Topic: Jb's pre cooked chicken

[jb]

(As taught on my recent cookery lessons)

Ingredients
-----------------

300g chicken breast
1/2 onion
1 ladle of veg oil
1 tablespoon ginger/garlic
1/4 teaspoon salt
water
2 teaspoons mix powder(http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
1/2 tablespoon tomato puree

Method
----------

Cut the chicken into chunks.Put a pan on a low heat,add the oil,the ginger/garlic and onion and soften slightly.Add the salt and let the contents of the pan go brown.Add mix powder and puree and a cup full of water so the pan does not burn.Leave for a few minutes until the oil starts bubbling to the surface then add the chicken.Leave on low heat until it is cooked.The chicken is removed from the sauce and then left to cool for future use.

First stage...



Second stage with the chicken added...

[Secret Santa]

Thanks for that jb. This is pretty much the way I do mine but I also add a few whole spices like bay, cassia and cardamom. It gives it a really nice lift.

[JerryM]

jb,

i'll certainly give this a try - how long to cook would u suggest. i currently aim for 5 mins but probably switch off gas after 3 mins and then leave it to cool in the liquid.

i appreciate it depends on the size of the chunk but how long did the chef aim for ie TA size

[ifindforu]

(As taught on my recent cookery lessons)

Ingredients
-----------------

300g chicken breast
1/2 onion
1 ladle of veg oil
1 tablespoon ginger/garlic
1/4 teaspoon salt
water
2 teaspoons mix powder(http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
1/2 tablespoon tomato puree

Method
----------

Cut the chicken into chunks.Put a pan on a low heat,add the oil,the ginger/garlic and onion and soften slightly.Add the salt and let the contents of the pan go brown.Add mix powder and puree and a cup full of water so the pan does not burn.Leave for a few minutes until the oil starts bubbling to the surface then add the chicken.Leave on low heat until it is cooked.The chicken is removed from the sauce and then left to cool for future use.

First stage...



Second stage with the chicken added...

Looks very nice,but as already kindly suggested  a small piecese of dalchini,elachi,and bay leaf fried for about 5 mins first.also the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka,I work in a take away and thats what is used

[JerryM]

small pieces of dalchini,elachi,and bay leaf fried for about 5 mins first.

my ears always pickup on Ifindforu posts (i rate the ifindforu base very highly). i had to google (dogpile actually) and found for those in same boat as me: dalchini - cinnamom and elachi - cardamom (green)

for what's it's worth i've gradually realised how important these 3 whole spices are. i'm now well sold on the asian bay too. i also very much like my black cumin thanks to CA for pointing out that what i thought i had was not in fact the black variety.

[Secret Santa]

I work in a take away

I hadn't realised that ifindforu!   

Can we ask you questions about your take away and how it cooks stuff then?   

[ifindforu]

I work in a take away

I hadn't realised that ifindforu!   

Can we ask you questions about your take away and how it cooks stuff then?   

of course you can,by the way i only work there

[Razor]

Hi Ifindforu,

the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka

I didn't know this.  So what is the chicken that we get in the supermarket then?  I always thought that "Murgi or Murgee" was Indian for chicken?

Ray

[Vindaloo-crazy]

Ifindforu

Is chicken tikka precooked before it is marinated?

Cheers

[JerryM]

i'm afraid i ended up dipping out of making this - when comparing with the ashoka that i use already it's not that different except the use of onion and the associated pre frying.

i did use Ifindforu's suggestion of adding in the whole spice and have adopted as std.

link to pic: http://www.curry-recipes.co.uk/curry/index.php?topic=4518.msg48176#msg48176