Chicken Chasni – Red or natural… You decide.
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.
In my cookbook ‘The Curry Guy Bible’ I featured this recipe without using red food colouring.
The thing is, more often than not, it is bright red just like a chicken tikka masala often is.
How is this chicken chasni recipe differ to the one in my cookbook?
Not a lot really. I love this chicken chasni recipe and wanted you to try it the way I make it at home.
In my cookbooks, the recipe is family size to serve 4 or more as part of a multi-course meal.
The recipe below is a curry house portion that will serve 1 – 2 people. I just halved the recipe.
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 and mango chutney and a nice sourness from the mint sauce and lemon juice. As there really isn’t any hot spices in the curry, it is a good one to serve to kids and those who don’t like spicy curries.
Be sure to taste the curry before serving. You can adjust the sourness and sweetness to your own preference.
Why not have a play with 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!
My wife likes me to add coconut milk to this chicken chasni recipe instead of cream. Coconut milk isn’t normally used in chicken chasni but it does offer a nice touch.
I prefer my curries spicier so I add a little red chilli powder to mine. Again, this isn’t normally done in a chasni but if it sounds good to you, do it.
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 usually leave the food colouring out but added it this time. 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.
This is a curry house style curry and that means there is some forward preparation required.
You will also need to make the base curry sauce. I make mine in large batches and then freeze what I don’t use. This makes whipping up a restaurant curry really easy.
One thing you might also like to do is pre-cook your chicken in the base sauce. This adds a nice flavour to the sauce too.
I recommend getting all of your ingredients ready before starting cooking. You don’t want to have to look for ingredients when the pan is hot.
Chicken Chasni step by step…
Here are more curry house curry favourites you might like to try!
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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.