C46 Chicken Lashan Mirch

Many versions of chicken cooked with garlic and chilli can be found on restaurant menus and this one has a North Indian influence. Cooked in a BIR (British Indian Restaurant) style. Lashan means 'garlic' and Mirch is 'chilli', so this is Garlic Chilli Chicken.

Ingredients

For 1	Continued...
2 tbspn oil	1 tspn kasuri methi (see note 1)
40 gm onion (prepared weight)	½ tspn turmeric
20 gm green pepper (prepared weight)	300 ml c46 curry base sauce (see note 2)
1 tspn green chilli	1 tspn tomato purée
1 tspn ginger	1 portion c41 pre-cooked chicken tikka
1 tspn garlic (1)	¼ tspn salt
3 tspn c41 spice mix	½ - 1 clove garlic (2) to taste
1 tspn chilli powder	1 tomato

Preparation

Finely chop the onion.
Deseed and finely chop the green pepper.
Deseed and chop the green chilli.
Grate the ginger, crush the garlic (1) and mix together with a little water to make a paste.
Thinly slice the garlic (2).
Slice the tomato - 3 thin slices will be used.

Cooking - 8½ min

Heat the oil in a suitable pan and cook, stirring regularly, the onions, green pepper and green chilli for 2 min.
Add the ginger/garlic paste and cook, stirring for 30 seconds.
Stir in the c41 spice mix, chilli powder, methi and turmeric and cook for 1 min, adding c46 base sauce as needed to prevent drying and burning.
Stir in 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 c41 pre-cooked chicken tikka, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in the garlic (2) and 3 slices of tomato and cook, stirring regularly for 1 min adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with freshly chopped coriander.

Notes

(1) Kasuri Methi is dried fenugreek leaves and can be purchased at many supermarkets or any Asian store.
(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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