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- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
Manju Malhi shows that with a quality sauce to hand you can produce an Indian feast in less time than it takes to get a takeaway delivered
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Ingredients
For the chilli paneer
- 3 tbsp vegetable oil
- 225g paneer, cut into 2cm cubes
- 2 finger green Chillies, chopped
- 1 clove Garlic, crushed
- 1 tsp white or demerara sugar
- 1/4 tsp ground black pepper
- 1 tbsp Malt vinegar
- 1 tbsp dark Soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp hot chilli sauce
- pinch Salt
- 1 medium Onion, finely sliced into rings
For the karahi chicken
- 3 tbsp Olive oil
- 2 Chicken breast
- 1 tsp grated Ginger
- coriander leaves
To serve
- Plain Butter Parathas
Method
1. To start the karahi chicken, heat the oil in a wok or heavy-based saucepan and tip in the chicken. Fry on a medium heat for 8-10 minutes till the chicken is golden brown on the outside.2. Meanwhile, begin the chilli paneer. Heat the oil in a frying pan and lightly fry the paneer cubes for 5 minutes until golden. Remove with a slotted spoon. Drain on kitchen paper and set aside.
3. In the same frying pan you used to fry the cheese, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy and chilli sauces with 2 tablespoons boiling water for a couple of minutes over a low heat.
4. Add the karahi sauce to the chicken and simmer for 2-3 minutes.
5. Meanwhile, return the paneer to the frying pan and mix well, smothering the paneer cubes with the sauce.
6. Mix the grated ginger into the chicken.
7. To serve, garnish the karahi chicken with coriander leaves and scatter the raw onion rings over the paneer. Serve hot with parathas.
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