C46 Chicken Pahadi

This is converted from a traditional recipe from the Indian state of Uttarakhand to make a single portion in the style of BIR (British Indian Restaurant) with recipe and cooking style adjustments as needed. It is a medium heat and tasty curry.

Ingredients

For 1	Continued
2-3 tbspn oil	½ tspn black pepper
50 gm onions (prepared weight)	½ tspn methi (see note 2)
2 - 5 thin green chillies	½ tspn garam masala
½ tspn cumin seeds	300 ml c46 curry base sauce (see note 3)
½ tspn ginger (grated)	1 tbspn tomato purée
½ tspn garlic (crushed)	1 portion c41 pre-cooked chicken
1 tspn ground coriander	½ tspn salt
½ tspn turmeric	1 - 2 tbspn fresh coriander (chopped)
½ tspn chilli powder	2 - 3 tbspn yogurt
½ tspn chicken masala spice mix (see note 1)

Preparation

Slice the onion.
Roughly chop the chillies (seeds in or out depending on you heat tolerance).
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onions, chillies and cumin seeds and cook, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for ½ min.
Add the ground coriander, turmeric, chilli powder, chicken masala spice mix, black pepper, methi and garam 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 regularly, for 1 min, adding c46 base if necessary to prevent drying and burning.
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 preferred sauce consistency.
Reduce the heat and add the freshly chopped coriander and yogurt and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain your preferred sauce consistency.

Serving

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

Notes

(1) Chicken Masala can be purchased at most Indian outlets or you can make it yourself.
(2) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(3) 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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