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Chasni Sauce

August 21, 2020 By Dan Toombs 4 Comments

You can add the main ingredient/s of your choice to this chasni sauce.

This is a British Indian restaurant (BIR) style chasni sauce which gets fantastic results, every time!

The chasni sauce was invented in the UK and is now considered to be the new chicken tikka masala by many. It’s mild but has a bite to it.

Chasni curries are also usually bright red. This is done with red food colouring.

chasni sauce

Chasni sauce is delicious served with chicken. You can add the main ingredient of your choice though.

Where is this chasni sauce recipe from?

It’s believed that the chasni sauce was developed at Indian takeaways in Scotland. In fact, that’s where I learned to make this hugely popular curry.

Working ahead…

You can make this sauce a couple of days before serving. The flavours will actually develop if you do and the flavour will be even better.

Feel free to add the main ingredient of your choice. If adding red meat instead of the chicken I used, you will want to pre-cook it before adding it to the chasni sauce.

Here is my recipe for pre-cooked lamb. This is a tasty way of getting you red meat deliciously tender.

 

If you would like to make things even easier on yourself, you could also pre-cook red meat and chicken in your base sauce.

What is the base sauce?

Making a base sauce is essential when preparing a curry house style curry like this chasni sauce. The base is what gives BIR curries their unique flavour and texture.

Here is one of my recipes.

It might look like a lot of work to make but it’s actually very easy. The base sauce also freezes well so you can have it on hand to use as and when you want.

Chasni curry sauce

All cooked and so good!

chasni curry

Dig in!

 

If you like this chasni sauce recipe, you might also like to try some of these curry house favourites…

Tikka masala sauce
Korma sauce
Pasanda sauce
Chilli garlic sauce
Ceylon sauce
Pathia sauce
Jalfrezi sauce
Keema sauce
Bhuna sauce
Methi sauce
Madras sauce
Vindaloo sauce
Phaal sauce

Yield: 1 - 2

Chasni Sauce

chasni sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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
  • 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

Instructions

  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. This is a good time to add your main ingredient of choice. Or if you just want to make the pathia sauce for later, that's fine too.
  4. 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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© Dan Toombs
Cuisine: Bir Indian

Filed Under: BIR Curry Sauce Recipes

« Chilli Garlic Sauce
Pathia Sauce »

Comments

  1. Richard Carr says

    October 14, 2020 at 8:09 pm

    Hi, can you tell me how many this recipe serves please?

    Thanks
    Rich

    Reply
    • Dan Toombs says

      October 16, 2020 at 1:42 pm

      Hi
      This should serve at least 4 people.
      Thanks
      Dan

      Reply
  2. Susan Cripps says

    February 22, 2021 at 10:26 am

    Hi
    I have your recipe bible and made this curry from the book which has double the ingredients and serves 4. Way too much mint sauce in the recipe states (2 tablespoons) disappointed , also how do you make your mint sauce p!ease as the recipe does not tell you.

    Reply
    • Dan Toombs says

      February 22, 2021 at 10:53 am

      Just put the mint sauce in to taste if you find my suggestion too much. As with all of my ingredients, if you don’t like something add less or miss it out.
      I don’t make mint sauce, I just buy it, it is just regular mint sauce served usually with a lamb Sunday dinner.
      Thanks
      Dan

      Reply

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