This chicken chasni is so quick and easy to make!
Many people say that chicken chasni is the new chicken tikka masala. Only time will tell if it is to become one of the nation’s favourite curries. One thing is for sure… People love it.
Rather than make this restaurant style using a base curry sauce, I decided to show how it’s done using more authentic Indian cooking techniques.
If you would like to make it with my base curry sauce, that is easily done.
Just leave out the step of frying the onions and adding the water. You can use the base curry sauce instead.
Chicken Chasni is the perfect beginner curry!
Chicken chasni is one of those curries you can really have a play with. There is so much going on in this British invented curry.
You’ve got sweetness from the ketchup, mango chutney, fried onions and tomatoes. There’s hot spice from the chopped green chilli and paprika. Mix that all up with the sharp hit of cumin and turmeric and the tart, sourness of the mint sauce, lemons and limes.
You’ll have one heck of a fantastic flavour party going on in your mouth. All of the ingredients are easy to add and before you know it, you’ve got yourself a curry house masterpiece.
A bit about the ingredients.
You probably already have some if not all of these ingredients but if you don’t, they’re readily available at most supermarkets!
Feel free to adjust this recipe to your own tastes. If you don’t like spicy foods, cut down on the chilli or omit it altogether. If you prefer a sweeter curry, add more mango chutney.
My wife likes me to add coconut milk to this chicken chasni recipe. Coconut milk isn’t normally used in chicken chasni but it does offer a nice touch. You could also use a little stock or water to thin the sauce.
This curry goes great with plain rice and or naans.
What about the colouring?
Chicken chasni curries are famous for being bright red in colour. I’m afraid that is done with food colouring.
I’ve heard stories about how chicken chasni curries are actually sent back because they aren’t red enough. That’s a bit silly as there is no flavour in that red food dye.
Of course the colour of this chicken chasni curry is completely down to you. I leave the food colouring out. If you want it bright red, purchase some food colouring and add it until you are happy with the colour.
Just a little should usually be enough.
Here are the ingredient you need. All available from your local Aldi.
Start by marinating your chicken pieces in lemon, turmeric and a sprinkle of salt.
Chop up your onions, garlic, ginger and chilli peppers (if using)
Fry your onions for about five minutes in a little oil until soft and translucent.
Add the garlic, ginger and chilli and stir into the onions.
Add the paprika and cumin.
In go the chopped tomatoes.
Top with a small bunch of chopped coriander.
Pour the sauce into a blender with the mint sauce, ketchup, mango chutney, and coconut milk, water or stock.
Blend until smooth.
Fry your marinated chicken until 90% cooked through.
Pour the sauce over the cooked chicken.
Pour in the cream and butter if using.
Add the juice of one lime and season with salt and pepper to taste.
Dig in!
Here are more curry house curry favourites you might like to try!
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
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I hope you enjoy this chicken chasni curry recipe. If you do give it a try, please don’t be a stranger. Let me know in the comments. I’d love to hear from you.
I cook something very similar and I agree – it’s better than butter chicken, minus the fat. Wonderful!
I cooked this curry the other day and it was awesome. I love in China so it can be hard to get the ingredients sometimes. I had to substitute mango chutney for fresh mango, but it was so good. I love this inspirational site – keep up the good work.
Thank you Alan. I’m really glad you liked the recipe. 🙂
Dan
Thank you for your curry recipes
Thank you David for stopping by.
Dan
Hi I just made chicken chasni, without the chicken, I added mushrooms,red and green peppers, was wonderful, I also want to say that the restaurant curry base,is great for the perfect masala, thank you for your recipes,because the takeaway,s about here are not great, so thanks , and I make enough for the freezer like you suggested..
Great to hear you liked it David. Thank you.
Dan
Thank you for your wonderful recipes, pure quality, cheers.
Thanks David.
Dan
Just tried this today. . Hell delish.. tasted a bit like handi .. But maybe cuz i didn’t had mango chutney so i just made it without it
Thank you Fatimah. Really glad you liked the recipe.
Dan
I have followed this fantastic recipe a number of times now ,And it never fails. The whole family loves it ,thanks
Great to hear Joe. Thanks for trying it. I’m really glad you like it.
Dan
Hi, Dan!
I was looking forward to trying this recipe for my wife for Valentine’s day.
As I don’t live in the UK, mint sauce is hard to find. I replaced it with some fresh mint leaves.
The whole family simply loved it. Another great recipe of yours that I can tick from the to-do list.
Cheers,
Christian
Thank you very much Christian. I’m really glad you and family liked the recipe and that you were able to improvise. 🙂
Dan
Hi Dan,
I made this, but when I reached into the cupboard for the mango chutney, there it wasn’t. But I did have some amchoor (dried mango powder) so added a heaped tablespoonful. I tasted after blending to see if it needed some honey to make up the lost sweetness from the chutney, but liked the zing. I had used coconut milk, but used plain yoghurt instead of cream, which added tang to the zing.
But – 4 chicken breasts, feeds 2? I made three very generous servings of it, and with rice and a roti it would serve four without looking mean.
I’m thinking next time of thinning the gravy and adding some black lentils. This is heading into dhansak/Parthia country, but will also stretch it to feed four or five easily, maybe six (I’m a thrifty cook).
Hi Gavin
Love it when people experiment with my recipes. Sounds like an interesting dish you came up with. Thanks for stopping by and sharing.
Dan
Best chasni recipe I’ve found. Thanks!
Thank you very much Sam! Really happy you liked it.
Dan
Really good chasni recipe thank you 🙂 I added red food colouring to make it look a nice pinkish shade similar to my local takeaway!
Hi Kelly
That’s great to hear. Thank you.
Dan
One of my favourites at my local Indian restaurant, they make it with chicken tikka though so that’s what I did as I had been given a terracotta pot for this purpose as a gift. Lovely contrast between the spicy meat and the sweet sauce (left the chilies out of the sauce in this case), but it’s also lovely following the recipe exactly.
Hi Andrew
Thank you very much. I’m really happy you like the recipe. 🙂
Dan
Absolutely delicious curry, Dan has got the measurements spot on, I’ve been following Dan’s recipes for many years and this dish is up there with the best.
I know everyone’s taste palate is different, but not to hot and lots going on, I omitted the butter though (only cause I forgot), to busy doing taste tests.
Thank you very much for that Dave! I’m really happy you liked the recipes.
Cheers,
Dan
Hello Dan! I was wondering if you could be so kind as to share the recipe for the mint sauce or let me know where I can find the right recipe — I can’t find the sauce itself in my local stores but I think I could get the ingredients so I would like to make it myself. I’d really appreciate your insight! Thank you!
Hi
Mint sauce is just very finely chopped fresh mint mixed with a little bit of vinegar until you get the right consistency.
Thanks
Dan
Hi Dan. Thanks for this recipe. Unusually, I don’t like ketchup. What would you use instead and what quantity? Keep up the great work!
If you don’t like ketchup just piss it out and maybe add a few tablespoons of passata
Thanks
Dan