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Preparation

• Cube the chicken breast.
• Grind the coriander seeds to a powder in a pestle and mortar.
• Mix 100 ml of BIR base sauce with 100 ml water.
• Crush the garlic.
• Grate the ginger.
• Make a paste from the ginger and garlic by blending with a little water in a pestle and mortar.
• Slice the onion into rings.

Cooking

1. Heat the oil in a heavy pan or wok.
2. Fry the garlic and ginger paste, stirring, for 30 sec.
3. Add the onion and fry, stirring, for 2 min.
4. Add half of the diluted BIR base sauce and stir.
5. Add the salt, chilli powder and chicken and fry, stirring, for 8 min, adding a little more BIR base sauce as needed during this time.
6. Add the savoury onion paste and fry for 2 min.
7. Add the garam masala, ground cumin, ground coriander and fenugreek powder and stir well.
8. Add any remaining BIR base sauce.
9. Simmer for 3 min, adding water or adjusting the heat as necessary to produce a fairly thick sauce.

Serving

1. Serve with rice.

The preparation stage
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The finished meal