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Restaurant Style Chicken Chasni

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.

chicken chasni curry

Chicken chasni curry. Remember, the food colouring is optional.

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. 

Prepared ingredients…

This is a curry house style curry and that means there is some forward preparation required. 

You will need to pre-cook your chicken. Try this stewed chicken recipe or perhaps you would like this tandoori chicken tikka better.

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…

Frying garlic and ginger paste.

Heat the oil over medium high heat and stir in the garlic and ginger paste to fry for about 30 seconds.

Adding turmeric to the pan

Stir in the turmeric. I like to add the cumin later in cooking but if you like a weaker cumin flavour, add it now too.

Adding base sauce to the pan

Stir in a couple of ladles of base sauce and bring to a simmer.

Adding pre-cooked chicken to the pan

Stir in the pre-cooked chicken. Add more base if needed to coat.

Simmering chicken chasni

Bring the base sauce to a simmer, only stirring if it is obviously sticking to the pan.

Adding ketchup, mango chutney and mint sauce

Stir in the mango chutney, mint sauce and ketchup.

Adding cream to the pan

Then add the cream.

Chicken chasni curry without food colouring

Your sauce is just about finished. You can now add food colouring if you want.

finished chicken chasni

To finish, stir in the coriander and season with salt to taste.

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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Chicken chasni curry

Cook yourself a curry house meal tonight. This chicken chasni is the perfect addition.

Chicken chasni curry

Dig in!

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Restaurant style chicken chasni is perfect paired with a cold beer from The Fourpure Brewing Company!

If you would like to try some, you can order here. Use the discount code thecurryguy20 to receive a 20% discount through the end of March 2021.

Yield: 2

Restaurant Style Chicken Chasni

Chicken chasni curry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 tbsp rapeseed (canola) oil
  • 1 tbsp garlic and ginger paste
  • 1/4 tsp turmeric
  • 1 generous tsp ground cumin
  • 300l (1 1/4 cups) base curry sauce
  • 300g (11oz) pre-cooked chicken
  • 1 1/2 tbsp mango chutney
  • 1 tbsp mint sauce
  • 2 tbsp ketchup
  • 70ml (1/4 cup) single cream
  • Bright red food colouring (optional)
  • 1/4 tsp garam masala
  • 1 1/2 tbsp coriander (cilantro) finely chopped
  • Salt to taste


  1. Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.
  2. Stir in the turmeric and cumin and then add about half the base sauce. Bring this to a rolling simmer, stirring only if the sauce is obviously sticking to the pan.
  3. Add the pre-cooked chicken and stir it into the sauce.
  4. Now Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually.
  5. When the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.
  6. To finish, add the garam masala and garnish with the coriander (cilantro). Season with salt to taste.

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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. 


Friday 19th of November 2021

I don’t like the flavour of mint in my food, can you leave it out. Can you taste the mint when cooked.

Dan Toombs

Monday 22nd of November 2021

Yes, just leave the mint out if you don't like it. It will still taste good. Thanks Dan


Friday 18th of December 2020

Second time using the recipe, was loved so much my family asked for me to make a batch for them to have some handy in the freezer. I can’t wait to try your other curry recipes! Thank you

Dan Toombs

Saturday 19th of December 2020

Thanks very much, really good to hear. Dan


Wednesday 7th of October 2020

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!

Dan Toombs

Sunday 18th of October 2020

If you don't like ketchup just miss it out and maybe add a few tablespoons of passata Thanks Dan


Saturday 29th of August 2020

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!

Dan Toombs

Sunday 30th of August 2020

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

Dave McKay

Wednesday 1st of April 2020

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.

Dan Toombs

Tuesday 7th of April 2020

Thank you very much for that Dave! I'm really happy you liked the recipes.

Cheers, Dan

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