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Chicken Chasni No Base

Chicken Chasni

Chicken Chasni can be made in under 30 minutes and tastes so good.

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.

Chicken Chasni

Chicken Chasni

 

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Chicken Chasni Balti

Chicken Chasni Balti
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 800g chicken breasts – skinned and cut into bite sized pieces
  • 3 tablespoons vegetable oil
  • 2 onions – finely chopped
  • 2 tablespoons garlic and ginger paste
  • 1 teaspoon cumin
  • A pinch of turmeric
  • 200ml chopped tomatoes
  • 3 tablespoons mango chutney
  • 2 tablespoons mint sauce
  • 3 tablespoons ketchup
  • 200ml water or chicken stock
  • 200ml double cream
  • Juice of two limes
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped coriander

Instructions

  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When the oil begins to bubble, throw in the chopped onions and fry for about five minutes.
  3. Add the garlic and ginger paste and allow to fry for a further minutes.
  4. Stir in the cumin and turmeric and fry for a further minute followed by the tomatoes.
  5. Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup, two tablespoons of the chopped coriander and the water/stock.
  6. Blend for two minutes until very smooth. You don’t want any chunks in this sauce.
  7. Wipe the pan clean and add a drop more oil into it if needed.
  8. Add the chicken pieces and brown them for a couple of minutes and the top with the smooth sauce.
  9. Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.
  10. Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with the remaining coriander.

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Tony

Wednesday 9th of January 2019

Loved the recipe Dan, one of my favourite curries! I bought your book and liked the base curry sauce recipe and was wondering if that could be incorporated into the Chasni somehow? Thanks!

Dan Toombs

Monday 14th of January 2019

Hi Tony - Chicken chasni is usually made with base sauce. In my red book I have a chasni recipe that uses it. Think of the base sauce as you would an authentic Indian base masala of fried onions and spices. It is the liquid that cooks the curry. Just follow the recipe and use base sauce instead of frying the onions etc.

Thanks, Dan

Christine Miller

Thursday 21st of December 2017

This is always a winner in our house!

Beautiful recipe, the only problem is it is so moreish so we double up all the ingredients to make a mega pot of this. It never lasts long!

Thanks, Dan; wishing you continued success with the book, it’s a gem.

Dan Toombs

Monday 5th of February 2018

Hi Christine

Thank you so much. I'm really happy you are enjoying the recipes. Much appreciated.

Dan

Jimmy

Sunday 8th of January 2017

Just giving it a go now, so far so good ! Jimmy, perth Australia

Dan Toombs

Wednesday 11th of January 2017

Great to hear Jimmy. How'd it go?

Dan

Eric

Wednesday 2nd of December 2015

I,share a house with two other people and my day to cook is on Tuesday which was also my birthday. So I got great reviews from the peanut gallery. I will make this again after trying your other entrees that you have posted on yummly. Thanx Dan.

Dan Toombs

Wednesday 9th of December 2015

Thanks Eric. Really glad the recipe was a hit.

Cheers Dan

Joanne

Thursday 5th of November 2015

Fabulous - best curry I've made in ages. Didn't need the stock though it made too much sauce. Just missed it out the second time of making it.

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