Some say that chicken chasni is the new chicken tikka masala. I have to say I do prefer a good chicken chasni. If you are familiar with chicken patia, this curry also gives it a run for its money.
I used raw chicken breast for this recipe but feel free to use either my tandoori chicken tikka recipe or the slowly simmered balti chicken. If using the pre-cooked simmered chicken recipe, be sure to use some of the cooking juices (balti stock) instead of the water/chicken stock mentioned below.
All that said, you will be very happy with this recipe just as it’s written if you love a mild, slightly sweet, sour and savoury mix.
To make this curry, you will need a hand held or standard blender as the sauce needs to be nice and smooth.
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