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Chicken Chasni Curry For Two

February 11, 2015 By Dan Toombs 33 Comments

chicken chasni

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. 

 

Ingredients for Chicken Chasni

Here are the ingredient you need. All available from your local Aldi.

Chicken marinating for chicken chasni

Start by marinating your chicken pieces in lemon, turmeric and a sprinkle of salt.

Ingredients for chicken chasni

Chop up your onions, garlic, ginger and chilli peppers (if using)

Making chicken chasni

Fry your onions for about five minutes in a little oil until soft and translucent.

Making chicken chasni

Add the garlic, ginger and chilli and stir into the onions.

Making chicken chasni

Add the paprika and cumin.

Making chicken chasni

In go the chopped tomatoes.

Making chicken chasni

Top with a small bunch of chopped coriander.

Making chicken chasni

Pour the sauce into a blender with the mint sauce, ketchup, mango chutney, and coconut milk, water or stock.

Making chicken chasni

Blend until smooth.

Fry your marinated chicken until 90% cooked through.

Fry your marinated chicken until 90% cooked through.

Making chicken chasni

Pour the sauce over the cooked chicken.

Making chicken chasni

Pour in the cream and butter if using.

Making chicken chasni

Add the juice of one lime and season with salt and pepper to taste.

Chicken chasni

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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Yield: 2

The Aldi Valentine's Day Chicken Chasni Curry For Two

The Aldi Valentine's Day Chicken Chasni Curry For Two
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 4 chicken breasts – skinned and sliced
  • 3 tablespoons vegetable oil
  • 2 onions – finely chopped
  • 4 cloves garlic - finely chopped
  • 1 x 2cm piece of ginger - finely chopped
  • 2 x green chillies - finely chopped (optional)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • A pinch of turmeric
  • 400ml chopped tomatoes
  • 3 tablespoons mango chutney
  • 2 tablespoons mint sauce
  • 3 tablespoons ketchup
  • 200ml water or chicken stock or coconut milk
  • 200ml double cream
  • Juice of one lime and one lemon
  • Salt and pepper to taste
  • 4 tablespoons fresh chopped coriander

Instructions

  1. Place the chicken pieces in a large bowl and stir in about 1/2 teaspoon of turmeric and the lemon juice. Marinate for about 20 minutes while you make your sauce.
  2. Heat the oil in a wok or pan over medium high heat.
  3. When the oil begins to bubble, throw in the chopped onions and fry for about five minutes until translucent and soft.
  4. Add the chopped garlic, ginger and chilli (if using) and allow to sizzle for about 30 seconds.
  5. Stir in the cumin and paprika and fry for a further minute.
  6. Pour in the chopped tomatoes and the fresh coriander.
  7. Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup and the water, stock or coconut milk.
  8. Blend for about a minute until very smooth. You don’t want any chunks in this sauce.
  9. Wipe the pan clean and add a drop more oil into it if needed.
  10. Add the chicken pieces and brown them for a couple of minutes.
  11. Once browned and about 90% cooked through, add the blended sauce.
  12. Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.
  13. Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with coriander.
  14. (Optional) For an extra rich sauce, add 1 tablespoon of cold butter and stir it in until melted.

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© Dan Toombs
Cuisine: British / Category: Main

 

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. 

Filed Under: Chicken Curry Recipes, Favourites

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Comments

  1. minnie@thelady8home says

    February 14, 2015 at 12:13 am

    I cook something very similar and I agree – it’s better than butter chicken, minus the fat. Wonderful!

    Reply
  2. Alan Carter-Rees says

    June 14, 2015 at 9:07 am

    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.

    Reply
    • Dan Toombs says

      June 14, 2015 at 2:03 pm

      Thank you Alan. I’m really glad you liked the recipe. 🙂

      Dan

      Reply
      • Davidbuchanan says

        September 9, 2015 at 5:35 pm

        Thank you for your curry recipes

        Reply
        • Dan Toombs says

          October 4, 2015 at 7:51 am

          Thank you David for stopping by.

          Dan

          Reply
  3. Davidbuchanan says

    September 9, 2015 at 5:34 pm

    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..

    Reply
    • Dan Toombs says

      September 18, 2015 at 11:29 am

      Great to hear you liked it David. Thank you.

      Dan

      Reply
  4. Davidbuchanan says

    September 9, 2015 at 5:36 pm

    Thank you for your wonderful recipes, pure quality, cheers.

    Reply
    • Dan Toombs says

      September 18, 2015 at 11:28 am

      Thanks David.

      Dan

      Reply
  5. Batul.fatimah says

    September 21, 2015 at 3:54 pm

    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

    Reply
    • Dan Toombs says

      October 4, 2015 at 7:39 am

      Thank you Fatimah. Really glad you liked the recipe.

      Dan

      Reply
  6. joe says

    January 4, 2016 at 2:49 pm

    I have followed this fantastic recipe a number of times now ,And it never fails. The whole family loves it ,thanks

    Reply
    • Dan Toombs says

      January 5, 2016 at 4:19 pm

      Great to hear Joe. Thanks for trying it. I’m really glad you like it.

      Dan

      Reply
  7. Christian Schroeder says

    February 14, 2016 at 2:11 pm

    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

    Reply
    • Dan Toombs says

      February 24, 2016 at 2:19 pm

      Thank you very much Christian. I’m really glad you and family liked the recipe and that you were able to improvise. 🙂

      Dan

      Reply
  8. Gavin says

    February 14, 2016 at 7:16 pm

    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).

    Reply
    • Dan Toombs says

      February 24, 2016 at 2:14 pm

      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

      Reply
  9. Sam says

    June 10, 2017 at 9:24 pm

    Best chasni recipe I’ve found. Thanks!

    Reply
    • Dan Toombs says

      June 14, 2017 at 10:09 am

      Thank you very much Sam! Really happy you liked it.

      Dan

      Reply
  10. Kelly says

    September 23, 2017 at 4:30 pm

    Really good chasni recipe thank you 🙂 I added red food colouring to make it look a nice pinkish shade similar to my local takeaway!

    Reply
    • Dan Toombs says

      October 17, 2017 at 9:47 pm

      Hi Kelly

      That’s great to hear. Thank you.

      Dan

      Reply
  11. Andrew says

    February 10, 2019 at 3:53 am

    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.

    Reply
    • Dan Toombs says

      February 26, 2019 at 9:14 am

      Hi Andrew

      Thank you very much. I’m really happy you like the recipe. 🙂

      Dan

      Reply
  12. Dave McKay says

    April 1, 2020 at 1:43 pm

    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.

    Reply
    • Dan Toombs says

      April 7, 2020 at 7:29 am

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

      Cheers,
      Dan

      Reply
  13. Ekaterina says

    August 29, 2020 at 8:05 pm

    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!

    Reply
    • Dan Toombs says

      August 30, 2020 at 6:34 pm

      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

      Reply
  14. James says

    October 7, 2020 at 6:49 pm

    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!

    Reply
    • Dan Toombs says

      October 18, 2020 at 9:55 am

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

      Reply
      • Stuart Tickner says

        December 10, 2020 at 10:53 am

        Hi Dan, might want spell check your last comment here, it made me giggle! I’m guessing you meant *miss 😀

        Reply
        • Dan Toombs says

          December 12, 2020 at 5:56 pm

          Thanks for noticing! I have changed to miss!!!
          Glad I made you giggle though, woops!
          Dan

          Reply
  15. Christina says

    December 18, 2020 at 11:30 pm

    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

    Reply
    • Dan Toombs says

      December 19, 2020 at 2:34 pm

      Thanks very much, really good to hear.
      Dan

      Reply

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