspn paprika 1 portion precooked chicken tikka
¾ tspn c41 spice mix ¼ tspn salt



  1. Heat the oil in a wok or heavy pan and fry the onion, stirring regularly, for 2 min.
  2. Add the garlic and ginger and fry, stirring constantly, for about 15 seconds.
  3. Add the chilli powder, paprika, c41 spice mix, garam masala, cinnamon and cardamom and cook, stirring, for about 30 seconds, adding a little c46 base sauce if necessary to prevent drying and burning.
  4. Stir in the tomato purée and 80 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce if necessary to prevent drying.
  5. Add the chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.


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


(1) Traditionally a paste would be made from Kashmiri red chillies, but here the red colour is achieved from the chilli powder, paprika and tomato purée. I use Deggi Mirch chilli powder which is particularly red whilst not being overly hot and this can be purchased online or from many Asian outlets. If you can't get Deggi Mirch, then use ordinary chilli powder.
(2) C41 , C44 or other base sauces can be used instead. The C44 and C46 base sauces should be diluted with 100 ml of water and all sauces should be warmed before use.

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The main ingredients
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The finished meal

Deggi Mirch
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